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Dorie Greenspan

Dorie Greenspan

Columnist at The New York Times Magazine

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United States
Covering topics
  • Food
Languages
  • English
Influence score
59
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Dorie Greenspan
nytimes.com

The Best Holiday Cake Recipes Are Also the Simplest - The New York Times

Fruity, spiced and savory, these three delicious recipes from Dorie Greenspan make everyone in your house feel at home.
cooking.nytimes.com

Mulling-Spice Cake With Cream-Cheese Frosting Recipe

The spices in this cake from “Live Life Deliciously” by Tara Bench (Shadow Mountain, 2020) are, indeed, those you’d use if you were mulling cider or wine They’re the flavors of fall and winter, and especially of the holidays; that their aromas linger in the kitchen is a bonus They’re warm and hearty…
cooking.nytimes.com

Lemon Goop and Vinaigrette Recipe

The first time I made this lemon concoction, I called it “goop,” and still haven’t found a better name My inspiration was an offbeat lemon jam I’d had in a Paris bistro The jam, which I think was served with mackerel, was thick, velvety, salty, tangy, only a bit sweet and made with salt-cured preser…
cooking.nytimes.com

Poilâne’s Corn Sablés Recipe

In her book, “Poilâne, The Secrets of the World-Famous Bread Bakery,” Apollonia Poilâne, who heads the legendary Parisian boulangerie, describes the sweets in her shop as pâtisseries boulangères, bread-bakers’ pastries, which are typically less sweet, less fussy and less fussed over These corn short…
cooking.nytimes.com

Goat Cheese and Fig Quick Bread Recipe

Here’s a recipe from France, where savory loaf cakes are often served with drinks before dinner This one started with bits of goat cheese and snips of dried figs, and then moved closer and closer to the Mediterranean It’s got fruity olive oil, a handful of parsley (for brightness), a little rosemary…
cooking.nytimes.com

Joanne Chang’s Maple-Blueberry Scones Recipe

These scones, created by Joanne Chang for her Flour Bakery & Cafe in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food They’ve also got crème fraîche and plenty of butter They’re…
cooking.nytimes.com

Créme Anglaise Recipe

This recipe is by Dorie Greenspan and takes 10 minutes plus cooling. Tell us what you think of it at The New York Times - Dining - Food.

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nytimes.com

These Strawberry Mini-Cakes Are Perfect Party Food (Published 2021)...

A first birthday calls for these small tender confections, just right for chubby baby hands.
nytimes.com

The Egg Dish So Good They Have a Society in France to 'Safeguard .....

The recipe for oeuf mayo is strikingly simple, which means the details really matter.
nytimes.com

How to Bake the Perfect Madeleine - The New York Times

Good is too easy. These toasty Earl Grey-flavored teacakes are an astounding delight.
nytimes.com

The Eton Mess, a Classic Dessert for Endless Variation (Published ....

Cranberry jam, lemon curd and ginger turn this typically warm-weather dessert into a fall or winter treat.
nytimes.com

Elevate Your Chocolate-Chip Cookies - The New York Times

A masterful balance between sweet and tart, crunch and tenderness from a small restaurant in Paris.
nytimes.com

Nothing Satisfies the Need for Crunch Like Biscotti (Published 2018)

The ideal solution for a dessert with snap.