Off-Script With Sohla – FoodWatcher

Souffles Aren’t Scary—At Least, Not With Sohla by Your Side

Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour toward new adventures.

Soufflé recipes often seem like they’ve been written by …

Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour toward new adventures.

Soufflé recipes often seem like they've been written by an overbearing parent. Don't open the oven door! Don’t deflate the egg whites! No loud music! And for goodness sake, stop dancing! I have a much more positive relationship with soufflés. And once you learn the fundamental techniques (and how to riff on them), you will too.

28 of Sohla El-Waylly’s Best Recipes—From Halloumi Salad to Black & White Pound Cake

Sohla El-Waylly has given us some of our all-time favorite recipes, like Ranch Fun Dip, Cheesy Corn Mochi Cake, and Lamb Meatballs. She’s graced us with her presence in her series “Off-Script with Sohla” and has shared remarkable tips for how to prevent a deflated soufflé, how to braise anything and everything, and how to make chicken wings. Take a walk—or go for a run!—through some of the very best recipes Sohla has contributed to Food52.

Sohla El-Wally's Best Recipes

1. Blueberry Cocoa Crumble

There are a few things that make this blueberry crumble stand out from the crowd. For starters, it’s impossible to overlook the intense chocolate topping made with black cocoa powder. The fruit filling isn’t too shabby either. Instead of tossing the berries with sugar, Sohla mixes them with honey, orange blossom water, and lemon juice for a fresh, floral flavor.

Sohla’s Cheesy Mochi Cake Is the World’s Most Perfect Snack

Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour toward new adventures.

I like foods with a little chew. I’m endlessly entertain…

Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour toward new adventures.

I like foods with a little chew. I’m endlessly entertained by springy tteokbokki in their spicy sauce. I love sucking up squishy tapioca pearls in boba tea through a fat straw. And every kind of mochi gets me excited, from the ice-cream-stuffed mochi bites at TJ’s to pink sakura mochi wrapped in a cherry blossom leaf. Lucky for me—and you! and all of us!—mochi cake is not only simple, but also incredibly adaptable. There’s no folding, no sifting, no tempering, no whipping. Once you learn the basic steps and ratio, you can dream up any kind of mochi cake. Lemme show you how.

Sohla’s Magic Ratio for Turning Any Fruit into a Crumble

Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour toward new adventures.

When playing around with dessert, you usually have to tr…

When playing around with dessert, you usually have to tread carefully. Swap brown sugar for white sugar in a delicate chiffon cake, and you’ll change the moisture, the pH, the way the leavening reacts in the batter...in other words, it’ll be a hot mess. But fruit crumbles are endlessly forgivable, no structural integrity necessary. You can run wild and free and create whatever crumble is calling your name. Today I’ll show you how.

New Meatballs From Sohla! Which Will You Make First?

Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour toward new adventures.

I didn’t grow up with the meatballs I saw on TV. You kno…

I didn’t grow up with the meatballs I saw on TV. You know, the kind that are perfectly round and covered in red sauce on a plate of spaghetti. Instead, I ate charred lamb kofta with saffron rice or pollock balls stewed in a creamy korma. That’s why I think outside the beef. With my riffable technique, any minced meat or fish can transform into flavorful, tender, and moist meatballs.