The first time I cooked a soufflé for my teacher, culinary authority and soufflé master Anne Willan, I opened the oven door to discover a lopsided, exploding disaster. Determined to learn, I cooked a soufflé once a week for months with the leftover bits of cheese from the cheeseboard. It was brutal, but I finally mastered the soufflé. That said, cast your fears aside: adapted from one of Anne’s recipes, this soufflé is the absolute perfect recipe for beginners because it demonstrates how easy soufflés are to make and to manipulate. Even if everything does go wrong, no one will know, as the soufflés are hidden under a glorious blanket of rich creamy sauce and melted cheese.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.