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The secret to a great Lamington is to let the cake sit overnight so it will soak up more chocolate. This Australian specialty is then coated with coconut. → Read More
Even after the seeds are scraped out, there is so much flavor hiding in the pods → Read More
The mother of these classic chocolate chip cookies is the famed Toll House recipe. But these spread more; they’ve got more salt, more vanilla too, and chocolate chunks instead of chips. → Read More
It’s powerfully puckery. → Read More
A look around legendary baker and cookbook author Dorie Greenspan's home office in New York's Upper West Side neighborhood. → Read More
Excerpted with permission from Dorie Greenspan's Everyday Dorie: Some dishes take days of planning and some just pop into your head while you’re fretting that there’s nothing in the house for dinner. This was such a dish. I’d left planning to well after the last minute, so I had to scramble and make do with whatever I could forage in the fridge. It turned out there were hunks of cabbage and… → Read More
Excerpted with permission from Dorie Greenspan's Everyday Dorie: My friend Tony Fortuna’s restaurant, TBar, is the kind of place you could go to every day, and many people do—it’s beloved on Manhattan’s Upper East Side. I go there often, and many times, despite all the terrific dishes and the seasonal specials, I end up ordering the Chicken Milanese. I can’t resist the combination of a perfectly… → Read More
Excerpted with permission from Dorie Greenspan's Everyday Dorie: If you love smoked paprika, the odds are high that you’ll love these carrots. They’re roasted in a hot oven after they’ve been rolled around in a mix of honey, vinegar, cumin, cayenne and smoked paprika, which I consider a magical ingredient. I use it for its deep, almost sexy flavor and think of its beautiful rusty color as a… → Read More
Excerpted with permission from Dorie Greenspan's Everyday Dorie: Take a peek in my fridge, and you’ll find the usual staples—milk, butter, eggs and yogurt, and my favorite plus-one: “ricotta spoonable.” I started making it years ago and I’ve probably never made it the same way twice. It’s a mix of ricotta, lots of chopped herbs, freshly grated lemon zest, olive oil and plenty of salt and pepper.… → Read More
Indispensable advice from Dorie Greenspan. → Read More
This bread baked in French homes is just right for serving at the cocktail hour, or apéro, cut into finger-size batons that are just right for nibbling. → Read More
The Queen of Cookies shares her favorite "life-will-be-better" baking project → Read More
Being a part-time Parisian allows Dorie Greenspan a full-time love affair with quiche. And now she's on a crusade to bring it back with her Herbed Mushroom Quiche. → Read More
EVERYDAY DORIE | And she’s starting with an herb-and-mushroom version. → Read More
EVERYDAY DORIE | Try Dorie Greenspan’s cappuccino flavoring, or go with the classic lemon. → Read More
EVERYDAY DORIE | Cubes or batons of this are just the ticket for the tummy-rumbling hour. → Read More
EVERYDAY DORIE | With a ganache and a quick crust, this dessert works its magic. → Read More
EVERYDAY DORIE | Enliven roasted eggplant puree with ginger for a stellar open-faced sandwich → Read More
EVERYDAY DORIE | Rich-tasting chocolaty cupcakes and an optional yogurt topping won’t spoil anyone’s good intentions. → Read More
EVERYDAY DORIE | Coddled means gently cooked or soft-boiled; here, coddled eggs are paired with earthy mushrooms and herbs. → Read More