To make souffle for Sunday brunch/lunch might sound like a daunting idea to some but it doesn’t have to be scary — a souffle is, after all, just a flavored, thickened sauce with egg whites whipped and ...

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 ...

TOP SECRET RECIPES UNLOCKED VERSION OF: Panera Bread's Baked Egg Soufflé reminds me of a breakfast Hot Pocket, if a Hot Pocket were to taste really good. With eggs, cheese, spinach, and artichoke ...

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 ...

Rather than feel scammed by Big Spinach, I love its vanishing act and use it to my advantage, as in these spinach egg bites.

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 ...

Spring is here, and eggs — a symbol of fertility and new life — are on chef Kathy Gunst's mind and plate. One of the great things about eggs is that they are ideal for breakfast, lunch or dinner. Here ...

What is a soufflé? It's essentially a simple white sauce enriched with egg yolks. Stiffly beaten egg whites are folded right into the mixture.… Get up-to-the ...

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.