Summer-sweet corn and buttermilk come together to make this soufflé from Smoke & Pickles: Recipes and Stories from a new Southern Kitchen. Boosted with a cup of cornmeal, this dessert takes the satisfying density of spoonbread and lightens it with a meringue.
'souffle' on Serious Eats
The soufflé should be cooked and then served immediately. This recipe is inspired by Downton Abbey and Ethel's attempt at a similar dish. Soufflé is temperamental by nature but if you follow the instructions and don't drop the finished dish, you should have better luck than she did.
Making an entire cake for your romantic Valentine's Day dinner feels silly, so here's the remedy: two classic French desserts—Coeur à la Crème with Raspberries and a White Chocolate Soufflé—that are scaled down for two.
This white chocolate soufflé is swirled with a touch of red, making it a perfect Valentine's Day treat for two (or four!).
Cha-An is known for Japanese-inspired desserts, encompassing flavors such as sakura, matcha, and black sesame. But do not overlook the Chocolate Souffle ($9), a mainstay on the sweets menu.
Whether it's on a burger or in a soufflé, cheese and bacon are a combination that is hard to tire of. Many people find soufflé daunting, but as long as whipping egg whites isn't a problem for you, then soufflé should be simple as well.
Before the proliferation of molten chocolate lava cakes on restaurant dessert menus in the last quarter of the 20th century, there was the chocolate soufflé. Rich and decadent, yet impossibly fluffy with its warm, oozing center, chocolate soufflé is the great grandmother to all of the warm, partially baked chocolate desserts that followed. Learn how to make it right here.
Perhaps my favorite food prepared en sous vide is the humble egg. The 63°C custard egg on many modernist restaurant menus these days is a thing of cult fascination. But today I want to share with you an egg prepared sous vide in an entirely different way than just tossing it in the bath. This, my friends, is a sous vide soufflé.
They'll tell you the Meyer Lemon Soufflé ($10) at L'Artusi serves two. But in my world, it serves just one.
The proper way to close up a meal at Minetta Tavern, post-burger, post-steak, post-bone marrow (not to be missed!) is with the souffle for two. It comes in two flavors: chocolate or Grand Marnier. My companion and I went...
About a month ago a headline on Gourmet.com caught my eye: What Ever Happened to James Beard? Once indisputably the central figure in American food, today James Beard is for most people the name attached to a cookbook award or...