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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Ingredients • ½ cup (125 ml) water • 3 tablespoons (40 g) unsalted butter, cut into cubes • ¼ teaspoon salt • Big pinch of chili ...

On chilly winter nights like these, staying in often seems a better idea than going out for dinner. And if you offer to cook, you can convince some friends to brave the cold instead. When we do, we ...

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 ...

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 ...

Today, we tackle pâte à choux, the primordial goo of sweet eclairs, beignets and profiteroles, not to mention the savory gougères we Anglophones call “cheese puffs.” Pâte à choux (pot-ah-SHOO) — and, ...

Every Christmas, at least for the last few years, we’ve kicked off our family feast by passing these little puffs around, along with plenty of Prosecco. I was originally inspired to make these by my ...

Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...