cheese souffle with soubise sauce

cheese souffle with soubise sauce

This cheese soufflé is light, crisp and full of nutty, salty gruyère flavor. Pour the rich soubise sauce (delicately flavored with sweet onions) inside the steamy soufflé for a creamy, custardy center that won’t be around for long. This is an elegant, comforting and deceivingly simple dish, which I prefer to enjoy alongside a light salad and a crisp, lemony glass of Chablis. 

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creme fraiche panna cotta with ginger roasted rhubarb

creme fraiche panna cotta with ginger roasted rhubarb

This creme fraiche panna cotta with ginger roasted rhubarb is a shockingly easy dessert. It’s rich and creamy, with a delicate tang from creme fraiche and the warmth of vanilla. The roasted rhubarb is refreshingly tart to contrast the decadent custard. If you’ve never made panna cotta, now is the time to change that. 

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lemon basil tart

lemon basil tart

The classic flavors of lemon and basil aren’t just for savory foods! Aromatic basil amplifies the freshness of lemon to produce a vibrant, citrusy, buttery tart. The flavors marry and intensify in the fridge after a day or two and create a modern twist on a classic spring tart. Add a fresh spin to your traditional lemon tart and give this recipe a try! 

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