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After making another version of this dish for the previous 52 contest, I had lots of leftovers from ...
The chard filling is adapted from Boston's own Ana Sortun, whose eponymous restaurant, Oleana, is an ...
Funny, but when I saw the post for this weeks theme I was making these so we could head out the door ...
Gougeres taste best when they are still warm, but they can also be made in advance and frozen. Serve ...
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