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As I wrote, “I accidentally let some fennel tossed with gruyere and Parmesan go a little longer in the oven than I had initially intended.”

It felt like mine, this intertwining of fennel and gruyere, two magnificent ingredients, becoming something even better than the sum of the parts.

You guessed it: I started making that salad alongside my roasted fennel and gruyere nearly every weekend.

Most equate frico with a tuile made from Parmesan or Parmigiano Reggiano cheese, but I am just as enamored of gruyere frico.

My fluffy �Ұ��ܲ�è���� and Parsley Scones feature a parsley compound butter which makes them mouthwateringly rich, flaky and bursting with flavor.