When I want to make a simple piece of cheese feel extra special, either for company or just a casual night at home with Ryan, I reach into my fridge for a jar of my Provençal Tomato Jam. (From Marc's fourth cookbook Summertime Food: The Essence of Fresh Cooking, page 41)

Making a soufflé isn’t as hard as you might think.  In fact, if you get organized and prep your ingredients from the start, the adventure of soufflé-making is actually quite straight-forward!