Everyday Dorie: The Way I Cook by Dorie Greenspan

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Notes about Recipes in this book

  • Garlic-scape pesto

    • louie734 on June 27, 2020

      Scapes, almonds, oil (halved the quantity with water). Instead of Parmesan, since I want the option of serving dairyless, I spooned in a tablespoon of nutritional yeast, and adjusted the salt. This is really, really good, and the color is beautiful.

  • Roasted acorn squash wedges

    • tmatthey on February 19, 2019

      Geezer who once was a chemo kid & still struggling to learn to embrace the "calabazas" (pumpkin & orange winter squashes). Still don't love them but this is the first recipe that does not use a strong cheese (e.g. feta) to offset the, what is for me, nauseating sweetness. This time the trick is the sourness in pomegranate molasses. I will make again because I am determined to become a better seasonal eater in the winter where my learned food aversion has long ruled out all those beautiful to the eye squash/pumpkins at the store. Not necessarily the greatest of endorsements (i.e. it did not make me remember all the vomiting) but, I believe, indicative of its strength - the recipe plays against the straight forward sweetness of a winter squash, which created a better taste sensation for me. It will be easy to commit to a pocket type of preparation (simple ratios overall) which means, for me, I can probably stop looking for other acorn squash recipes. Thank you Dorie!

  • Marinated and pan-seared hanger steak

    • Cheri on February 07, 2019

      This is very flavorful, no real heat. Marinated a flank steak for 8 hours, then grilled. Nice balance, salty/spice.

    • MissKoo on July 01, 2020

      This had really lovely flavor, could have used a bit less salt at the end. My bad. Marinated flat iron steak for roughly 8-9 hours and cooked on stovetop grill pan 2 minutes per side, rested 5-10 minutes for fairly rare slices. Good summer main with corn on the cob and green bean-caramelized onion-peach salad. Would definitely make again. I used Pearl River Bridge dark soy sauce in the marinade and would opt to use the light soy sauce (same brand) next time.

  • Giverny tomatoes

    • Cotonqueen on February 06, 2020

      Terrifically unusual recipe, the lime sugar works very well, even with winter tomatoes. The recipe creates an olive oil sauce, which I used to dress a kale salad. Colors of red and green were lovely.

  • Mushroom-bacon galette

    • vickster on December 29, 2018

      This is very good, and pretty easy. (Especially if you have a pie shell in the freezer!) I will definitely make again.

    • fprincess on April 06, 2019

      Recipe available online: https://www.marthastewart.com/1532840/mushroom-bacon-galette

    • Shannoncooks17 on April 07, 2020

      This was amazing! Didn't change a thing on how the recipe was written. It just baked a little longer (probably my oven). Will make again!

    • stockholm28 on September 23, 2019

      This was excellent. I used a blend of maitake and cremini mushrooms. I loved the galette dough; it was flaky and easy to handle. I served it as Dorie recommended ... with a green salad and a glass of wine. Very satisfying.

    • Zosia on November 13, 2018

      This was really delicious. The ingredient flavours work so well together and the crunchy walnuts are a nice addition. And then, of course, there's Dorie's foolproof galette dough.

    • stef on November 06, 2018

      We loved this. Gallette dough was easy to make and nice and flakey. Bacon and walnuts give it a nice crunch. A repeat.

    • lou_weez on July 14, 2019

      Flaky pastry, tasty filling with the added crunch of walnuts was delicious. Made everything the day before and assembled on the day which made entertaining easy.

    • Kinhawaii on March 04, 2019

      Loved it, will make it again.

  • Sweet chili chicken thighs

    • vickster on December 29, 2018

      Very good and simple dish. The sauce is to die for, and would taste good on many things. Definitely a repeat for me.

    • southerncooker on December 26, 2018

      Mine sure didn't look as good as the picture in the book nor as good as Jenny's but it was delicious and a big hit. I used drumsticks instead of thighs and served them along with our other appetizers on Christmas Eve. My sister couldn't stop raving about them and even some of the picky eaters enjoyed them. Can't wait to try this again using thighs and also the pork she suggested using it on.

    • hirsheys on September 25, 2019

      I used boneless, skinless chicken thighs and pretty much followed the recipe (though I changed the order of cooking slightly). I overall enjoyed the dish, though it's quite similar to a dish I grew up with (a baked apricot dijon chicken) that I think I slightly prefer. Still, a nice, easy pantry dish to have in one's arsenal.

    • stockholm28 on January 06, 2019

      This was very easy and tasty, although it reminded me of something you might find at PF Changs. I used sake in place of white wine and used boneless, skinless thighs. Mine looked nothing like the photo in the book. I recommend cooking some rice with it as you will want something to sop up the sauce.

    • Jenny on November 04, 2018

      This recipe was spectacular - everyone - my husband, 14-year-old son and myself - couldn't get enough.

    • Zosia on May 29, 2019

      I originally made this with pork, which I thought was very good, but this chicken variation is even better and the cook time was perfect.

    • stef on February 18, 2019

      The sauce for this dish is so good that I only make the sauce to put over rice

    • anya_sf on October 15, 2019

      I used boneless, skinless thighs and made the recipe as directed, but sprinkled with cilantro at the end. We had it over rice with stir-fried vegetables on the side. My family loved it.

    • Dewnie on December 27, 2018

      Very flavorful and so easy....next time I will air fry the chicken and finish in the sauce....

  • Sheet-pan supper: balsamic chicken with baby potatoes and mushrooms

    • vickster on December 29, 2018

      The flavors are wonderful in this easy, one-pan chicken dinner.

    • southerncooker on November 13, 2018

      I made a recipe and a half of this to feed my hungry family. I did omit the rosemary since couple members don't enjoy it and used baby bella mushrooms since we enjoy those more than white ones. I also got a little larger potatoes and cut most in quarters and some in half. Everything was delicious but the mushrooms with the olive oil and balsamic were our favorite part of the meal. I had too many ingredients to fit on one sheet pan so I used two and put veggies on one and the chicken on another.

    • Shannoncooks17 on August 22, 2019

      This was easy to put together and great for dinner! Will be making again.

    • jackiecat on January 01, 2019

      online recipe https://www.wpr.org/recipe-sheet-pan-supper-balsamic-chicken-baby-potatoes-and-mushrooms

    • stockholm28 on October 13, 2019

      I need to try this again and start checking at about 30 minutes. I used thighs and cooked for 40 minutes. The shallots were completely burnt and the mushrooms were charred to burnt, The chicken and potatoes had good flavor though.

