Similar Recipes
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Sous-Vide Soft-Poached Eggs
This recipe for sous-vide, soft-poached eggs will yield foolproof eggs with liquid yolks, tender whites, and a perfect shape every time.
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Savory Cheese Soufflé
This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.
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Soufflé Omelette With Cheese
Much simpler than a classic soufflé, this soufflé omelette is cooked in a skillet on the stovetop and requires little more than eggs, cheese, and a couple of extra minutes to beat the whites.
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Chocolate Soufflé
Served à la minute, chocolate soufflé is the go-to classic dessert for chocolate lovers everywhere.
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Sous-Vide Soft-Boiled Eggs
Tight, clean whites that peel nicely with a molten golden-yolked core.
Fluffy Egg White Omelette (Soufflé-style)
Here's a recipe for a truly spectacular egg white omelette. It's so fluffy and soufflé-like, stuffed with asparagus and prosciutto.
Tea Soufflés
While soufflés are classic French desserts, infusing them with tea is a more novel approach. These tea infused soufflés are ethereal and decadent.
Soufflé au Chocolat (Ritz Paris Chocolate Soufflés)
This easy to follow recipe for homemade chocolate soufflés hails from the Ritz Paris, so you know it's the real deal! These soufflés are gluten-free.
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Custardy French-Style Soft Scrambled Eggs
This recipe produces very delicate scrambled eggs with tiny curds and a spoonable, almost pourable consistency. It's not your average breakfast-egg recipe, but works great spooned onto toasts and topped with things like caviar, smoked salmon, or lobster, as an hors d'oeuvre.
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French in a Flash: Easy Pumpkin-Maple Breakfast Soufflés
This is the easiest soufflé you'll ever make—just eggs, pumpkin, and syrup. After 30 minutes you have an impressive, effortless holiday breakfast with all the best flavors of Thanksgiving.
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Serve With
Holiday Crostini - 8 DELICIOUS ways!
Crostini - 4 delicious ways! Choose a Crostini Topping - Smoked Salmon with Dill Cream Cheese, Mediterranean, Caprese or Prawns/Shrimp with Avocado.
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Mc10:35 inspired by Archer — Binging With Babish
This week, Sterling Archer strikes again with another overpriced, overindulgent masochistic mash-up: the world's most expensive Mc10:35. A sandwich normally concocted from an egg McMuffin and a McDouble, Archer decides to cobble one together from some otherwise-relatively-thoughtful canapés. Will it
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Grilled Asparagus with Lemon and Crispy Bread Crumbs
Bright and easy, this vegan side pairs well with just about any meal.
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Spring Salad of Asparagus, Ramps, Snap Peas, & Peas With Lemon Zest Vinaigrette
Want to make great food in the spring? All you've got to do is find some perfect ingredients and not mess 'em up. This recipe combines some of the best ingredients of the season, prepared simply, for a healthy and flavorful meal.
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
Spring Salad!
Spring Salad - just a really great, elegant salad using spring vegetables: asparagus, snow peas, peas with baby cos lettuce and goats cheese.
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Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs
The other day I had a salad of spring vegetables served with a soft boiled egg that had been breaded and fried until the outside was crispy but the interior was still soft and runny. This quick version of the dish is made with toasted breadcrumbs and has all of that great texture and flavor, but without the hassle.
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Asparagus Tartine With Ricotta and Mint
Fresh blanched asparagus and mint pair with creamy ricotta cheese on this simple spring open-faced sandwich. The key is to get the best ingredients and treat them as simply as possible.
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Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.