Spinach soufflé remained a common fixture on holiday dinner tables through the 1950s and 1970s, but somewhere around the late ...

Every home in America seems to have a copy of “The Joy of Cooking.” At a time when cookbooks mostly had fancy recipes by famous gourmets, this was the first cookbook for Middle America, written by an ...

Make a roux by melting the butter, adding the flour, and cooking until it looks like wet sand and gives off a nutty aroma. Combine milk and sugar and bring to a boil. Add the roux and whisk briskly ...

Growing up, no matter if my dad was cooking an elaborate dinner for 20 guests or just a Sunday night family supper, he always asked me or one of my four younger siblings to be his sous chef. While ...

So I cook interesting things. I don't cook stuff most people do, but I make a great Shrimp Scampi, Creme Brulee and a few other things. <BR><BR>My latest conquest will be Souffle. I had had it a few ...

Ingredients**: - 2 egg yolks - 10 g sugar - 15 g cake flour - 135 g milk - 15 g butter - 1 tsp vanilla - 2 egg whites (room ...