Southerners have a bad habit of calling any dish with whipped egg white in it a soufflé—hence all those recipes for cheese grits soufflé and sweet potato soufflé. Believe me, there is way too much butter in both of those concoctions for them to ever rise, especially the latter, which is typically topped with marshmallows. This classic French soufflé is the real thing, and uses the béchamel method (see page 67). It is very important to use low-moisture cheese when making soufflés. Gruyère and Parmigiano-Reggiano are perfect because they are very flavorful, but dry and not overly fatty. Rich, fatty cheeses like blue or Brie are too heavy and your soufflé won’t rise as tall.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.