Soufflé

Adapted from Pierre Gagnaire The French, who invented soufflés, understand that the whole point is that everything that rises falls. Soufflés should not be overcooked; they should be slightly creamy in the middle.

Can be prepared in 45 minutes or less.

These first-course soufflés are just right for entertaining because most of the preparation is done ahead.

This moist orange-flavored soufflé is rich with white chocolate. Offer snifters of orange liqueur to sip alongside.

The base for these soufflés is made with Switzerland's Toblerone chocolate, which contains honey-almond nougat. These desserts can be assembled three days ahead and frozen; just bake before serving.

Begin preparing this one day ahead.

Cabrales is Spain's famous blue cheese. Its creamy texture and assertive flavor make this dish irresistible. And there's no fear of falling here: These soufflés can be made two hours ahead and rewarmed before serving.

Serve as an entrée with salad and wine, or as a side dish with steak, ham or roast beef.

To allow enough time for the soufflés to freeze, make them at least one day before serving.

Can be prepared in 45 minutes or less.

What's the secret to a good soufflé? Beating the egg whites with the sugar until they are stiff and still very shiny, then folding them into the flavor base carefully in two or three additions so that the whites do not deflate. This dessert has an intense tangerine flavor, which comes from using the entire fruit, except for its seeds, of course. Any leftover tangerine syrup can be added to sparkling wine to make a mimosa with a twist.