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.

Company meals do not always have to be expensive or time consuming, if your bag of tricks contains recipes for quick, low-cost but elegant dishes that can be served with various meats and seafoods.

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 ...

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, ...

If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive. So if you want to make a statement this ...

Q. We made a spinach souffle at a cooking class I took some years ago. Now, I’ve lost the recipe. Can you find one for me? A. This one calls for spinach, but it also can be made with a cup of any ...

This Thanksgiving, Open Arms of Minnesota will deliver hundreds of meals to people with terminal illnesses. Not only do they deliver turkey, they also do creative side dishes prepared in their ...

The star of Food Network's Barefoot Contessa shares a vegetarian dish "that comes out perfectly every single time." Get the recipe HERE. The star of Food Network’s Barefoot Contessa shares a ...

In a saucepan melt 1 tablespoon of the butter and add the onions cook until soft. Squeeze dry the spinach in a tea towel to drain as much of the liquid as possible and then add the spinach and season.

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 ...

A spinach souffle is a fine celebration of one of spring’s early greens. And if you’re thinking that the French dish is mysterious, difficult, and time consuming, you’d be right on only one account: ...

Note: Soufflés aren't hard; they simply require that you beat the egg whites to lofty peaks, then fold them in. An electric mixer or stand mixer is best for this, although you can do it by hand if you ...