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 ...

Preheat oven to 350°F. Grease 8 (4½ -inch) soufflé cups with nonstick cooking spray then set aside. Using a colander, squeeze out all excess liquid from spinach. Using a sharp chef’s knife, chop ...

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 ...

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 ...

When a friend was getting sober a few years ago, he confessed his anxieties to his Irish American dad. “I’m so afraid all the time,” he said. And his father had simply replied, “You’re a grown man, ...

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

A column I wrote and published in November included a reference to Chef Louis Szathmary, an acclaimed name from the culinary field, yet one I really wasn’t familiar with from my own nearly three ...

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 ...

A souffle is a delightfully versatile recipe and can turn up at lunch or supper, as a starter, a main dish or as that old fashioned end to the meal called a savoury. I wish they had a less scary ...

In a saucepan, combine the spinach, onion and water. Cover and place over medium-low heat and cook until the spinach is bright green, about 3 to 4 minutes. Drain the spinach, pressing out any liquid.