    • Zosia on November 12, 2018

      This was a good combination of ingredients that cooked in the same length of time, all flavoured with delicious tangy dressing, aromatics and herbs. I used only 2tbsp olive oil and 2 tbsp balsamic vinegar and it was plenty.

    • Rradishes on February 06, 2019

      Great, solid dinner. Super easy and crowd pleasing results. Will make again

    • stef on November 13, 2018

      I used drumsticks and they were done before the potatoes. DH liked dish a lot but said more mushrooms and garlic please.

    • lizbot2000 on October 27, 2018

      My son just transformed into a velociraptor, basically. When I say that he is tearing this up, I really mean he is TEARING IT UP. This is a kid who might have like a cheese stick and yogurt for dinner usually, but he's on his second chicken thigh right now. I can't really blame him, either. This is really, really delicious. Next time I'll add more mushrooms and onions, I think. And my son just asked for more chicken as I finished writing this, btw.

    • anya_sf on October 01, 2019

      Prep was really quick and easy. I doubled the mushrooms, although foolishly thought of them as large, so I halved them, and many of them shriveled to nothing and burned (I ate them anyway). I only used rosemary, as that's what I had on hand. I added 12 oz Brussels sprouts and used 8 boneless, skinless chicken thighs. I did need 2 sheet pans for all that. Roasted everything 40 minutes. My family really enjoyed it.

    • pattyatbryce on April 04, 2019

      So easy my husband could make it. Mild flavors and very satisfying.

    • sdutton on January 01, 2019

      This is definitely a keeper. So simple and delicious. I made it exactly as written except we couldn't come up with whole chicken legs (odd) so we used bone-in, skin-on thighs. That was the only deviation from Dorie's recipe that we made. At 450 deg. F, our vegetables and chicken thighs were beautifully cooked and browned in 45 minutes and chicken registering 165-180 on the instant read thermometer. I couldn't be happier!

  • Miso-glazed salmon

    • vickster on November 14, 2018

      Simple and delicious salmon recipe. I appreciate her instructions for using the instant-read thermometer.

    • Londonyankee on February 06, 2019

      Really simple and delicious. Made the miso jam sweet potatoes and the maple mustard brussels sprouts to go with it.

    • anya_sf on September 28, 2019

      I marinated the salmon for 3 hours. My fillets were about 8 oz each and took 14 minutes in the oven. The salmon was moist and delicious.

  • Chocolate-covered chai-tea bars

    • caitmcg on December 03, 2019

      These are outstanding. I thought they were best a day after baking. Instead of using prepared masala chai teabags, I ground some Assam tea leaves with spices in my spice grinder. I also used semisweet chocolate rather than milk chocolate.

    • southerncooker on December 02, 2018

      I left some without the chocolate glaze. I used semi-sweet instead of milk chocolate. I liked the ones with the chocolate best. Very good with a cup of hot tea or coffee.

  • Brown sugar-spice cake

    • caitmcg on December 07, 2019

      This is a subtly spiced cake, but the spices and warm brown sugar flavor set off the Italian plums beautifully. Lovely with a cup of tea.

  • Poke to play around with

    • caitmcg on January 08, 2020

      As she says in the headnote, the only real recipe involved is the marinade, and it is good; the stronger ingredients like oyster sauce are used in small quantities so they don't overwhelm the flavor of the raw fish. I made this with ahi tuna, and added sliced serranos, scallions, and roasted peanuts, all among her suggestions, and with some sliced cucumber it made a lovely, light meal.

  • Ricotta spoonable

    • caitmcg on December 03, 2019

      The ricotta mixture was good on its own as a topping for crostini, but it was really great stirred into hot pasta with a bit of extra olive oil and some roasted cherry tomatoes. I'd make it again just for that use.

  • Tomato and berry gazpacho

    • caitmcg on January 08, 2020

      This made a lovely summer appetizer. I used seeded and chopped heirloom tomatoes in place of cherry tomatoes, and chilled overnight per the recipe's suggestion, which improved the flavor balance. It was still a bit too acidic, and I had to correct with more olive oil and a little superfine sugar, so I would suggest beginning with half the amounts of lime juice and vinegar and adding more to taste. Yield is just 2 cups, so it does make very small servings.

  • Roasted butternut squash soup

    • cpauldin on October 24, 2018

      I didn't have enough chicken broth so added 2 cups beef broth. I think it made the flavor more robust. The soup was wonderful and very flavorful!

    • Rradishes on January 18, 2019

      This was good, but a little too sweet for me. The roasted veggies, especially the onions were so good though that I might just use this glaze for roasting squash and onions as a side dish!

    • Lepa on November 12, 2018

      This is okay for a squash soup. It has a nice, savory flavor but it failed to impress my family of squash skeptics.

  • Sweet chili pork tenderloin

    • MollyB on October 31, 2018

      Very good, easy dish. The unexpected mix of ingredients (dijon mustard and sweet chile sauce?) sounded a little odd, but I trusted Dorie Greenspan to get it right, and she did - they merged into a tasty, savory, sauce that was hard to stop eating. Like Zosia, my pork tenderloin was overcooked at 30 min, despite still being a bit frozen when I started out, but was still very good. I would probably start checking the pork at 20 min if I made it again.

    • Zosia on October 30, 2018

      Lots of flavour for very little effort. The sauce was more savoury than sweet and not quite as hot as I expected, both of which were positives in my family. The only issue I had was the cook time of the pork; my tenderloins were about 600g each, slightly larger than called for, but were more than done (155F) after only 30 minutes. Fortunately, they weren't dry, and even if they weren't as juicy as I prefer, there was the delicious sauce to help. This will be repeated, perhaps with chicken next time. I served it with cilantro-lime rice.

    • stef on November 11, 2018

      My pork tenderloin was 150 after 25 minutes. Shorter time next time. Still a little pink and very tender. Family loved sauce.

  • Grilled dry-rubbed rib-eye steaks

    • MollyB on December 03, 2018

      Fabulous dry rub recipe. I was a bit skeptical about the unusual mix of spices, but I've had good luck with Dorie Greenspan's recipes, and it worked, producing a warm, faintly sweet coating on the steak. I used ancho chile powder for the "chile powder" - ground chipotle might be interesting to try.

