Soufflé

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.

Don't be nervous about making these rich and spicy soufflés — they're durable enough to be reheated. And it's normal for the puffy tops to fall when you remove the soufflés from the oven. Active time: 20 min Start to finish: 1 hr

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.

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.

Offer this as a side dish with grilled lamb or as a light supper for two with a salad.

A southern soufflé that is a delicious addition to the Thanksgiving meal. It's much lighter than corn bread, yet with just as much rich, buttery flavor.

The mincemeat adds great flavor and texture to an ever-popular dessert.

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

Steamed artichokes would be a great beginning. Accompany the delicate and sophisticated goat cheese souffl with a mixed green salad, whole wheat baguette and some sliced tomatoes. Wrap up chocolate-dipped strawberries and shortbread cookies. Can be prepared in 45 minutes or less.

These puffed little squares of pancake, based on Austria's Kaiserschmarrn, are delicious with a quick fruit sauce: Thin your favorite jam with a little water and lemon juice, then heat until hot.