1. Preheat oven to 375 degrees. Position a rack in the lower third of the oven. Liberally grease a (1 1/2-quart) soufflé dish or about 8 (6-oz.) soufflé dishes) with 1 tablespoon of butter. Sprinkle ...

When a friend was getting sober a few years ago, he confessed his anxieties to his Irish American dad. “I’m so afraid all the time,” he said. And his father had simply replied, “You’re a grown man, ...

Esteemed cook and television personality Julia Child was enormously influential in popularizing French cooking in America in the 1900s. Child co-authored two volumes of the seminal "Mastering the Art ...

In a saucepan melt 1 tablespoon of the butter and add the onions cook until soft. Squeeze dry the spinach in a tea towel to drain as much of the liquid as possible and then add the spinach and season.

Preheat oven to 350°F. Grease 8 (4½ -inch) soufflé cups with nonstick cooking spray then set aside. Using a colander, squeeze out all excess liquid from spinach. Using a sharp chef’s knife, chop ...

Add Yahoo as a preferred source to see more of our stories on Google. The star of Food Network's Barefoot Contessa shares a vegetarian dish "that comes out perfectly every single time." Get the recipe ...

Like Parisians, souffles have a reputation for being fussy. “Why bother?” I had always thought until I recently faced a Friday night with time for cooking but an all-but-barren fridge. A trip to the ...

DEAR HELEN: Frozen spinach is most commonly used in spinach souffles. However, the following recipe from Faye Levy’s Fresh From France Vegetable Creations (Dutton, $21.95) calls for fresh spinach.

In a saucepan, combine the spinach, onion and water. Cover and place over medium-low heat and cook until the spinach is bright green, about 3 to 4 minutes. Drain the spinach, pressing out any liquid.