Skip to main content
Epicurious
Cookbooks

Yazoo Soufflé

Miss Ethel Smith was a dedicated member of the Mississippi Daylily Society. Her home was No Mistake Plantation and it was a gathering spot for daylily people. In 1983 Miss Ethel developed the ‘Yazoo Soufflé’ daylily, a ruffle-edged, double, apricot cream flower. Organic daylilies are edible and make a beautiful addition to desserts, like this one, in which cream and apricots are fluffed up. Even though this dessert is really a mousse I call it a soufflé in honor of Miss Ethel’s lilies.

Cooks' Note

Pick daylilies in the morning, remove the stamen, and place them in a large zipper-top food-storage bag until needed later the same day; if you pick them late in the day they will close up.

Read More
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Super Seedy Power Cookies
As energizing as an energy bar, with a much simpler ingredient list.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Meatball Tagine
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.