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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..