November always seems to bring out the cook in us. Maybe it’s because the clocks have been turned back and it’s now darker, earlier. Or it could be that first feel of winter’s chill. Whatever the reason, we love being in the kitchen this time of year. 

Settling back into the warmth of our home kitchen inspires us to revisit favorite cookbooks and also try new recipes. We recently discovered a treasure trove of recipes shared by Le Gruyère AOP Switzerland and the dish below hits all the high notes for us. Onions, garlic, pastry, pine nuts and, of course, outstanding cheese. An added plus is that it’s a relatively quick and easy main course dish to make on a worknight or as part of the weekend’s line-up. I thought you would enjoy it, too. – Nancy Painter, Edible Jersey