You can make the souffles a day ahead and refrigerate them, covered, in the ramekins. To reheat, unmold the souffles and place them right side up on a rimmed baking sheet. 432 more words
Tags » Shallots
This treatment of the new potatoes that will soon be showing up in farmer’s markets is full of do-aheads. Parboil your potatoes the day before you plan to serve them; the browning can be done a few hours ahead of time; assemble the rest of the ingredients and the last step of making the sauce will come together in less than five minutes. 316 more words
so… Did I grab your attention?
I posted a picture on my personal Facebook page the other day promising the recipe to my friends.
Since ya’ll are my friends, I’m sharing with you too! 481 more words