Sometimes I like to surprise my husband with an elegant dish. Rich in choline, folate and biotin, eggs have become a new staple for me. What better way to showcase them than in a beautiful soufflé featuring my favorite cheese? This is an adaptation of a recipe from Food and Wine. I was doubtful about replacing butter with olive oil when making the roux, but it worked perfectly. Don’t let the perceived complexity of making a soufflé scare you – they are… Read more »