Gird your loins, Preeps, because today we’re tackling one of the most seemingly intimidating of all culinary endeavors, the souffle. For many of you, given the choice between making a souffle and ...

This souffle from Zax Tavern in Berkeley is baked in individual ramekins, then cooled and baked again right before serving, making it a great choice for entertaining. Tasters loved its delicate ...

Melt the butter in a pan. Use some of the melted butter to grease a 6 inch souffle ramekin, then add the breadcrumbs. Turning the dish around, coat the sides and base in the breadcrumbs and knock out ...

The French Chef's Julia Child presents a souffle that stands on its own and won’t fall. The French Chef's Julia Child shows us how to make a souffle that stands on its own and won’t fall. Aired ...

With no bechamel sauce base to fuss with, the recipe provides an easy introduction to souffles for cooks who shy away from them. It's an easy and light centerpiece to a meal that celebrates ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Cheese Soufflé with Spinach and Chicken Yield: 4 servings 1 teaspoon plus 2 1/2 tablespoons unsalted butter, divided 1 cup plus 3 ...

Humanity has been coming up with cheese recipes for thousands of years. Some have endured, like pizza, but other vintage ...

Gird your loins, Preeps, because today we’re tackling one of the most seemingly intimidating of all culinary endeavors, the souffle. For many of you, given the choice between making a souffle and ...

A good souffle is a transcendent bit of cooking, delivering a wallop of flavor on a breathy whisper. It is intense yet ethereal, profound but insubstantial -- like one of Ferran Adria’s foams, or a ...

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 ...