Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary ...

The location will remain a secret until 24-48 hours prior to the event and tickets are available now on Tock. Combine orange juice, zest, and Grand Marnier into a pot and add the cornstarch and whisk ...

Hello there, friends! Today I’m sharing one of the most elegant and impressive French desserts — the classic Grand Marnier Soufflé. Light as air, gently sweet, and beautifully aromatic, this soufflé ...

Prepare a 6-cup soufflé mold by buttering inside and sides with 1 teaspoon butter, then sprinkle with the 1 tablespoon Parmesan. Turn upside down to knock out excess. Preheat the oven to 400 degrees.

A Grand Marnier Frozen Souffle is highlighted on Wednesday, Jan. 8, 2020, in the Post-Dispatch photo studio. Photo by J.B. Forbes, jforbes@post-dispatch.com A Grand Marnier Frozen Souffle is ...

By: Patti Cook, M.S., Ed.D. My first soufflé, enjoyed at Tavern on the Green in New York's Central Park in 1977, was a masterfully prepared dessert flavored with Grand Marnier. It arrived at the table ...

Preheat oven to 375˚F with oven rack in lower third of oven. Stir together granulated sugar and flour in a small bowl; set aside. Rub inside of soufflé dish/es with butter. We used 8 ounce dishes.