France is celebrated for its refined cuisine. Milwaukeean Odile Bengana grew up on a farm in the French region of Burgundy and for her, the heart of France can be found in the castles, vineyards, and ...

The dough for these Passover gougères is fast and easy to make. It is essentially pâte à choux — the dough used to make cream puffs and éclairs — but made with matzo meal instead of flour, which is ...

Whether you’re planning a big holiday dinner or a festive cocktail party, odds are you’ll want some nibbles handy to keep the guests sated and merry. We’ve collected some of our favorite appetizer ...

As Valentine’s Day approaches, WTOP asked local chefs for their favorite, quick and easy recipes to share with friends and significant others. Ellington Park Bistro Executive Chef Frank Morales ...

Tony Brown, owner of Macon Bistro & Larder in Chevy Chase, shares a recipe for cheese gougeres and profiteroles. Macon Pate a Chou for Pimento Cheese Gougeres and Profiteroles Note: The same pastry is ...

Whenever I’m having friends over for dinner, I try to avoid spending all of my time cooking. These handy Burgundian gougères come from my home town of Beaune, and the best part is that you can make ...

The last few weeks have been especially sobering. Illness and death close to home, war in the daily news. At times when I need a break from the reality of today, I’ve been reminiscing and anticipating ...

Recipe of the Week is contributed by Seattle-based award-winning cookbook author, urban farmer and Seattle magazine contributor Amy Pennington. The holiday season is a lovely time for inviting friends ...

How do you improve on a savory cheese puff? Why, you add pickled onions and bacon, of course. Instructions: Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. In a medium ...