Jacques Pépin | 40 Best-Ever Recipes | Food & Wine

  • Published on Jan 28, 2019
  • In the inaugural issue of Food & Wine, legendary chef Jacques Pépin shared his recipe for the perfect soufflé. The accompanying text asked, “why their awesome mystique? Popular mythology has banished them to the thin-aired Olympus of personal valets and private jets. Why does the idea of making one turn fearless kitchen lions into cowering lambs?” Pépin, who had recently published his tome of French cooking, la technique, and would go on become one of Food & Wine’s greatest contributing editors, was the perfect candidate to teach readers about “towering, golden-roofed, steamily fragrant” soufflés, giving detailed directions on everything from preparing the mold and the collar to beating the eggs properly. This ethereal recipe is as good today as it was in 1978, showing that some dishes are simply timeless.
    GET THE RECIPE: www.foodandwine.com/recipes/grand-marnier-souffle
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    In celebration of Food & Wine 40th anniversary we've compiled our 40 best-ever recipes. Of the more than 24,000 recipes we've shared since 1978, these are the ones so memorable, so revelatory, and so delicious we're still making them four decades later. Be sure to check out the entire playlist for other great recipes.
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    - Food & Wine Culinary Director Justin Chapple reveals wonderfully oddball and genius cooking tips on Mad Genius.
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