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10/29/2007
Cheese Soufflé Omelette
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
Issue #83
09/03/2002
Lobster Soufflé with Sauce Nantua
Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.”
Issue #50
10/25/2007
Lemon Tart
This scrumptious French tart is the perfect blend of tart and sweet.
Issue #41
10/29/2007
Quiche Lorraine
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Issue #36
05/03/2013
Niçoise Salad Quiche
A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, and buttery just-wilted lettuce.
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