Tuna Souffle
I adapted this tuna souffle recipe from a salmon souffle in The New York Times Cookbook by Craig Claiborne. It was the first cookbook I ever got, and is still one of the best.
Mackerel Soufflé
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.
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.