Dining out on Valentine’s Day can be a hassle. The crowds, the lines and the parking can make the whole thing seem less than romantic. Plus, it falls on a Friday this year, making it even more hectic.

Make cheesy, feather-light individual goat cheese souffles with chives to honor the moms in your life on their day. They're baked twice, but they're still deliciously creamy. While the idea of ...

1/2 cup finely grated aged Parmigiano-Reggiano cheese, plus 2 tablespoons for topping 1 tablespoon unsalted butter, room temperature, plus more for the pan 2 tablespoons flour Pinch of nutmeg 3/4 ...

Place whites and yolks in separate bowls. Let whites warm to room temperature – 1 hour. Grease bottom of 15”x10 ½” jelly roll pan, line bottom with waxed paper; then grease waxed paper with butter.

A good souffle is a transcendent bit of cooking, delivering a wallop of flavor on a breathy whisper. It is intense yet ethereal, profound but insubstantial -- like one of Ferran Adria’s foams, or a ...

This souffle from Zax Tavern in Berkeley is baked in individual ramekins, then cooled and baked again right before serving, making it a great choice for entertaining. Tasters loved its delicate ...

Truffled Goat Cheese Souffle with Potato Galette and Field Greens Serves 4 Note: This luxurious souffle calls for truffles, but a truffle-less souffle is also lovely. A béchamel is a classic white ...

Cheese Soufflé. The Prima Donna of the culinary world. Famous for it's rise. Impossible for beginners. This latest episode of ANTI-CHEF, I jump head first into the world of soufflés, with no prior ...

Preheat oven to 375° and generously butter a 2-qt. casserole dish. In a large, heavy saucepan bring water, half-and-half, and salt to a boil. Stir in the grits, reduce heat to medium-low, and cook, ...

A twinkling glow emanated from every nook of Mimi McGlasson Francez’s home which had just been decorated for Christmas, but the most beautiful sight was in her freezer. Each frosty shelf was lined ...

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 ...