You heard us right – make-ahead soufflés! Whether you’re meal prepping a week’s worth of breakfast for your family or hosting a casual brunch for a crowd, these baked egg soufflé tarts are sure to ...

The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and crunchier when prepared in a gratin dish, making it easier to serve at the table. It can also be made in a ...

*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 ...

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.

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 ...

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 ...

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STATEN ISLAND, N.Y. -- Elasia Arroyo debuted at the Advance Cookbook contest in the Young Chef category in 2013. This year, she entered her recipe as an adult, an appetizer made with General Mills ...

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 ...

The Birth of a Culinary Legend The soufflé didn't just appear overnight in some grand Parisian kitchen. Vincent La Chapelle ...