Herb and cheese soufflé from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 808) by Mark Bittman

  • ground cayenne pepper
  • Parmesan cheese
  • eggs
  • milk
  • butter
  • cheddar cheese
  • herbs of your choice
  • EYB Comments

    Can substitute dry mustard for ground cayenne pepper; and Jack cheese, Roquefort cheese, Emmental cheese for Parmesan cheese. See recipe for herb suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry mustard for ground cayenne pepper; and Jack cheese, Roquefort cheese, Emmental cheese for Parmesan cheese. See recipe for herb suggestions.

  • racheljmorgan on April 22, 2022

    I made 12 muffin sized souffles, which cooked for 13 min. Very light and delicate texture. I used every herb on hand, but mint stood out the most. A more assertively flavored cheese would be better than the havarti I subbed in. A nice dish for spring.

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