Gougères, or French cheese puffs, were the first appetizer that I ever made for a dinner party. I have learned that gougères can be widely customized by changing up the cheese and herbs used, and even swapping butter for olive oil. Check out my recipe below for olive oil and prosciutto gougères. As a private chef in Charleston, I use this olive oil and prosciutto gougeres recipe often, and it is bound to make people smile. You can bake them ahead of time, freeze or refrigerat

At a recent ladies’ luncheon here in Charleston, SC, the host requested a coastal Italian menu. The main course featured delicate locally caught fish gently poached with tomatoes, white wine, and aromatics. To complement the entrée without overpowering it, I started the meal with a steak appetizer. Pistachios, a staple in my kitchen, brought color and a crunch that highlighted the richness of the seared beef. Ribeye or New York strip both work well for this preparation. As a