Laury
Senior Cook
I bought a beautiful bunch of chives at the Farmer's Market yesterday, got some eggs and cheddar cheese on sale, so I'm going to make a souffle from a recipe I found online. Here's my question since it has been years, if ever, since I've made a souffle. Do I need a special straight sided souffle baking dish? What else would work if I don't have one?
Any help would be greatly appreciated.
Any help would be greatly appreciated.