    • twoyolks on January 03, 2019

      I made this with a strip steak and I found that the spice rub was just too strong for the beef and overwhelmed it. The sugar in the dry rub also burns easily so it's hard to cook the steak to an appropriate doneness without burning.

    • Zosia on March 31, 2019

      There certainly was a lot going on in this rub, not all of which I liked. It helped produce a good crust on the steaks but the flavour, dominated by five spice and cinnamon, was a bit of a surprise. I should have read the reviews before making it.

  • Beef and beer stew

    • MollyB on February 20, 2019

      This was great! I added some carrots and parsnips, per the note in the recipe, and I would add them again. We served it with mashed potatoes, and it was the perfect dinner for a cold and snowy February day (even though I forgot to add the herbs at the end). The onions took about twice as long to caramelize as the recipe suggests, but it was worth the time, as they add a nice complex flavor as they dissolve into the sauce.

    • southerncooker on December 02, 2018

      A great meal on a late fall night. I cooked mine on Sat when I had more time and reheated on Sunday. I did add some parsnips to mine as suggested in the Carbonnade note after the recipe. Instead of noodles I served mine with yeast rolls. Son said it was the best beef stew I'd ever made but would have liked some potatoes in it. Daughter said good but she would have enjoyed it over mashed potatoes and likes an Irish stew we make a little better. Son in law said delicious but he too likes the Irish Stew and also Christy Jordan's tomato-less beef stews just a little better. But all said they would eat it again. Hubby said he would eat some later. I did forget to get some fresh herbs and I think that would have been a great addition. I did use the dark Chimay Ale suggested by Dorie. Son was happy to drink what was left.

    • stef on November 04, 2018

      I have made beef carbonnade from another cookbook. It doesn't compare to this one. The sauce is a very rich brown with a sweet and sour taste. The cider vinegar and brown sugar does it. The caramelized onions completely disintegrated. Left my meat chunks on the larger size. It was ready in 2 1/2 hrs. A repeat.

    • averythingcooks on December 30, 2018

      I have made at least 2 other versions of this style of stew......husband liked but certainly didn't rave about either. However, this one we both loved! Others have sometimes been.....gummy, but this produced a beautiful silky full flavored sauce and tender beef. I stayed true to the original with no extra veg but I did use Newcastle brown ale (always a can in the fridge waiting for many recipes....add this one to that list). I served it over wide egg noodles and it is a DEFINITE make again!

  • Meatballs and spaghetti

    • MollyB on December 03, 2018

      Quite good, and more interesting than your standard spaghetti and meatballs. The sauce is pretty simple, not a typical thick tomato sauce, and therefore you really notice the flavor of the meatballs. We used thyme and rosemary in the meatballs, and the rosemary added a very nice flavor. It would have been better with the optional fresh herb garnish when serving, but I forgot about it until too late.

    • southerncooker on November 14, 2018

      While this was very good we thought the sauce lacked flavor. Balsamic vinegar, sugar, salt, pepper, and garlic just wasn't enough for us with the tomatoes. We thought it needed some herbs. We added some fresh basil in our serving bowls. We also added some Parmesan. The meat balls were interesting with the addition of walnuts, and they did have herbs. I used fresh basil and thyme and dried oregano. I did omit the rosemary since son doesn't care for it. I used my meatball scoop and got 29 meatballs. This was still a very good supper and I'd make it again with some additions.

  • Cornmeal-buttermilk loaf cake with berries

    • MollyB on January 23, 2019

      Very nice, simple cake that was quick to put together. I really liked the addition of cornmeal. My cake sank a little in the middle (but we had no problem finishing it); I live at 5000 ft and did not make high altitude adjustments, but I think it would be worth doing if you're making the recipe at a higher altitude.

    • twoyolks on April 28, 2020

      I made this to use up some blueberries before they went bad and it was a great usage of the blueberries. The cake was really nice.

    • stockholm28 on September 23, 2019

      I used finely ground white cornmeal, frozen raspberries, and reduced the sugar by 25% to 150 grams (mainly because I was almost out of sugar). I baked this in an 8 inch pyrex loaf pan and that was also fine (although I needed to bake it an additional 5 minutes). I liked this with the reduced sugar and would probably make it again that way. I think it could have handled a few more berries.

    • inflytur on August 18, 2019

      The batter isn’t heavy enough to hold up plump blueberries. Be sure to dust the berries with flour after rinsing before they are completely dry.

  • Savory bread pudding

    • MollyB on March 11, 2019

      This was great! It was the perfect comfort food on a cold and snowy day. I hadn't made a bread pudding in a water bath before, and it had a nicer texture than other bread puddings I've made. I made it with the optional pancetta, and I would definitely use it again. Reheated leftovers were quite good.

  • Dark chocolate pudding

    • MollyB on October 29, 2018

      Great chocolate pudding recipe, but probably better for the adult crowd than for kids. My husband and I loved it, but my 7-yr-old wasn't a huge fan since it leans toward the not-so-sweet side of chocolate desserts. He only ate the bites with the chocolate crunch topping (which I highly recommend making to go with the pudding).

  • Chocolate crunch

    • MollyB on October 29, 2018

      This stuff is great! I made it to go with the chocolate pudding recipe in the book, and they were the perfect accompaniment. I gave them a couple of extra minutes in the oven since they still seemed really soft, but they crisped up as they cooled. We've also had them over ice cream and were equally good there.

  • Lettuce soup

    • DKennedy on November 20, 2019

      Made this for our progressive dinner. Doubled. Very nice flavor, clean and satisfying. Topped with breadcrumbs and parm, drizzled with olive oil and lemon. I agree, seared shrimp or scallops would be excellent on this soup!

  • Chicken and chopped salad Milanese style

    • DKennedy on December 04, 2019

      Made the chix part of this recipe only. Solid recipe. Easy. Quick week night dinner.

    • stef on November 25, 2018

      Made the chicken only. Worked with panko. This is a very quick method of breading. My cutlets took longer than 3 minutes on each side. I guess you have to pound them thinner. Served with her maple syrup bacon Brussels sprouts in this book and a balsamic arugula salad.

  • My newest gougères

    • chefmichael on January 09, 2019

      Think we prefer the earlier gougere version. Despite the intro that describes these as sturdier given the change in eggs, ours while appearing well browned and puffy were a bit more squishy and less airy in the middle. Maybe I didn’t dry out the dough enough before dropping them into rounds but I sure had it in the pan for a solid 2-3 minutes it seemed trying to make sure.

