Somewhere around the late '70s, spinach soufflé seems to have eventually left the culinary stage.

To make souffle for Sunday brunch/lunch might sound like a daunting idea to some but it doesn’t have to be scary — a souffle is, after all, just a flavored, thickened sauce with egg whites whipped and ...

For some reason, soufflés seem to intimidate many cooks. And they really shouldn’t. For me, they are “Grandma food.” I can remember my grandmother, who I spent my early years with, making them often, ...

Recipe courtesy of Chef Eric Brownlee and The Katharine Brasserie and Bar.Recipe yields 4, 8 oz. portionsIngredients2.5 TB unsalted butter ( ½ TB softened, remaining 2 TB cut into small ¼” pieces)½ TB ...

There are a few tricks (and many treats) to frying chicken. Ask your butcher to cut the bird into eight to 10 pieces so you are not frying huge pieces. Here are some other tips to keep in mind: I ...

In "Bibi's Gulf Coast Kitchen," columnist Bibi Hutchings takes you on a culinary journey across the coastal south. Come for the great food writing, stay for the delicious recipes. I associate Spoon ...

1. Preheat oven to 375 degrees. Position a rack in the lower third of the oven. Liberally grease a (1 1/2-quart) soufflé dish or about 8 (6-oz.) soufflé dishes) with 1 tablespoon of butter. Sprinkle ...

IIIF provides researchers rich metadata and media viewing options for comparison of works across cultural heritage collections. Visit the IIIF page to learn more. Sweet (chocolate) and savory (cheese) ...