I’m teaming up with my friends at Cabot Creamery for another Ina Garten throwback: Spinach and Cheddar Soufflé!
Before starting this project, soufflés felt like one of those impossible dishes to make at home – a gravity-defying treat best left to the professionals. But with two simple tricks, Ina makes it foolproof. First, she lines the dish with Parmesan so the soufflé can easily climb the sides. Then, she traces a small circle on top before baking so it rises evenly and straight up.
The result is a light, airy showstopper packed with tender spinach and Cabot’s extra-sharp cheddar, which adds just the right balance of salty, nutty tanginess. It feels fancy yet comforting – perfect for brunch, or honestly, dinner with a green salad and a glass of wine.
Rating: 5/5
How Easy Is That – Skill Level: Intermediate
How Easy Is That – Time Involved: 40 minutes
Store-Bought Is Fine: Cheddar cheese
Recipe on FoodNetwork.com
