• Yes, French woman do indeed drink wine.
• Here's what you need to have a garden party this summer.
• How to make homemade jam.
• A quick guide for what to make for June events such as graduations and Father's Day.
• How to add flowers to any meal.
• This month's recipes include: Chilled Tomato-Tarragon Soup, Grits, Cheese, and Onion Souffles, Tomato, Red Onion, and Basil Bruschetta, Deep Dark Chocolate Cookies, Blackberries with Mint Tea Syrup and Yogurt, and Coconut Cake with Mascarpone Frosting.

Eggs are wonderful because they are such versatile ingredients and work in preparations from simple to complex, baked to fried, sweet to savory. More often than not, the simplest egg preparations will be the ones that we use most - scrambled eggs, fried eggs, poached eggs and boiled eggs - but with only a bit more effort, some really spectacular dishes can emerge. Omelettes, Souffles & Frittatas is about those slightly more complex preparations, which may take slightly more thought than a fried egg, but are wonderfully simple compared to most dishes.

The recipes for omelettes and frittatas are classical, but simple. The details on technique are easy to follow and the book offers helpful visuals. Although souffles may be approached with trepidation by many cooks, they are just as easy as the other dishes in the book thanks to the reassuring instructions. Recipes include White Chocolate Souffle with Raspberry Sauce, Artichoke and Red Onion Frittata and German Bacon and Potato Omelette.

A photo of a souffle that is taken just as it emerges from the oven is a wonderful thing. It is at that moment that the souffle is at its highest and most delicate stage, before the lower temperature of the room causes the dish to gently deflate. This is a Silverbeet and Parmesan Souffle, captured at that very moment, by Haalo at Cook (almost) Anything At Least Once. Silverbeet, a.k.a. chard, has a very slightly bitter taste to it that mellows when it is cooked, but would still provide a bit of contrast to the richness of the cheese flavor in this souffle. The finished dish is much easier to achieve than it looks, particularly if you follow the recipe closely and don't over-beat the egg whites, and is the perfect way to start off light summer meals and warm winter ones.