• Home
  • /
  • Category Archives: Gruyere

Baked Spinach Rice

A favorite family casserole, updated. My mother served this as a side dish for company. I have adapted it, using fresh spinach and other embellishments. Ingredients 1 pound spinach (about 2 bunches), washed 1 ½ cups long-grain white rice, such as Carolina or jasmine Salt and pepper 2 tablespoons butter, plus more to butter the…

Greens and Mushroom Panini

For these greens-packed panini, try to find a bag of washed, stemmed greens. If you blanch your greens after bringing them home from the market, you can make the panini in no time. Ingredients ½ pound stemmed and washed sturdy greens, like kale, chard, turnip greens or mustard greens 1 medium-size portobello mushroom (for stuffing),…

Classic Gougères

These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking. Take care to serve these straight from the oven when they are still hot and a little gooey in the center. If you want to make these ahead, you can freeze them after forming…

Croque-Monsieur

While French restaurant and country cooking have been thoroughly examined by American home cooks, somewhere between the two styles lies a branch of cuisine that has been almost entirely missed: France’s bar and cafe food. This is the realm of snacks like tartines and rillettes, salads and savory tarts, and one of most delicious of…

123