Heat oil in a 10-inch nonstick skillet over medium-high heat. Add mushrooms and green onions and saute 15 minutes, or until mushrooms weep moisture. Add flour and cook, stirring, 2 minutes. Slowly ...

The soufflé didn't just appear overnight in some grand Parisian kitchen. Vincent La Chapelle is often cited among the early developers of soufflé recipes, working as a chef in 18th-century France. He ...