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: ...

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.

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 recipe is easy, flavorful, and uses only five ingredients," write Lori Hanson of Bay Village. "It can easily be modified with addition of other things. My source is a dear Wisconsin friend who ...

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 ...

1. Cook spinach, drain and squeeze until thoroughly dry. Heat milk, thicken with roux. Remove from heat. 2. Whisk in egg yolks, add all dry seasonings and Parmesan, add onion and spinach. Cool to room ...

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 ...

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 ...

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 ...

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 ...

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.

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 ...