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.
Raspberry-Cassis Ice Cream
For a berry swirl, add some sweetened crushed raspberries during the last minute of churning. The swirl may become icy after the ice cream is frozen, so soften slightly before serving.
Chicken in Riesling with Prunes and Cabbage
What to drink: The same type of wine the chicken is cooked in — a dry Riesling from Alsace.
Muenster Cheese Soufflé with Red Bell Pepper and Tomato Salad
Real French Muenster (available at specialty foods stores) will make a big difference in this soufflé. What to drink: A dry white wine with plenty of perfume, like Gewürztraminer.
Spiced Waffles with Caramelized Apples
Without the ice cream and served warm, these make a great brunch dish.
Spaetzle With Mushrooms and Fresh Herbs
Making spaetzle at home is simple and satisfying. Serve it with buttery mushrooms or pair the naked dumplings with any saucy dish.
Fresh Orange Tart with Hazelnut Crust
Begin making the orange cream filling one day before serving the tart.
Peppermint Cream-Puff Ring with Chocolate Glaze
The delicate, refreshing flavor of fresh mint leaves infuses the cream used to make the peppermint filling. You'll need a stand mixer to make the pastry.
Veal Chops with Rosemary Butter
You can start preparing these one day ahead. What to drink: A svelte red Burgundy from the Côte de Nuits or a Pinot Noir from Oregon's Willamette Valley.