    • twoyolks on January 01, 2019

      These were pretty tasty but aren't my favorite gougeres. The flavor was just a little too cheese heavy without anything to lighten it. I did enjoy the Dijon mustard in it. I omitted the walnuts.

    • stef on December 24, 2018

      These were so fast and easy to put together. Not sure if walnuts add anything to them. Maybe I chopped the walnuts too finely. On first bite they tasted salty. I will cut the salt a bit next time.

  • Carrot-and-mustard rillettes

    • chefmichael on December 19, 2018

      Absolutely adored this. It’s now on the Christmas menu. The first time you make it - please make it as written before you fiddle with it. As written it is easy to execute and the flavors blend wonderfully and the textures are perfect.

    • Zosia on November 05, 2018

      Loved the flavours in this: the sweet carrots and rich, nutty cheese were great foils for the sharp mustard

  • Bourbon-roasted pork loin

    • chefmichael on January 13, 2019

      Turned out quite good. I’m wary of pork loin roasts (dry) and my local butcher couldn’t get me one in time so Whole Foods it was. The rub was more like a marinade so I let it soak in a ziplock to keep everything close. I also trussed the pork to keep a nice rounder shape. Not much in the way of pan juices but the apples and onions were delicious. They just became quite thick together. Would definitely make again.

    • southerncooker on November 18, 2018

      This was delicious. I know she says in the book not to use the good bourbon but all I had was Woodford Reserve so that's what I used. I marinated for about 8 hours in fridge. Loved the apples and onions with the pork.

    • stef on December 02, 2018

      Yes it's delicious. Roasted pork loin to 135f. The onions and apples caramelized beautifully. A repeat.

  • Maple-syrup-and-mustard Brussels sprouts

    • southerncooker on November 23, 2018

      Made this as a Thanksgiving side. I chose the option to substitute balsamic vinegar for the maple syrup. While it was good I think next time I'd do half maple and half balsamic as it was a little tart. Hubby loved them though. I steamed the sprouts in the instant pot before continuing with the recipe and cooked them a little more than I meant to but they were still good.

    • twoyolks on February 01, 2019

      I found these to be okay. They definitely were not good enough for the amount of steps required to make them. I didn't feel that the maple syrup or the mustard really provided much flavor to the Brussels sprouts and the bacon just seemed too much.

    • KarinaFrancis on June 03, 2020

      I played around with the method by roasting them for 20 mins then tossing them with the bacon and dressing and I liked the result. It’s a great combination of flavours and worth a repeat.

    • Zosia on November 25, 2018

      Loved the flavours in this. I served them over a kale salad dressed with a sharp vinaigrette as suggested as our main and would do so again. If I were to serve it as a side, I would use only half the bacon to lighten it a little. Also, my sprouts were done after only 6 minutes of steaming. Since they were cooked again, albeit briefly, I would have liked to have caught them when they just under....I'll try 5 minutes next time.

    • stef on November 18, 2018

      This was a delicious recipe. I used maple syrup and the cider vinegar isn't to be missed. It just gives it that touch of acidity. Will make it to go with Christmas dinner.

    • Londonyankee on February 06, 2019

      I didn’t follow the recipe exactly, but I loved the flavor. I don’t normally use Dijon for Brussels sprouts, but it worked well. I just roasted them in the sauce, without bacon because I didn’t have any. Will definitely make again.

    • Frogcake on December 25, 2018

      This was on my Christmas menu. Absolutely delicious. I didn’t hold back on the bacon. A touch of vinegar really brought all of the flavours together.

    • anya_sf on March 19, 2020

      We had these as a side with sausages, so I only used 2 slices of bacon. I might use the full amount of bacon if this was a main dish, but in that case I'd double everything else anyway. I loved these (with the smaller amount of bacon) and didn't add cider vinegar, but maybe would try it next time.

  • Chewy chocolate chip cookies

    • southerncooker on December 08, 2018

      Love the addition of oatmeal. We all enjoyed this version of chocolate chip cookies. I did use bagged semi-sweet chocolate chips since that's what I had on hand. I'm sure they'd be even better with the good chocolate Dorie suggests.

    • mondraussie on February 02, 2019

      Going to put this at the top of the "best chocolate chip cookies " list. Addition of oatmeal makes them wonderfully chewy.

  • Blueberry-buttermilk bundt cake

    • southerncooker on June 29, 2019

      My almost 3 year grandson helped me make this for my birthday cake. He insisted we taste it yesterday as soon as it was cool enough. It was delicious. I had another small piece this morning with coffee for breakfast. Dorie is right even better the next day.

    • Lepa on May 25, 2019

      This cake was moist and it tasted like blueberries but I didn't love it. The flavors were very plain- too plain for me. If I made this again I would probably increase the lemon. The cake was done in 55 minutes.

    • bwhip on November 09, 2018

      This cake is wonderful. Lovely flavor and texture. Light, simple, and very tasty. Recipe calls for it to bake for 55 to 60 minutes, but I checked it at 45 and it was done. This will be a regular for us in blueberry season.

  • Pimento cheese

    • southerncooker on November 13, 2018

      Very good version of pimento cheese. I've made many different pimento cheese recipes and always use Dukes mayonnaise. I was afraid 3 tablespoons of mayo would make it to dry and it was a little but still a great pimento cheese.

    • dmass on April 07, 2019

      Delicious and addictive. I can’t go without it for long. Everyone I serve it to loves it.

  • Bean and tortilla soup

    • southerncooker on December 11, 2018

      I used a yellow pepper instead of red. I did use about half of the chipotle along with the adobo sauce and 1/4 of a large jalapeno. Wasn't very spicy but still good. I also used canned cannellini beans instead of the other beans she suggested and chicken broth for the liquid. I stirred my beans into the pot at the end instead of into the bowls since I was the only one eating and wanted the beans to be in the leftovers. Daughter and her family were supposed to eat with us but couldn't get up our hill because of all the leftover snow. I'll give her some of the leftovers. The toppings are delicious on this soup. I used Monterey Jack cheese, sour cream, tortilla chips, diced avocado, and some raw onion and pepper. I had a lime and forgot to squeeze on some of the juice.

  • Ponzu chicken

    • southerncooker on August 28, 2019

      This was a tasty chicken dish. I used the option of garlic chili paste but next time I'll try korean gogugang paste option instead since we really enjoy it and I think it will give it even more flavor. Instead of boneless breasts I used bone in thighs and legs.

