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Roasted Ratatouille with Eggs & Cheese

Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld.

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Meringues

Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time.

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Chocolate Soufflé

Soufflés may look like a restaurant-only dessert, but they are actually easy to make. Whip them up right after dinner and enjoy while they’re still warm from the oven.

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Mini Mushroom-&-Sausage Quiches

These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory.

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Broccoli & Goat Cheese Soufflé

This elegant broccoli and goat cheese soufflé will wow your family and friends. Soufflés are surprisingly easy to make—the only trick is getting them on the table before they deflate.

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Dark Roast Creme Brulee

Inspired by a recipe developed by Chef Patrick Grangien at Cafe Shelburne in Shelburne, Vermont, this lightened version has less than half the calories and one-eighth the fat of a classic brulee.

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