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chefs for beating egg whites by hand. A chemical reaction between the copper and the egg whites produces a fluffy, stable foam; beating by hand means that overbeating is unlikely. Just before using copper, clean it with salt and lemon juice or vinegar, then rinse with cold water and dry thoroughly. If you don’t have a copper bowl, use a stainless-steel one and an electric mixer; add a pinch of cream of tartar to mimic the chemical reaction that occurs with copper.

• Balloon whisk: Incorporates more air than narrower whisks, making it easier to beat whites to stiff peaks.

• Soufflé dish: Has straight sides that enable the soufflé to climb.

• Large rubber spatula: Allows you to fold in whites with a minimum of strokes.

• Parchment paper and kitchen twine: Needed to form a collar that will support the soufflé as it rises.

• Oven thermometer: Baking a soufflé requires precise temperatures; if you’re unsure about your oven, check its accuracy with an oven thermometer.

OVERWHIPPED WHITES

You’ve taken your whites too far if they lose their glossiness and become clumpy. If you have, then your soufflé won’t rise properly. But all is not lost: Add another egg white, whip until the consistency is smooth again, and continue with the recipe.

SERVING SOUFFLÉS

Here’s the classic technique: Holding a fork and spoon back to back, pierce the center of the soufflé and part the utensils to let the steam escape. Using the fork and spoon as tongs, portion out the soufflé, making sure everyone gets a little of the browned crust and soft middle.

FIT TO EAT RECIPE PER SERVING: 149 CALORIES, 7 G FAT, 85 MG CHOLESTEROL, 11 G CARBOHYDRATE, 488 MG SODIUM, 11 G PROTEIN, 2 G FIBER

eggplant fritters

SERVES 4

1 large eggplant (about 2½ pounds)

¼ cup olive oil

1 small garlic clove, minced

2 tablespoons roughly chopped fresh flat-leaf parsley

½ cup fresh or dry bread crumbs

1 tablespoon grated Parmesan cheese

1 large egg, lightly beaten

¼ teaspoon ground cumin

¼ teaspoon ground coriander

¾ teaspoon coarse salt

¼ teaspoon freshly ground pepper

2 tablespoons canola oil

1 head frisée, washed and dried

1 tablespoon balsamic vinegar

1. Preheat the oven to 425°F. Cut the eggplant in half; place on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil. Place in the oven; cook until tender, about 40 minutes. When cool enough to handle, scoop the flesh into a strainer to drain.

2. Transfer the drained eggplant to a bowl; add the garlic, parsley, bread crumbs, Parmesan, egg, cumin, coriander, salt, and pepper; stir to combine. Form the mixture into 2-inch patties.

3. Heat the canola oil in a large skillet over medium heat. Add the patties, and cook until golden brown, about 2 minutes per side. Drain on paper towels. Place the frisée on a serving platter; drizzle with the remaining 2 tablespoons olive oil and balsamic vinegar. Top with the fritters.

stewed baby artichokes with fava beans

SERVES 6

Frozen lima beans may be substituted for fava beans; start with the second step.

1½ pounds fava beans, shelled

4 cups water

3 tablespoons fresh lemon juice, plus a lemon half for rubbing the cut artichokes

2¼ pounds (about 24) baby artichokes

2 teaspoons olive oil

1 shallot, peeled and finely chopped

3 cloves garlic, peeled and lightly crushed

1 teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes

4 sprigs fresh thyme

4 sprigs fresh flat-leaf parsley

1. Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the fava beans; blanch 30 seconds. Remove from water; place in the ice bath until cool. Peel the outer skin from the beans; set aside.

2. Place 4 cups water in a large bowl; add the lemon juice; set aside. Remove the tough outer leaves from the artichokes; cut 1 inch from the tip of each artichoke. Trim and peel the stem of each; rub all over with the lemon half. Place in the lemon water.

3. Heat the olive oil in a saucepan over medium heat. Add the shallot, garlic, salt, black pepper, and red pepper flakes;