Note: This kind of soufflé has many advantages, the most important being that you can prepare the base mixture up to a day ahead, so there is no hectic last-minute preparation involved. Although it ...

1. Preheat oven to 375 degrees. Position a rack in the lower third of the oven. Liberally grease a (1 1/2-quart) soufflé dish or about 8 (6-oz.) soufflé dishes) with 1 tablespoon of butter. Sprinkle ...

A very old Rhodesli Sephardic woman once told Joseph Benon he had the gift of sabor. According to the ancient lore of the Spanish Jews, this means he was born with the flavor of Sephardic food in his ...

Makes 2 to 4 servings. Preheat oven to 350 degrees. In large bowl combine egg yolks and pepper. With a flat whisk, stir yolks and pepper until well blended; set aside. In a second large bowl, beat egg ...

I don't really know why people think a soufflé is difficult, because it emphatically is not. It's easy, versatile and can be pulled together very quickly with a minimum of ingredients. The thing is ...

J.L.G. of Davenport promptly replied to the Spinach Souffle request with this recipe from one of the Quad-Cities' most popular community cookbooks. Unfortunately, ``Standing Ovations'' is out of print ...

Boil potatoes. Mash with an electric mixer, adding butter, milk, salt, pepper and flour. Beat in the garlic. Add eggs and beat another 2 minutes. By hand, fold in the spinach, cheddar cheese, Monterey ...

Q: I am requesting the recipe for a delicious appetizer that was served to us at The Crossing at 7823 Forsyth Avenue in Clayton. It was a hot cheese soufflé in a tiny compote dish. — Margaret P.

Like Parisians, souffles have a reputation for being fussy. “Why bother?” I had always thought until I recently faced a Friday night with time for cooking but an all-but-barren fridge. A trip to the ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. What is a soufflé? It's essentially a simple white sauce enriched with egg yolks. Stiffly beaten egg whites are folded right into ...

1. Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup soufflé dish (or six small ramekin dishes) and set aside. If using ramekins, position them on a jelly roll pan or baking sheet.