    • stockholm28 on March 25, 2019

      This is very quick to make. My chicken breasts were larger than 5 oz, so I split them in half lengthwise. This dish was fine (not particularly exciting). I would make it again if I needed a quick chicken dish that could be made from things I have in the pantry.

    • stef on February 12, 2019

      Very good and quick to make. I would describe it as a spicy lemon chicken. We loved the sauce. A repeat

    • Frogcake on January 30, 2019

      Very tasty! I served it with the yummy sauce, reduced as directed. My chicken marinated overnight. Definitely a repeat recipe. Served with garlic mashed sweet potato and kale salad.

    • anya_sf on March 23, 2020

      Very nice flavor, not spicy at all. I used sambal oelek and marinated the chicken about 6 hours. My (3) chicken breasts were 8 oz each, so required longer cooking time. They weren't super tender, so smaller or flattened breasts may work better. The sauce was delicious - I wanted more.

    • Dewnie on January 04, 2019

      This was sooooo easy and very tasty...I marinated the chicken for about 4 hours and cooked in my air fryer....flavors were mild and liked the little kick from the chili paste....I did not serve with the cooked sauce but will the next time....

  • Herb-butter chicken

    • southerncooker on November 08, 2018

      My first recipe from Everyday Dorie. So moist and delicious. My chicken was almost 6 1/2 pounds but was the smallest one I could find at my local market. I cooked for about an hour and half and it turned out perfect. My family and I almost devoured it.

    • Rradishes on January 22, 2019

      The chicken came out nice and flavorful, but not sure if the butter really added that much. Tasted pretty similar to my usual roasted chicken. I do like the idea of roasting some bread in the same pot, that's genius.

  • Fresh-off-the-cob corn chowder

    • Shannoncooks17 on September 08, 2019

      This has fabulous flavor and was a great way to use our fresh corn! My chowder did not look anything like Dorie's beautiful photo in the book but the flavors were wonderful and others asked for the recipe. Will make again and again. It is just a great comforting chowder to enjoy! Made as the recipe called and as another mentioned it was more liquid like than thick.

    • averythingcooks on May 05, 2019

      Fresh corn needing to be used up triggered this dinner choice. I like the idea of doing the same veg in 2 rounds, pureeing the first round in the corn cob infused broth and then adding round 2 after they were sautéed in bacon fat (but to my dismay I totally forgot to add the wine here - arrgghh). My issue was the amount of broth. Perhaps my cobs were much smaller than Dorie's, but my soup was very liquid even after an attempt to simmer for thickness. So I added a few handfuls of frozen corn, some chopped up peppadew peppers and a big handful of chopped ham. The end result was a lovely bowl of chowder - but I will cut back on the broth next time.

  • Galette dough

    • Shannoncooks17 on April 07, 2020

      This is great. Made for the Mushroom and Bacon Galette in the same book. This would work well for a pot pie too!

    • Zosia on November 13, 2018

      This recipe also appears in Baking Chez Moi and I have made it many times. It comes together quickly in a food processor and always turns out well. I reduce the sugar to 1 tbsp for savoury galette fillings.

    • stef on January 18, 2019

      This recipe is great. Always works. I increased it a bit because I needed more dough and it worked great. It's a rich pastry

  • Summer vegetable tian

    • Shannoncooks17 on August 22, 2019

      This was wonderful and great for using our garden veggies! I didn't add as much olive oil as it said and I should have. Will make again!

    • Rradishes on January 27, 2019

      Wow. I was skeptical at first and thought the dish would be too bland: all it is is veggies, salt, and olive oil. But I was generous on both salt and oil and the result is an instant favorite. The veggies end up super flavorful, jammy, caramelized. Will be making this over and over again. Super easy to put together too!

    • PQPantry on July 17, 2019

      Delicious, attractive, tasty. Great way to use up all of the garden zucchini. Will make this often. Great for entertaining as a healthy side or appetizer with crusty bread.

  • Salmon burgers

    • Yildiz100 on September 25, 2019

      Very nice, though I needed to cook mine a bit longer than directed to get them firm enough to flip, fortunately I like my fish a bit more well done. I had 380 grams of salmon, just over a half recipe, and it made 4 burgers.

    • julesamomof2 on September 25, 2019

      We loved these burgers--they were light, with the herbs, yogurt, and capers complementing the salmon nicely. I didn't have the 8 or whatever hours she suggests to chill the burger mixture so I went for it after an hour and unfortunately my burgers barely stayed together and pretty much fell apart on the way to the bun. I measured my yogurt carefully, thinking too much moisture would be an issue, so next time I'll make sure to chill thoroughly and I'll probably cut back on the moisture as well. I will definitely make these again.

    • Zosia on October 26, 2018

      Tangy and bright tasting. They were so flavourful, we didn't think they needed any topping.

  • Pasta with sardines, fennel and pine nuts

    • mondraussie on January 19, 2019

      nice variation - swap out sardines for smoked salmon. Skip the tomatoes. Another variation - swap out sardines for tinned tuna.

  • Miso-maple-jammed sweet potatoes

    • KarinaFrancis on April 15, 2020

      We did not enjoy this at all. I was excited at the miso jam but it just didn’t deliver.

    • Rradishes on January 22, 2019

      The jam was good, but the miso I used must have been a lot more pungent. Next time I will use less. Also this "jam" would be good on roasted carrots.

    • Londonyankee on February 06, 2019

      These were so good! Served it with the miso salmon. Will definitely make again. Would be good for a dinner party, too.

  • Drop-biscuit peach cobbler

    • stockholm28 on September 23, 2019

      I loved this dessert. This is really all about the fruit and it is so easy. I usually make a cobbler where you cook the peaches and make the topping with butter. This was so much simpler. The only downside is that you need both cream and buttermilk, two ingredients that I don’t regularly have in the fridge.

  • Lower-East-Side brunch tart

    • kayanelson on July 06, 2020

      I made this for friends and one of them really didn't like the flavor combinations. I used a smoke wild salmon so it was a pretty strong flavor. My capers also were pretty strong. I might not have chopped them enough. I may make again but add different ingredients.

    • anya_sf on January 16, 2020

      I made the tart shell a few days ahead and froze it, then used it straight from the freezer. The filled tart took an extra 5 minutes to bake. We enjoyed this lovely tart for dinner; three of us finished it all. The smoked salmon flavor wasn't super strong - I wouldn't hesitate to add a bit more if I had it.

