Recommending this book is a no-brainer and I predict that it will become a classic. It will earn coveted real-estate in many bookshelves and will be a cookbook today's children will remember as one of the ones that was out on the countertop often during their...
I wanted to make this recipe anyway but then on Friday night I was driving through some inexplicably bad traffic (honestly, does no one remember 1982 when were legally granted to ability to turn RIGHT ON RED???) when suddently, I heard Michele Norris' voice on...
A true rite of passage: I made my first souffle. And I see the world differently now. Mostly because I measure time in terms of how much of it will elapse between souffles. Souffle needs to fire its PR agency. It has allowed itself to be placed, in popular...
You know a cookbook is good when you have to tell yourself to stop cooking from it and move on to another project. But before I do, let me tell you about the entire meal I made from this book and and the friends I served it to. First, meet Mo and...
Don't you just love saying "Marie Helene" with a heavy French accent? It's almost as good as "bouche de noel," or ""mise en place" or "recherche du temps perdue." This is such a simple, satisfying and forgiving dish. You can use any kind of apples you...
As you may recall, hamburgers are one of the very few things I need to be happy. And I typically don't like "fancy" burgers. I suspect it must be powerfully tempting to mess with the basics, especially if you're a restaurateur and want your burger to get...
Every now and then you find a recipe that speaks to you on an entirely different level. A recipe that you think about long after you've eaten it. A recipe that, should it transmorgify into human form, would give your spouse a serious run for his or her money. ...
One of the reasons I was intrigued by this book is that Dorie promises to bring us contemporary recipes from France -- what real French people are cooking today. Not surprisingly, Vietnamese food is common and she says that this soup is ubiquitous. This soup is...
The 80-degree temps seem to be over and I no longer feel foolish making things like hearty soups. I hate being seasonally out of sync so this is quite a relief. Dorie says that this is a beloved soup in France. Traditionally made with a Red Kuri squash which is...
I admit that the thought of a "mustard tart" did not make me drool. I like mustard but in very small doses. It seems to be a big flavor bully and makes everything you put it in taste like mustard. But I am participating in "French Fridays with Dorie, " in which we...
If you look at the top of this page you will see one of Dorie Greenspan's books, Baking: From My Home to Yours, in the book shelf. I bought that book on the recommendation of people I trusted and it quickly became one of my favorites (try the "World Peace...
I made this tonight and it was awesome. I followed the directions precisely. The sauce was perfect and there's plenty…
I’m so excited to make this! Do you think orange juice would work in place of the orange liquor? Or…
Cooks illustrated.
Just watched the Cook's Country Video relative to this delightful sounding recipe. In case anyone is interested ... go to…
400 40-45 mins. I want the add on for using my Michigan frozen blueberries cooks country said there's a tweaking…