Mackerel Soufflé
The first cookbook I ever got, and to this day is still my favorite, is Craig Claiborne’s The New York Times Cookbook. Not long after getting the book, I was asked to bring dessert to a dinner party. I made chocolate-covered cream puffs. They were a huge hit, and people were amazed that I hadn’t purchased them. Cooking out of this book over the years since, Craig taught me that it isn’t hard to cook and eat well, if you are interested in doing so.