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Spinach Soufflé

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This soufflé is a classic: béchamel sauce enriched with nutty Gruyère, then lightened with fluffy egg whites.

Wild Mushroom Tart

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With an earthy mix of shiitake, oyster, and other wild mushrooms scattered over creamy custard and melted Gruyère, this impressive tart is a cinch to make.

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