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  • Recipe

    Ricotta-Asparagus Soufflé

    This soufflé is light, satisfying, and beautiful. You can envision a French farmwife from the last century making this, and it’s a bit wondrous that we make it much the…

  • Recipe

    Pumpkin-Quinoa Soufflé

    A perfect soufflé is a work of art: puffed, light as air, but here made more far more healthy and hearty with featherweight quinoa in the mix. However, have everyone…

  • Recipe

    Bacon and Leek Soufflé

    You won’t see the cream cheese in this simple soufflé, but you’ll certainly taste its rich flavor.

  • Recipe

    Three-Cheese Soufflé

    You can change the flavor of this soufflé by replacing the Gruyère and Asiago with 3/4 cup of a puréed cooked vegetable such as carrot, spinach, or broccoli. Depending on…

  • Recipe

    Corn Soufflé Puddings

    The idea for a soufflé pudding— a sunken soufflé, unmolded and reheated in a puddle of cream—came from the late, great Richard Olney, a cookbook author and a superb cook.…

  • Recipe

    Twice-Baked Spinach Soufflés

     Though soufflés are not difficult, they require a lot of last-minute steps. This twice-baked soufflé, on the other hand, are baked well in advance, and then get a second baking…

  • How-To

    Light Fruit Soufflés You Can Make Ahead

    Italian meringue makes luscious, low-fat soufflés that are delicate yet stable enough to assemble ahead

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