Ruth Reichl’s Ultimate New York City Snack Crawl
"Breakfast Gougères "That breakfast gougère is just genius. I have a gougère recipe in my first cookbook, which I wrote in 1972, because they're magical and easy to make. But the idea of filling them with warm scrambled eggs with a little bit of cheese in it is such a genius notion. The gougère itself is basically eggs and a little water that you're mixing up and then making into, basically, a popover. But at Daily Provisions, it's eggs made into completely different textures—a perfect way to start the day." - brennan carley
Francesco Sapienza