  • Pasta with shrimp, squash, lemon and lots of herbs

    • julesamomof2 on June 19, 2019

      This looked yummy, but I could not in good conscience use an entire (!) 1/2 cup of olive oil in this dish and consider it 'clean'. So instead of frying the squash, I threw them into the pot with the pasta ( I used whole wheat ). I did sautée the shrimp in a tiny bit of oil, and I added the lemon to taste and it turned out great!

    • bwhip on October 23, 2018

      Delicious, and easy to put together. Very fresh and light, and really lemony. Did I mention that it’s really lemony?

  • Black bean-chipotle dip

    • julesamomof2 on February 06, 2020

      This was a decent enough, and actually less spicy, alternative to salsa. We like it fine, but probably won't rush to make it again. I might like it better served warm with some cheese on top.

  • Cowboy caviar salad or side

    • julesamomof2 on January 01, 2019

      Nice change from plain pico de gallo. My printing of this book has corn in the picture, but no corn mentioned in the recipe. I'm guessing this is a mistake and it was fine without it. Served with tortilla chips.

    • pattig on May 07, 2019

      I have made this for years to great reviews. Mine has corn kernels in it--as does the photo in Dorie's cookbook, but not the recipe??. Anyway, we use it as a dip with corn chips or as a salad when I add chopped cabbage. Delish either way!

  • Chicken and winter squash tagine

    • Zosia on October 28, 2018

      Fabulous. The sauce was richly flavoured, just a little bit tangy and really delicious. I used only chicken thighs, some without skin, and they were done in only 30 minutes in my tagine. Most of the squash was cooked as well apart from the few pieces that were sitting on top. I rearranged things so the uncooked pieces were immersed in the liquid and cooked an additional 15 minutes. Fortunately, the chicken was still moist but I know now to check on things sooner and rearrange if necessary.

  • Spatchcocked chicken

    • Zosia on March 30, 2019

      The spiced paste was delicious and applying most of it to the chicken under the skin meant that flavour wasn't thrown away with the skin for those who don't eat it. I replaced the butter with 2 tbsp olive oil and added minced garlic (rather than roasting a whole head of it). Both chicken and pan juices were very good.

    • stef on August 21, 2019

      We did this on the grill with indirect heat using a cast iron pan. The chicken was nice and moist,spiced nicely. Dh enjoyed the garlic and instead of onion I used shallots. 10 minutes before it was ready I threw in some sliced mushrooms. Flavorful sauce.

    • averythingcooks on May 06, 2019

      Having ordered a number of herbs and spices from a great source (in Calgary for the Canadians) I am always looking for ways to actually use them. The compound butter with sumac and za'atar etc was a delicious way to flavour the chicken. With the ingredients on hand - this is a definite repeat.

    • etcjm on April 26, 2019

      Winner. Enjoyed by all. Full of flavour, moist and yummy. First time I'd used z'aatar and along with the sumac it is different, but not so different it scared people! The sumac is dark and almost makes the skin look unappetising because you can see it underneath. Don't let it put you off. I'd almost be tempted to double and freeze one ready to go in the oven for a quick dinner.

  • Umami burger

    • Zosia on January 08, 2019

      Excellent moist and flavourful burgers. They didn't have as much of an Asian flavour as I expected based on the ingredients, just a rich meaty flavour, and if you chop the mushrooms a little more finely than suggested, they aren't noticeable. (Child who dislikes the texture of cooked mushrooms had no issue with them in these burgers). I pan-fried them this time but they'll definitely be made again when grilling season starts.

    • stef on July 27, 2019

      Made a very nice juicy burger. I minced my mushrooms and onion in a mini food processor. Would not use salt because all the ingredients to make the sauce made it a bit too salty for us. It made 5 burgers

    • bwhip on October 25, 2018

      Oh my, thank you Dorie for this wonderful recipe! I made these tonight and they were just awesome. Well, actually I did the prep last night, cooking the mushrooms and onions, forming the patties (we used bison), and tonight I grilled them. So delicious, moist, with a great blend of Asian flavors. We’ll have these again soon.

    • Lsblackburn1 on June 02, 2019

      I probably left my mushrooms too big so these fell apart a bit on the grill, but the flavors were great.

  • Green-as-spring soup

    • Zosia on May 27, 2019

      Very nice soup - light but with lots of flavour.

    • Lsblackburn1 on June 26, 2019

      First recipe from this book that I can call a hit! Very tasty, especially with the yogurt and basil on top.

  • Gingered-turkey meatball soup

    • Zosia on November 09, 2018

      Delicious light, yet filling soup. The turkey meatballs were exceptional - moist and very flavourful - and the broth was greatly enhanced by the soy sauce, vinegar, sesame oil etc added at serving time. My vegetables of choice were carrots and bok choy and I used the recommended substitute of basil for coriander.

    • Rradishes on February 06, 2019

      This was just ok for me. Ginger flavor in meatballs really comes in, but without suggested toppings it's sort of just meh

  • Tomato and peach panzanella

    • Zosia on August 30, 2019

      Beautiful salad that everyone enjoyed. The author encourages you to make it to taste so I added extra peaches and omitted the lemon juice (ie sweeter and less acidic). Needless to say, this salad only works with fruits that are at their peak.

  • Spring chowder

    • Zosia on March 30, 2019

      Wonderful soup for transitioning into spring. It was heartier than the potato-leek soup I make regularly but with a pop of freshness from the green vegetable. I used sugar snap peas, one of the suggested variations.

  • Western frittata

    • Zosia on November 01, 2018

      With this classic combination of ingredients, I had no doubt that the flavour of this would be good, and it was. There was a fairly high proportion of vegetables to eggs, usually a good thing as far as I'm concerned, but they exuded quite a bit of liquid so the frittata wasn't just moist, it was a little wet. I served it warm; perhaps at room temperature it would have been drier. Also, family thought it needed more cheese. It served 4 as a light supper with a salad.

    • gillsil on December 12, 2018

      I halved the recipe and made a delicious and extremely quick and easy lunch for husband and myself - he pronounced it “yummy”and “very nice”. I subbed half a red chilli for the jalapeño, added a minced clove of garlic and kept the sriracha on the side rather than adding it to the eggs - I might try adding some to the eggs next time. The 8 mins plus 3 more in the oven was perfect for how I like my eggs.

