Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.
Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.
Celebrate citrus season with individual dessert souffles made with tangerine juice and zest. Dust them with confectioners' sugar, and offer creme fraiche alongside.
Cheese Souffles with Bacon Arugula Salad
Cooking for two? These individual souffles made with Parmesan and Gruyere are just the thing for a romantic dinner -- on Valentine's Day or any time of year!
Herbed Ricotta Souffle
The French classic goes fuss-free (and tres light), with fresh ricotta providing creaminess rather than traditional bechamel sauce.
This beautifully browned cheese-and-kale souffle was baked with a parchment "collar" wrapped around the dish. This encouraged it to rise sky-high. The addition of egg-white powder helps stabilize the mixture.
Pumpkin Souffle with Todd
Chef Todd English's recipe is a classic souffle made with pumpkin puree. Enhanced with pumpkin pie spices, the subtle flavor melds well with the airy texture of the egg-based souffle.
Commander's Palace Bread Pudding Souffle with Whiskey Sauce
Adapted from "Commander's Kitchen," by Ti Martin and Jamie Shannon,Copyright 2000by Commander's Palace, Inc. Used by Permission of Broadway Books, a Division ofRandom House.
Mashed Potato Souffle
Topped with sharp cheddar cheese and whipped cream, this family recipe from TV chef Sarah Mastracco is a luscious side dish.
Sweet Potato Souffle Pie
Layers of paper-thin buttery phyllo overlap to form a delicate base for a sweet potato souffle.
Sweet Potato Souffle
Mashed sweet potatoes aren't just a tasty side dish -- they also make a maple-sweet showstopper dessert with only 15 minutes of prep.
Spinach souffle is lightened with a bechamel sauce made with skim milk, bound with egg yolks, and given volume with beaten egg whites; it is airy when served right away and similar to a quiche when cooled.