« Elegant souffles elevate eggs with surprising ease

How to whip up a cheese foulle that won’t fall

Tribune News Service photo

Souffles, besides being delicious and deceptively easy to pull off, are totally old school, classy with a delicate strength, like Audrey Hepburn in a ramekin. (Food styling by Mark Graham.) (Abel Uribe/Chicago Tribune/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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