I am making the souffle recipe from the new bon appetit magazine and I don't have any flour. The recipe calls for two tablespoons of flour to thicken the souffle dish. Can I use cornstarch instead and if so how much?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
The properties are different. I don't think it will work. Do you have a neighbor you can borrow from?
The Flakiest Cherry Crostatas
10 Italian Cookies
What's New in the Neighborhood
This Sicilian Couscous Has a Long History
The Hits Keep Coming