    • averythingcooks on August 14, 2019

      This was a delicious quick dinner tonight......as much as I make changes based on fridge contents, personal tastes etc this was pretty much made as written with the addition of a handful of ham (as suggested) and an additional handful of broccoli florets. Re: the eggs - 2 minutes on the stove top, 8 minutes at 350 and a quick blast under the broiler was perfect. I guess full disclosure means admitting that I used a bit more cheese - but we just ate a lovely dinner with toasted English muffins.

    • sdutton on January 03, 2019

      This was simple, quick and delicious. I happened to have some freshly grated Parmigiano-Reggiano on hand (about 1/3 cup) so I added it to the egg mixture. I topped it off with more grated cheese, cherry tomatoes cut in half and fresh thyme sprigs before baking it. This will replace the similar but not as good Denver Omelette recipe I have been making for years.

  • French-Asian salmon rillettes

    • Zosia on January 06, 2019

      I had about 100g leftover roasted salmon that had been baked with a Thai-inspired glaze and hoped that it would work in this variation of rillettes. It did. It was delicious! I made a half recipe and replaced the butter with extra mayonnaise.

  • Oven-charred tomato-stuffed peppers

    • Zosia on July 04, 2019

      The flavour was very good but the breadcrumbs did too good a job of absorbing the liquid. I served them with bread to sop up the juices and there weren't any! I omitted the lemon slices from the filling and just served wedges on the side.

  • Portuguese-style cod and beans en papillote

    • Zosia on November 05, 2018

      Simple but very flavourful. It was an excellent choice for a busy weeknight as the parcels were assembled well in advance, had a very quick cook time and there was virtually no clean-up. I served this with good crusty bread to sop up the delicious sauce (and steamed broccoli).

  • Shrimp tacos

    • Zosia on November 11, 2018

      This was a hit. The pineapple-peach salsa drew me to this recipe (the other elements seemed fairly standard) and it did not disappoint. It was sweet and tangy and just a little bit hot, though that, along with the heat level of all of the elements, was easily adjusted to taste. I made the fish variation seasoned with Old Bay, and substituted green onions for red in the salsa but otherwise followed the recipes.

  • Cornmeal skillet cake

    • Zosia on March 30, 2019

      This is a variation of the cornmeal buttermilk loaf cake (with or without berries) that bakes in half the time in a skillet (only 28 minutes in a 12" pan). My blueberries were exceptionally sweet so I found this to be too sweet but family enjoyed it - good return for the small amount of effort that went into it.

  • Ginger fried rice

    • Zosia on January 05, 2019

      We really liked this. I followed the recipe as written but added tofu (optional ingredient) roasted in the same ponzu-gochujang mixture that flavoured the rice instead of uncooked. The trick of adding a little water to "unstick" the rice worked well. I'll definitely make this again.

    • stef on November 28, 2018

      This is sort of a dish you make with whatever veggie is in fridge. I used bok choy, red pepper, carrots, onion and garlic and shrimp. No problem finding ponzu at Chinese supermarket. The flavour was really nice and spicy but beware rice stuck to pan and Dorie wrote it probably will. It doesn't take long to come together as long as everything is chopped before hand. A repeat

    • Lepa on December 22, 2018

      My family liked this. I put two tablespoons of ginger in because we like it. I also added tofu. Otherwise, I followed the recipe as written but I will note that it took much longer to char the veggies than the recipe suggests- more like 15 minutes!

    • Frogcake on December 26, 2018

      I used three heaping tablespoons of finely chopped ginger and had no regrets. Also used all chopped Napa cabbage and no bok Choy as I didn’t have any of the latter. Otherwise, I followed the recipe. I used more oil than I care to admit but the veg and crunchy rice bits were divine - just kept scraping it off the fry pan. My family loved this recipe. I should have made more because they were squabbling over the last spoonful.

  • House dressing

    • Zosia on December 13, 2018

      I have few recipes that call for white balsamic vinegar so it's nice to find a good basic one like this that will be made often.

    • stef on December 16, 2018

      A nice mild dressing. I didn't have white wine vinegar so used white vermouth.

    • Lepa on January 25, 2020

      I thought this was good and my son loved it. My husband thought it was too sweet. As others have noted, it is a great way to use up the bottle of white balsamic vinegar I bought years ago and never used up.

    • averythingcooks on May 09, 2019

      Very nice! It is great to find another use for a bottle of white balsamic that has been lingering in the cupboard. I added some chopped shallot from the "optional add-ins" list but we also liked it more after I drizzled in some honey for a touch of sweet. This is now on my ever growing "house dressings" list as a keeper.

  • Cranberry-lemon Eton mess

    • Zosia on November 29, 2018

      Fabulous dessert! It was sweet and tart, creamy and crunchy and not particularly heavy, which is nice at the end of a big meal. I did cheat a little by using homemade cranberry sauce leftover from Thanksgiving and lime curd that I'd made for an upcoming cake. I did make the meringue which, simple though it was, I managed to over bake. It wasn't as pretty but it was still delicious.

  • Subtly spicy, softly hot, slightly sweet beef stew

    • lhkelsey on December 11, 2018

      This is maybe the best thing I have ever made. So delicious!! I added sliced mushrooms in the last 30 minutes of cooking. Amazing!!

    • stef on January 18, 2019

      A delicious meal. I used frozen cranberries waited till they popped and then added the garlic and ginger. No anise star but grounded some seeds. I put the dutch oven in the stove at 300f and meat was nice and tender in 2 hrs. Sauce looked a bit thin so I dissolved 2 tbs of cornstarch in a bit of sauce. Yes it's a bit of a pain taking the meat in and out. Repeat

    • lizbot2000 on October 28, 2018

      A bit of a pain to make, but it was really really good.

    • averythingcooks on December 02, 2019

      So.....this was (as expected) very good but......here is the thing. It was very time consuming (which normally does not put me off a weekend recipe) but I seemed to be removing / straining as much as I was adding. ALSO, I make a beautiful red wine based, slow braised beef stew where the vegetables DON'T get strained away at the end (even after being in the oven for 2 - 3 hours) and in fact are an integral part of the completed product. Yes - there are things that had to come out (cinnamon stick, star anise etc) but cheesecloth or a small muslin bag solves that. But when I was left with just beef and sauce, I decided to add oven roasted carrots with chopped roasted red pepper and some peas. We did like it over egg noodles and it had a lovely, warm flavour (the title does do it justice) BUT we both decided that it is probably not worth making it in place of a traditional beef stew.

