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When I was an apprentice at L’Auberge Chez François, a charming French restaurant right outside of Washington, DC, one of my jobs was prepping the soufflé dishes for the evening service. It was tedious because there were so many of them. Soufflés are always popular menu items because they have a reputation for being temperamental—heaven forbid you peek into the oven or make a loud noise!—and even confident cooks are nervous to make them at home. But the truth is that soufflés are quite easy to make. I think one thing that makes soufflés feel intimidating is the need for a special soufflé dish, but you don’t need one here; a 2-quart glass or straight-sided ceramic baking dish—even an 8-inch square Pyrex pan—will work. Pair the soufflé with a salad for a light and elegant meal that will wow your family (they don’t need to know how easy it is!).
