Southerners have a bad habit of calling any dish with whipped egg white in it a soufflé—hence all those recipes for cheese grits soufflé and sweet potato soufflé. Believe me, there is way too much butter in both of those concoctions for them to ever rise, especially the latter, which is typically topped with marshmallows. This classic French soufflé is the real thing, and uses the béchamel method (see page 67). It is very important to use low-moisture cheese when making soufflés. Gruyère and Parmigiano-Reggiano are perfect because they are very flavorful, but dry and not overly fatty. Rich, fatty cheeses like blue or Brie are too heavy and your soufflé won’t rise as tall.
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.