Soufflé

These dessert soufflés are light and satisfying. The vermouth really brings the sauce together.

Soufflés are usually associated with extravagant meals, but they're cheaper to make than you may think. A soufflé is made primarily of eggs, a very budget-friendly ingredient.

A big, beautiful soufflé with a festive chestnut flavor. You’ll need to bake the dessert right before serving, but you can make the soufflé base (minus the egg whites) two hours ahead, then fold in the whites up to one hour before baking.

Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin.

While soufflés often sound difficult to make, this recipe is easy to follow and yields impressive results. We like to serve ours with high-quality vanilla bean ice cream or a dollop of whipped cream.

We like to use California apricots (sometimes labeled "Pacific") in this dessert. They tend to be a deeper orange, and they have a tang that's occasionally lacking in the Turkish or Mediterranean varieties.

The soufflés can be assembled up to four hours ahead; chill until ready to bake.

An ethereal egg-white soufflé from Mod Oz celeb chef Luke Mangan's Glass Brasserie in Sydney.

Rena Cunningham of Pasadena, California, writes, "One of my favorite Los Angeles restaurants is Cobras & Matadors. My maid of honor even surprised me with an engagement party there. She keeps mentioning the delicious chocolate soufflés we had that night. I'd love to give her the recipe as a thank-you."

For this lighter-than-air Austrian soufflé, we've added tart lingonberry sauce, but any preserves or jam will work.

Meyer lemons are so special — more naturally sweet and floral than regular lemons — and we think using them in a soufflé is a nice way to highlight their uniqueness. Getting a hot soufflé to the dining room is like walking a tightrope; you find yourself mumbling, "Don't fall, don't fall." Which is exactly what makes this the perfect dessert to serve in the kitchen — just bake it and get it on the table immediately for everyone to dig in.

On a recent trip to San Francisco, I had dinner at Frisson. I can't stop thinking about the amazing chocolate soufflé with a creamy peanut butter center. Annie McLeir, Falmouth, MA

Soufflés often contain so much cheese it dominates the dish. Swiss cheese subtly enriches this flavorful version.

Tart, refreshing lime balances the richness of the chocolate.

Silky caramel sauce served with a foamy soufflé makes for an opulent textural contrast. And unlike a warm soufflé that you bake, this chilled version (and the sauce) can be made ahead.

For an added surprise, place a couple of raspberries or pieces of chopped pear in the center before baking. Serve with a dollop of crème fraîche, if desired.

Real French Muenster (available at specialty foods stores) will make a big difference in this soufflé. What to drink: A dry white wine with plenty of perfume, like Gewürztraminer.