Food and Drink

An easy herb ‘souffle’ with an unexpected guest — cottage cheese

Let not the soufflé part of this recipe overwhelm you, this is a one-bowl wonder that bakes up more like a fluffy omelet and plays well with all types of flavors. Change out the cheeses to suit your tastes, but the inclusion of cottage cheese keeps things light and soufflé-esque. Tender summer herbs — a nice fistful or so — adds freshness. Some flavor suggestions: cilantro and pepper jack with queso fresco, a hit of chili powder and served with roasted peppers and salsa on the side; black olive tapenade and goat cheese and fresh thyme; a hit of curry powder and finely chopped apple; smoked salmon and dill and feta. Lovely as a side dish, or bake up in individual ramekins to serve as a first course with a salad of spring greens and a tangy vinaigrette. Leftovers are good cold for breakfast or stuffed into a tortilla with a dash of hot sauce. — Kim Sunée

Light and easy herb and cheese soufflé

Makes 4 to 6 servings

2 tablespoons unsalted butter, plus more for greasing

2 cloves garlic

3/4 cup chopped fresh herbs, such as chive, basil, thyme leaves

1/2 cup all-purpose flour (or 1-to-1 gluten-free flour)

Pinch sugar (optional)


1 teaspoon baking powder

6 large eggs, lightly beaten

1 cup whole milk or 2%

Salt and freshly ground black pepper

1/4 to 1/2 teaspoon ground paprika or ground red pepper

1 cup cottage cheese

8 to 10 ounces grated Gruyère, Monterey Jack, sharp cheddar or fontina

Optional additions or serving suggestions: smoked salmon or smoked black cod; cilantro + pepper jack + queso fresco + chili powder; with roasted peppers and salsa; black olive tapenade + goat cheese + fresh thyme; curry powder + finely chopped apple; smoked salmon + dill + feta

• Heat oven to 375 degrees. Note: You’ll need to reduce temp after 8 minutes of baking time. Rinse and thoroughly dry herbs; chop and set aside. Butter a 2-quart baking dish; cut the two tablespoons butter into eight pieces total; set aside. Cut one garlic clove in half and rub bottom and sides of baking dish with cut side of garlic. Mince both cloves and place in a large mixing bowl. Add flour, pinch of sugar, if using — this helps balance out the tang of cottage cheese — and baking powder. Make a well in center and add eggs, milk, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and paprika. Stir or whisk until well combined. Stir in cottage cheese, grated cheeses and fresh herbs until just combined. Pour into greased baking dish and dot top evenly with reserved butter pieces. Bake 8 minutes. Reduce oven temperature to 350 degrees and bake another 20 to 25 minutes until golden and set mostly all the way through — a tiny bit of jiggle is fine. Serve warm or at room temperature.

Kim Sunée

Kim Sunée is a bestselling author ("Trail of Crumbs: Hunger, Love, and the Search for Home," "A Mouthful of Stars," "Everyday Korean: Fresh, Modern Recipes for Home Cooks") and a former magazine food editor. She's based in Anchorage. For more food and travel, visit