Dorie Greenspan
Cookbook Author
With the publication of her fourteenth book Baking with Dorie, New York Times bestselling author Dorie Greenspan marks her thirtieth anniversary as a cookbook author. She has won five James Beard Awards for her cookbooks and journalism and was inducted into the Who’s Who of Food and Beverage in America. A columnist for the New York Times Magazine and the author of the xoxoDorie newsletter on Bulletin, Dorie was recently awarded an Order of Agricultural Merit from the French government for her outstanding writing on the foods of that country. She lives in New York City, Westbrook, Connecticut, and Paris.
Vanilla Roll-Out Cookies
For a lemony twist, reduce the vanilla extract to 3/4 teaspoon and add 1 1/4 teaspoons finely grated lemon peel.
Spice Roll-Out Cookies
Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.
Chocolate Roll-Out Cookies
The best part about making these Christmas cookies? Cutting them into holiday shapes, of course. Cold dough is easier to work with, so chill your dough in the freezer for five minutes if it starts to get warm.
Peanut Butter and Fudge Brownies with Salted Peanuts
Peanut-studded brownies, peanut butter frosting, chocolate ganache...what better way to savor the PB-chocolate combo?
Honey and Thyme Ice Cream with Candied Thyme
The sugared herb sprig is a super-easy, sophisticated garnish.
Caramel Pudding Tart with Almond Shortbread Crust
Caramelized almonds and a sprinkling of fleur de sel take this right over the top.
Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts
A sumptuous chocolate-caramel ganache alternates with layers of cake sweetened with chestnut cream.
Black Forest Torte
Coarsely ground black pepper lends a spicy note to this dense, moist brownie cake studded with dried cherries and chocolate chips.
Cherry Preserves are thicker than cherry jam and give the Black Forest Torte more body. Look for cherry preserves in supermarkets.
Spiced Butter-Glazed Carrots
Thanks to ginger and cardamom, these glazed carrots have a quietly exotic aroma and flavor.
Celery Root Purée
Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.
Double-Chocolate Financier Cake
The original financier was an almond pastry created by a 19th-century Parisian pastry chef for his wealthy banker clients. This chocolate version is worth its weight in gold.
Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats
An update of duck à l'orange, this recipe replaces whole duck with Muscovy duck breasts, and the syrupy orange glaze of yore with a red-wine sauce and tart-sweet candied kumquats.
Mushroom-Shallot Quiche
Quiche is cool again, and it tastes as delicious now as it did back then.
