The other day, at a French brasserie across the street from our offices in New York, I ordered their single soufflé served with a green salad. It was a perfect lunch, and I went away wondering why I didn’t make soufflés anymore. It’s not only a good way to use up some of the bits of cheeses you may have around, as well as other leftovers that need reincarnation, but it’s lovely to behold and scrumptious to eat. But to make it for one? I was sure it could be done, so I purchased myself a one-person, fluted soufflé dish, 2 3/4 inches high and 4 inches in diameter, and proved that it could. My recipe for one is based on the eight pages of careful instructions that Julia Child devoted to making the perfect soufflé in Mastering the Art of French Cooking.
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like seared scallop piccata and chocolate Guinness cake.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.