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Recipe of the week: Parmesan Bacon Gougères from ‘Down South’

Addie Broyles
abroyles@statesman.com

New Orleans and all its culinary glory is just a quick flight away, and in Sunday’s travel section, restaurant critic Matthew Odam acted as our tour guide with another of his Feed to Go travel stories about eating his way through the Crescent City.

To help get you thinking about all those beignets, po’boys and oysters you’d eat on your own trip, here is a recipe for savory gougères from New Orleans chef Donald Link’s latest book, “Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything” (Clarkson Potter, $35), which he wrote with Austinite Paula Disbrowe, who is now the editor of Tribeza magazine.

In the past 10 years, Link has been building a nest of restaurants, including Cochon Butcher and Peche, which are featured in Odam’s story, which you can read here.

Parmesan Bacon Gougères