Dear SOS: A recipe for spinach souffle was featured 20 years ago in a column called “Guys & Galleys.” I remember that freshly grated cheese was sprinkled inside the souffle dish. It was an outstanding souffle. Any chance of a recipe?
Dear Robert: The recipe shared by reader Bob Shapiro was printed in The Times Home Magazine in 1976. It’s a great recipe for Sunday brunch or a late supper.