The general method for a souffle is to combine a flavored base with egg whites and bake to yield a delicate, flavorful product. This twice-baked souffle is a bit more forgiving and will allow you to ...

This souffle from Zax Tavern in Berkeley is baked in individual ramekins, then cooled and baked again right before serving, making it a great choice for entertaining. Tasters loved its delicate ...