French

You'll need a special mold for this canelé recipe.

Here's a soufflé recipe by Michel Richard of Citronelle in Washington, D.C. that can stand up for itself. Whip the whites until firm, but stop before they get too stiff.

Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or spread over roast fish.

They may look and feel like sugary beignets, but these savory creations utilize any green in the fridge to make a fluffy appetizer you'll crave.