My neighborhood bakery sells brioche loaves on weekends only. I want to make brioche toasts to serve with foie gras Wednesday night. (!) If I freeze the bread on Saturday and toast on Wednesday, will the brioche still be good?
This pasta pie is a fun riff on mac and cheese. Food & Wine’s Justin Chapple use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.