Soufflés are one of those culinary challenges that many cooks shy away from. Accounts of this impressive, but very delicate dish deflating as soon as it’s out of the oven have made it seem to be more trouble than it’s worth to prepare. Although definitely a little trickier than a southern classic like fried chicken, I found that with some patience and attention to detail, this French classic is very “do-able” and a great way to turn a regular dinner into something special. Not to mention that soufflés can be prepared as either a savory entrée or a sweet dessert.
The Hungry Southerner 