�Ұ��ܲ�è����

I’ll never forget stumbling upon �Ұ��ܲ�è���� caramels in a grocery store—yes, really.

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.