Chocolate soufflé, with its chewy exterior and warm, puddinglike center, might be considered the more refined cousin of molten chocolate cake. With or without a sauce of Crème Anglaise (basically the ice-cream base on page 468 before it’s frozen), a soufflé is a showstopper. And although it has earned a reputation for difficulty, following a few key techniques will reward you with a masterpiece every time. Before whipping the egg whites, be sure your bowl and whisk are thoroughly clean and dry; just a drop of grease, yolk, or water will prevent the whites from expanding properly. Avoid overbeating the egg whites; you’ve taken them too far if they lose their glossiness and become clumpy. Above all else, don’t open the oven door until the end of the baking time, since any fluctuation in temperature, as well as an accidentally slammed oven door, can cause a soufflé to fall. This recipe will produce the best results when baked in five 10-ounce ramekins; you can divide the batter among six dishes, but the soufflés won’t reach the same height as those shown here (though they will be just as delicious).
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.