Italian Parmigiano-Reggiano cheese has a superior nutty flavor you won't find in the domestic alternatives. It's worth seeking out—be sure to buy a wedge and grate it yourself.
Needed a bit more salt and took longer to cook, but very good!
Read MoreExcellent and easy. Loved it
Read MoreGood, but time-consuming. My only departure from the recipe was using half fresh and half powdered egg whites, but the result was still good. I may try fontina or Gruyere next time. I served this as a side to CL Crispy Chicken Marinara - fortunately leftovers, and I would recommend a simple main course unless you want to spend the entire evening in the kitchen.
Read MoreLight and flavorful. We followed the recipe and they came out just like the picture. We added about 5 minutes to the bake time.
Read MoreSunday brunch for my husband and I and it was sooo worth the effort. Came out exactly like the photo and it was delicious. I didn't have cream of tartar, so I used 1/8 tsp of white vinegar otherwise I followed the directions exactly. 21 minutes was the correct amount of cooking time. Will definitely make again.
Read MoreThis was my first attempt at a souffle and it came out perfectly! Definitely recommend since the veggie-shy boyfriend liked it.
Read MoreThese are great and came out perfectly following the directions. I will make them again, but it does use a lot of pots and pans, so this is for when you have time to clean it all up.
Read MoreThis was excellent! Made these with a bunch of my CSA spinach and served with a grilled chicken salad. Will def make the others in the CL issue as well. It was easier than I thought. They needed to cook a bit longer but I just kept an eye on them for the 'puffy golden' look.
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