This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was a simple no-bake “bite” rather than a cookie and it’s scrumptious! Dorie says: “You don’t have to be Jewish to love Levy’s Real Jewish Rye,” was the tagline of a brilliant advertisement. And it’s the line that came to mind the first time I served […]
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Cook the Book Fridays: Salmon Burgers from Everyday Dorie
This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and it wasn’t exactly one I was excited about (for those new to this site, I’m not a huge salmon fan…) but I knew Neil would be happy to be my taste tester! These burgers “get a supersized helping […]
Tuesdays with Dorie (Baking Chez Moi): Palmiers
This week’s Tuesdays with Dorie recipe from Baking Chez Moi was the classic French snack, Palmiers. Made with just a handful of ingredients (puff pastry, sugar and butter), it’s an excellent after-school snack but it works for a little hit of sweetness with an espresso in the afternoon or after dinner. This version is small, […]
Tuesdays with Dorie (Dorie’s Cookies): Good Better Best Cookies
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was a three-in-one recipe called “Good, Better, Best” with three different iterations. I made them all because I am curious like that. Dorie says: This cookie is proof that sometimes as good as good can be, more can be better and even more can be best. […]
Tuesdays with Dorie (Baking Chez Moi): Banana-Chocolate Chaussons
This week’s Tuesdays with Dorie recipe from Baking Chez Moi was a twist on a classic French pastry. Typically you might hear of a chausson (turnover) aux pommes but Dorie’s put a spin on it by using banana and chocolate for the filling. I am a huge fan of banana and chocolate so I was […]
Tuesdays with Dorie (Dorie’s Cookies): Honey-Blue Cheese Madeleines
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was Honey-Blue Cheese Madeleines, a lovely savoury version of a favourite tea cake that’s perfect for l’heure de l’apéro! Dorie says: I’ve always liked the combination of honey with salty, sometimes sharp blue cheeses like Roquefort and Gorgonzola. But I didn’t have the idea to put […]
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