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  1. Spinach and Caramelized Onion Soufflé

    Spinach and Caramelized Onion Soufflé

      The Culinary Institute of America (CIA) at Greystone is the only center in the world dedicated to continuing education and career development in the food, wine, health and hospitality fields. The CIA's West Coast campus, in the heart of Napa Valley, is housed in an historic, 1888 stone winery complete with teaching kitchens, a cooking demonstration auditorium, terraced kitchen gardens and the exquisite Wine Spectator Greystone restaurant. For courses, special events and visitor information, visit or call them at www.ciachef.edu or (707) 967-1100. Once the mysteries of making a soufflé are revealed, soufflés will become a part of your weekly repertoire. The base of this soufflé, the béchamel sauce, can be made two days in advance and kept refrigerated.

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  2. Mexican-Style Zucchini Tacos

    Mexican-Style Zucchini Tacos

      Mexico-One Plate at a Time
      Publihsed by Simon a & Schuster
      Frontera Grill
      445 North Clark Street
      Chicago, IL 60654
      312-661-1434
      Acclaimed as America's foremost proponent of Mexico¹s diverse cuisine, Rick Bayless is chef and co-owner of Chicago¹s Frontera Grill and Topolobampo. Featuring abundant fresh vegetables, this latest of four cookbooks features creative and rather easy versions of classic Mexican dishes. For reservations at the Frontera Grill and Topolobampo, call (312) 661-1434.

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  3. 3-Cheese Eggplant Parmesan

    3-Cheese Eggplant Parmesan

      John Scheepers
      Bantam, CT

      We hope that you will love our 3-Cheese Eggplant Parmesan as much as we do. We like to make a winter stockpile of Oven-Baked Eggplant in advance so we can make this supremely comforting dish whenever the spirit moves us over the winter.
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