Preheat oven to 375° and generously butter a 2-qt. casserole dish. In a large, heavy saucepan bring water, half-and-half, and salt to a boil. Stir in the grits, reduce heat to medium-low, and cook, ...

If you are an aspiring home chef, Jacques Pépin, who has appeared on more than 600 PBS cooking show, is one hell of a teacher. His style is easy-to-follow and practical. This amazing soufflé is his ...

An easy cheese blintz souffle, otherwise known as a blintz casserole, is made with frozen blintzes bought at the store. Yes, I roll that way sometimes.Top with a few beaten eggs, some sugar and sour ...

Pork chops are less expensive than steak but just as satisfying for a special-occasion main when cooked well. This version is ...

This light and airy cheese soufflé recipe boasts both Parmigiano-Reggiano and Gruyère and gets a little sharp complexity from Dijon and dry mustard. Diners — and the chefs who feed them — often ...

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 ...

This French recipe will make you swell with desire ! Melt the butter in a pot, add the flour and stir. Gradually add the milk, while stirring. If clots are forming, put the mix in a blender. Once the ...

French chef Jacques Pépin's mother made this souffle for his father when they married. It begins with a classic béchamel (white) sauce but then takes a turn. Instead of separating the eggs, adding the ...

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 ...

Yom Kippur is a holiday for fasting, not for eating, though we certainly celebrate when the day is done and we can finally sit down at the table. Usually, we do it in the same way. Almost every Yom ...