This week’s Tuesdays with Dorie recipe from Baking Chez Moi was another fried dough (not a doughnut but tasting a little bit like one!). “Merveilles” means “miracles” and Dorie says: Can sweet, brandied egg dough, fried until puffed and then sugared until it poses a threat to shirtfronts, be anything less than a miracle? The […]
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Cook the Book Fridays: Ginger Beet Salad Bowls from Everyday Dorie
This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie andis exactly the type of “recipe” I love to make in the summer – a big old “salade composée” (a salad where each different component is served separately, not all tossed together. Dorie’s “recipe” is more of an outline […]
Tuesdays with Dorie (Dorie’s Cookies): Fried Potato Crackers
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was a savoury treat, not unlike potato chips. Dorie says: When Amanda Hesser was gathering and testing thousands and thou- sands of recipes that had appeared in the New York Times in order to write The Essential New York Times Cookbook, she came across one for […]
Tuesdays with Dorie (Baking Chez Moi): Tropical Tartlets
I thought I had this week’s Tuesdays with Dorie recipe from Baking Chez Moi all figured out. Recently when I was cleaning out our chest freezer, I came across a package of mini tart shells that I needed to use up. Since I knew that this week I was working with pastry with my online […]
Cook the Book Fridays: Lower East Side Brunch Tart from Everyday Dorie
Today’s post is dedicated to someone I call a friend, though we’ve never met. Rosmarie DiDomenico (aka “Nana”) sadly passed away last month at the age of 89. I’ve “known” Nana for over 10 years via the online cooking groups dedicated to working through Dorie Greenspan’s books – firstly, when she cooked through Around my […]
Tuesdays with Dorie (Dorie’s Cookies): Coconut-Lime Sablés
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was a simple sablé (shortbread) with a topical twist. The sablé dough comes together quickly (and includes lime zest, toasted coocnut and coriander), is rolled out immediately and, because it’s very soft, chilled (I placed mine in the freezer for an hour) before it’s cut and […]
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