Dining out on Valentine’s Day can be a hassle. The crowds, the lines and the parking can make the whole thing seem less than romantic. Plus, it falls on a Friday this year, making it even more hectic.

Place whites and yolks in separate bowls. Let whites warm to room temperature – 1 hour. Grease bottom of 15”x10 ½” jelly roll pan, line bottom with waxed paper; then grease waxed paper with butter.

Preheat oven to 375° and generously butter a 2-qt. casserole dish. In a large, heavy saucepan bring water, half-and-half, and salt to a boil. Stir in the grits, reduce heat to medium-low, and cook, ...

The French Chef's Julia Child presents a souffle that stands on its own and won’t fall. The French Chef's Julia Child shows us how to make a souffle that stands on its own and won’t fall. Aired ...

A good souffle is a transcendent bit of cooking, delivering a wallop of flavor on a breathy whisper. It is intense yet ethereal, profound but insubstantial -- like one of Ferran Adria’s foams, or a ...

This souffle from Zax Tavern in Berkeley is baked in individual ramekins, then cooled and baked again right before serving, making it a great choice for entertaining. Tasters loved its delicate ...

1 cup plus 1 tablespoon finely shredded Gruyere or Swiss cheese, divided Heat the oven to 400 degrees. Butter an 8-or 9-inch cake pan with a removable bottom. Place the butter, Dijon and dry mustards, ...

If you are an aspiring home chef, Jacques Pépin, who has appeared on more than 600 PBS cooking show, is one hell of a teacher. His style is easy-to-follow and practical. This amazing soufflé is his ...

Originally appeared on theFood Network. My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Cheese Soufflé with Spinach and Chicken Yield: 4 servings 1 teaspoon plus 2 1/2 tablespoons unsalted butter, divided 1 cup plus 3 ...

1. Preheat the oven to 375°. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano. 2. In a medium saucepan, melt the butter. Stir in the flour to make a paste. Gradually ...