Conquering the Cheese Souffle
Souffles are crowd pleasers, whether sweet or savory. They're light and airy, yet decadently rich with the complex flavors of cheese and egg. Nicole Spiridakis of NPR's Kitchen Window unlocks the secrets to making a perfect souffle. And the biggest secret of all? It's not so hard once you give it a go! She offers tips and a few tasty recipes.
I bested my souffle-making fears years ago, when the image of a softly steaming, softly puffed, softly melting marriage of egg and cheese and cream got me delirious enough to overcome any worries of failure. In truth, I can't recall how that first attempt turned out, but it must have been good enough for me to keep going. I haven't stopped.