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Soufflés for Days: 8 Recipes for Brunch through Dessert

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Done right, soufflés are lofty and airy—as visually impressive as they are delicious. But due to their finicky reputation, many don't dare to do them at all. That's changing this month in our Cookbook Club. We're cooking through Julia Child's Mastering the Art of French Cooking, Volume 1, and members are successfully rising to the challenge.

How to Make Chocolate Soufflé + 3 Tips for Soufflé Success
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How to Make Chocolate Soufflé + 3 Tips for Soufflé Success
If clouds were made of cheese. Photos by Don McGinnis, Becca Brown McKnight

Here are just two of the many success stories from our Club members.

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Allison Grasso:

This gave me the confidence to make soufflés, as like others have said, they have always intimidated me!

Becca Brown McKnight:

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It tasted great, just like a big ole cheese puff! And easier than its intimidating reputation, too.

Clearly, it's time for the soufflé to set aside its formidable reputation—especially since soufflés can work so well at any time of day. Here are 8 recipes to give your meals a lift from brunch through dessert.

Cheesy

Simple Cheese Soufflé
Simple Cheese Soufflé
Pimento Cheese Soufflé

Pimento Cheese Soufflé by Mary Catherine Tee

Cheese Soufflé With Cream

Cheese Soufflé With Cream by Anne Willan

A classic cheese soufflé is a great place to start. Use the cheese(s) of your choice and pair it with a simple green salad for an impressive brunch.

Savory

Savory Pear, Sweet Potato, and Maple Syrup Soufflé
Savory Pear, Sweet Potato, and Maple Syrup Soufflé
Zucchini Soufflés

Zucchini Soufflés by Renée Kemps

Golden Carrot Souffle

Golden Carrot Souffle by creamtea

For dinner, you might want more a more substantial soufflé, but straying too far beyond a basic cheese soufflé can be daunting—if you add other ingredients in, will it still rise? Food52er aargersi assuages our fears in her review of the Golden Carrot Soufflé:

Don’t be intimidated by the word soufflé here. This recipe is a snap to put together, no fussy directions or paper cones or scary pan prep directions. You just cook the carrots, whiz everything in the food processor, and bake in a buttered dish. The soufflé is light and puffy, with crisp edges and a nice crusted top. It’s carroty and buttery and really just right.

So be brave and branch out! Make an artichoke soufflé when spring comes around, or one with corn in the summertime.

Sweet

Mango Soufflés with Coconut-Lime Crème Anglaise

Mango Soufflés with Coconut-Lime Crème Anglaise by Oui, Chef

Chocolate Soufflé

Chocolate Soufflé by Yossy Arefi

Soufflés can easily swing to the sweet side, too, and if you end a meal with individual dessert soufflés, you're almost guaranteed to impress your dining companions.

Tell us: What are your best tips to ensure soufflé success?

Tags: cookbook club, souffle