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Gail Simmons was so disappointed during the Top Chef Season 5 finale when she learned that Carla Hall's soufflé never made it to the plate: It had curdled in the oven. To make sure her soufflés rise, Gail folds lots of fluffy whipped egg whites into a Roquefort- and-Parmigiano-Reggiano base.

The recipe can be prepared through Step 2 and refrigerated overnight. The soufflés can be assembled up to 1 hour ahead. The cooked soufflés can be reheated in the oven.

Diners—and the chefs who feed them—are embracing retro dishes like sole amandine. At NYC's The Darby, Alexandra Guarnaschelli perused old supper-club menus and came away with ideas for cheese soufflé and chilled tomato soup.

Marcia Kiesel likes to feature corn in main courses because "it's so substantial," she says, so she uses it here as a base for a decadent cheese soufflé, enhanced with smoky bacon.

Pairing suggestion: Citrusy Sancerre.

"Most people are afraid of soufflés because they think soufflés are so delicate," says Mike Davis. The starchy potatoes here, however, prevent this fluffy soufflé from falling. If you plan to serve this recipe with the Syrah-Braised Lamb Shoulder, prepare it through Step 2 while the lamb cooks, then bake it as soon as the lamb comes out of the oven.

Pairing suggestion: Fruity Beaujolais.

These mashed sweet potatoes are topped with Gruyère then baked so that the cheese forms a nutty-flavored crust.

Pairing suggestion: Dry, minerally Alsatian Riesling.


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