Note: This can be made a day or two ahead and refrigerated before baking. Like a soufflé, it will deflate shortly after it comes out of the oven, so if you’re taking it somewhere, bake it at your ...

Lightly beat the egg yolks in a small bowl. Stir 1/2 cup of the grits into the yolks to heat them slightly, then add the yolks to the grits mixture and combine thoroughly. Beat the egg whites until ...

Eggs are more than just ingredients; they’re the secret architects behind texture, flavor, and rise in baked goods. From the ...

Ricotta lemon soufflé is a classic from French kitchens, known for its fancy look and the way it rises up all tender and ...

The general method for a souffle is to combine a flavored base with egg whites and bake to yield a delicate, flavorful product. This twice-baked souffle is a bit more forgiving and will allow you to ...

Mock Souffle or Strata is a wonderful breakfast or brunch dish that is prepared the day before and then baked when ready to serve. Here are several variations that you will enjoy using. For: Gerry ...

Fudgy in the center and crowned with confectioners' sugar, individual chocolate souffles make their appearance at the table to oohs and aahs. Only the cook knows that making them isn't rocket science.

Note: This can be made a day or two ahead and refrigerated before baking. Like a soufflé, it will deflate shortly after it comes out of the oven, so if you’re taking it somewhere, bake it at your ...