new york times cookbook Archives

December 26, 2019September 26, 2026

Salmon Soufflé

salmon soufflé

Salmon Soufflé

There are few things as elegant, or as easy to make, as a soufflé. My stepdaughter and her partner dropped by for Christmas, and he mentioned that, even though he is 45, he had never had a savory soufflé, much less made one. I assured him it was really simple, so I whipped up one with salmon.

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Although you will see vintage dates throughout Winervana, I don’t put too much importance on them. Major producers these days strive for a consistent style, and largely succeed. (Especially in California, aided by the usually even climate there.) For instance, when shopping for a particular wine, if you have a choice between a current release and one that’s a few years old, there will certainly be differences in price and the character of the wine. But upon release, those two examples of the same wine are likely to be quite similar, especially for New World producers, who often enjoy more reliably consistent weather than Old World producers do. (Of course, global climate change may disrupt things for everybody.)

Wine Enthusiast has an interesting post about this here.