And what is pate a choux, anyway? Also known as cream puff pastry, choux paste is the basis of eclairs and profiteroles -- that’s on the dessert side -- and gougeres (cheese puffs) on the savory ...

This gnocchi Parisienne is their take on a French pasta with poached pâte à choux dumplings crisped in brown butter and topped with ham and cheese. The dish makes a rich entree or a showstopping ...

Pull out all the stops at your next party by building an impressive tray of hors d'oeuvres that pack a variety of flavors and ...

Scoop-up Marcus Wareing’s homemade mackerel pâté and herby baked goats’ cheese with slices of crusty bread. Don’t forget the melon and meat on the side. You will need to prepare a barbecue ...

They combine two basic pastry components: a pâte à choux, a dough used in a lot of ... you can use it in other French treats, like eclairs, cheese puffs, and profiteroles. First, whisk ...

Jacques Pépin's extra step of serving the dish au gratin (browned, with cheese on top) makes it even more delicious. Gougères are made from the classic French pastry pâte à choux. On the sweet ...

A jar of this fresh-tasting smoked mackerel pâté is great to serve as a starter or to pack for a picnic. This no-cook starter is unbelievably easy to whizz up and costs very little. Remove the ...

Once you flake the fish, and remove any pin bones and discard the skin, whirring it into a pate is minutes away. Add cream cheese, mustard, lemon juice, a little red onion, and some cayenne for heat.

If you aren’t from around here — and there’s a good chance you aren’t — it’s time to honor the pate of the South ... Worcestershire sauce, pimento cheese is the stuff of great ...

• 4 oz. jar of diced pimentos drained • 3/4 cup to 1 cup mayonnaise • 1/4 teaspoon granulated garlic • 1/4 teaspoon paprika • A few grinds of black pepper • 1 teaspoon Worcestershire ...