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 ...

“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Today, adjunct ...

Mustard and cheddar provide a little extra kick to these gougères - perfect with a glass of Champagne. “These little beauties are a lifesaver,” says chef Shaun Kelly, “ready in a matter of minutes ...

An elegant and impressive warm canapé which is ideal finger food served with a cold glass of Prosecco. The choux pastry can be baked up to two to three hours before serving and reheated. Irish Cheddar ...

A simple choux pastry mixed with gruyere, parmesan or cheddar, these fancily named cheese puffs are perfect Christmas fare Gougères, as we sophisticates call cheese puffs, are “the world’s best canapé ...

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. In a medium saucepan, heat 1/2 cup of water, butter, milk, and salt over medium heat until the mixture comes to a boil. Remove the ...

Cheddar cheese puffs are delightful hot and fresh from the oven. (Rasa Malaysia pic) Cheddar puffs, also known as “gougères”, are easy to make as they are basically choux pastry loaded with cheese, ...

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Pate a choux, the pastry dough essential to eclairs and a litany of other French delights, can seem alien and a little scary to American cooks, whose baking exploits may have been limited to yeast and ...

When I started cooking, I would spend hours during the week thinking about what I wanted to make over the weekend, and then I would spend the weekend making it. Every Saturday I shopped along a ...

1. Preheat the oven to 425° and position racks in the upper and middle thirds. Lightly butter 2 large baking sheets. In a large saucepan, combine the butter, water and salt and bring to a boil. Remove ...