Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary ...

The location will remain a secret until 24-48 hours prior to the event and tickets are available now on Tock. Combine orange juice, zest, and Grand Marnier into a pot and add the cornstarch and whisk ...

Butter 8 1 cup souffle molds. Roll sugar around to coat. Preheat oven to 400*F, and set the rack in the lower third level of the oven. To make the sauce base: Melt the butter over a moderately low ...

Recipe by Rene Mouttet, as reported by Helen Dollaghan in the March 25, 1973 edition of The Denver Post. Makes 8 servings. Ingredients FOR THE SAUCE 1 quart vanilla ice cream 6 egg yolks 2 tablespoons ...

Step 1: Brush the inside walls and bottom of four 12-ounce round ceramic molds with softened (not melted) unsweetened butter using a pastry brush to get complete coverage. (Be sure butter goes to the ...

Hello there, friends! Today I’m sharing one of the most elegant and impressive French desserts — the classic Grand Marnier Soufflé. Light as air, gently sweet, and beautifully aromatic, this soufflé ...

Preheat oven to 375˚F with oven rack in lower third of oven. Stir together granulated sugar and flour in a small bowl; set aside. Rub inside of soufflé dish/es with butter. We used 8 ounce dishes.

Serves 8. From the March 25, 1973, Empire magazine of The Denver Post, by chef Rene Mouttet of the long-gone Cosmopolitan Hotel. Ingredients 2 tablespoons butter or margarine 2 tablespoons flour ½ cup ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. A Grand Marnier Frozen Souffle is highlighted on Wednesday, Jan. 8, 2020, in the Post-Dispatch photo studio. Photo by J.B. Forbes ...