|Thank you, Gourmet magazine, for decades of food memories - photo by Wasabi Prime|
I had made some gougères the week before, and meant to post sooner. I was looking through several recipes including one from Gourmet. In typical UnRecipe style, I still broke from the recipe to use some ingredients I already had on-hand, but I'd like to think that Ruth Reichl could appreciate the edible spirit of adventure and understand.
Good food doesn't have to be complicated or fancy to be delicious. I can't offer anything more than a lop-sided cheese puff to commemorate the loss of Gourmet magazine, but maybe comfort is all we can accept right now. To bake up your own simple puffs of cheesy comfort, please use this miniature gougères recipe from Gourmet in 2008.