Souffles often get a bad rap

By Jan Roberts-Dominguez / The Bulletin
March 8, 2005

A savory vegetable souffle is not just glamorous to serve, it's a snap to assemble. The only major tricks are room temperature eggs, the right dish and a light hand. And, even if it does flop by some freak act of nature - such as your 10-year-old slam-dunking his way through the kitchen - simply....

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