Best-Ever Cheese Soufflé
Fresh, white peach–inflected Pinot Grigio.
My worst soufflé. The béchamel was so greasy between the heavy cream and the butter. Much more than usually. The soufflé didn’t really have any flavor.Read More
This recipe is really great and much easier than I expected. My 12-yr-old has made it twice. We agree with other commenters that it's too salty, so cut the salt in half or leave out completely. Wonderful as a main course served with olive bread and asparagus with cherry tomatoes.Read More
Much too salty. If I did this recipe again, I wouldn't add any salt. Between the cheese and sherry there's plenty of sodium.Read More