  • Slow-cooker brisket with carrots and sweet potatoes

    • ksg518 on December 16, 2019

      This is a very nice brisket. The photo in the book is clearly a styled version; in reality the carrots and sweet potatoes appear much browner in the final product. I liked the addition of the prunes which added a nice sweet note to the final dish. Consider using a cheesecloth bag for the star anise since otherwise it's impossible to find in the final product to remove.

  • Apple custard crisp

    • ksg518 on October 21, 2019

      This tasted fine but the custard had a broken appearance that was a little off-putting. Also it was very strange that the recipe has you make the topping but only uses half of it (we used it all). I'll probably go back to more traditional crisps after this.

  • Hot or cold beet-fennel soup

    • stef on January 31, 2019

      I made this soup in my instant pot. First I pressure cooked 4 large beets for 10 minutes. They were still firm but easy to peel. After that followed the recipe. Did the soup for 25 minutes quick release. I found my soup to be very beet intense,couldn't taste the fennel. A bit bland so I added 4 tbls of white balsamic vinegar. This gave it a bit of sparkle. Probably would be nice cold in summer

  • Lightning-fast tahini pork

    • stef on November 12, 2019

      This is a quick dish to make. You really have to watch not to overcook the pork. We liked the sauce and will make it again.

    • sarahwitt3 on November 14, 2018

      Very acidic, next time I will reduce the lemon to 1/2 and the vinegar to 1 TBL. Reduced the honey by 1 TBL. Quick and easy, will repeat again with the mods on a weeknight. Served with roasted sweet potato/mushroom/pepper medley over a bed of spinach and the flavors were quite complementary.

    • anya_sf on October 08, 2019

      Very tasty and super quick. I cut the pork into smaller chunks and it was still pink in the center, so I'd cook larger chunks longer. Using the full 2 Tbsp honey, the sweetness was nicely balanced by the acid, although I recommend tasting the sauce prior to adding the rest of the lemon juice and adjusting to taste. My family really enjoyed this; three people had no trouble eating all of it. We had it with Swiss chard and freekeh pilaf.

  • Last-of-the-bunch banana bundt

    • Lepa on April 12, 2019

      This is delicious! I used unsweetened coconut flakes and skipped the icing because I don't like overly sweet cakes.

  • Cherry clafoutis

    • Lepa on June 16, 2020

      I didn't care for this at all. It was a bit too sweet and the texture of the custard was like wet, slimy rubber. I used star anise for the spice and brandy for the liquor. Overall, I felt this was a waste of precious cherries and I won't make it again.

  • Salmon brandade

    • lou_weez on May 28, 2019

      A simple enough fish pie with mash potato that had a lovely smoked salmon flavor. I really enjoyed this dish but the kids not so much. Perhaps using sweet potato would add a sweetness that kids might prefer.

    • anya_sf on June 27, 2020

      Easy and not too time-consuming to make. For the herbs, I used lemon thyme and chives. I prepped it a few hours ahead so it needed an extra 10 minutes in the oven. The bread crumbs didn't really brown and I worried the glass pie plate wasn't broiler safe, so I didn't broil them, but that just affected the appearance of the dish. This is kind of like salmon shepherd's pie - great comfort food. My family loved it. Next time I might mix some peas in with the onions. This only served 4 people in our house.

  • Butter-poached corn with egg noodles

    • LMK on September 13, 2019

      Perfect end of summer treat. One modification I made was adding some pickled zucchini ribbons which were very nice in the dish. Delicious, quick and easy dinner.

  • Molasses coffee cake

    • inflytur on February 26, 2020

      A rich, spicy cake. It makes a single layer. Make this the day before as Dorie suggests in her notes. The flavors really develop over time. I would prefer it to be a taller layer. Next time try it in an 8 inch pan.

  • Make-it-easy coleslaw dressing

    • averythingcooks on July 20, 2019

      This is a great coleslaw dressing that I currently have stashed in the fridge. I used celery salt in place of Old Bay (as suggested) but discovered too late that I did not have yogurt so in went low fat sour cream - seemed to work taste-wise. I did add the recommended hot sauce as I felt it was maybe a bit too sweet. Lastly, my "own" touch that I always do with coleslaw dressing (& sadly can't remember where I first read it) was to add in a tbsp or so of finely minced red onion.

  • Moroccan-spiced chickpea and noodle soup

    • averythingcooks on March 18, 2020

      This was a lovely, filling, warmly flavoured one pot dinner! Yesterday, I purchased a great loaf of potato scallion bread from a local bakery and I wanted a warm bowl to serve with it. I made the meatballs with a mix of 1/2 gr beef & 1/2 hot Italian sausage. I did lose my nerve a bit at the amounts of ginger & cinnamon so I cut back a bit on both and we loved the results :)

    • anya_sf on February 22, 2020

      I used the ground beef, and would definitely do so again, although my son thought lamb might be better, so I might try that. I was afraid 3.5 Tbsp ginger would be too much and added 2.5 Tbsp, which seemed fine, but I'll try the full amount next time. In the interest of time, I added the chickpeas after the lentils had simmered 30 minutes, since red lentils don't need that long to cook. At the end, I stirred in some baby spinach. Don't skip the lemon, as it transforms the flavor. The soup was hearty and super delicious.

  • Butter-glazed turnips

    • anya_sf on March 28, 2020

      I used half baby turnips (unpeeled and halved) and half carrots, cut in similar-sized chunks. The turnips took closer to 12 minutes to cook, but the carrots took even longer (next time cut them smaller), so the turnips ended up quite soft, but we didn't mind. The slightly sweet butter glaze was really nice on the vegetables.

  • Potato tourte

    • anya_sf on April 04, 2020

      Russet potatoes worked here. For the herbs, I used parsley, rosemary, and oregano; any would be good, and I would even use more than 1/2 cup. My puff pastry sheets were square and I wasn't able to roll out the bottom crust large enough to have overhang on all sides, but trimmed some of the extra and stuck it to the short sides, which kind of worked, but I did get some leakage during baking. Luckily I'd lined the sheet pan or the mess would have been worse. I had to run an errand so the tourte initially got overly brown, but I covered it with foil after adding the cream (which was no problem using a funnel) and at least it didn't get browner. The tourte was decadent and delicious. I should have seasoned more generously with salt though. My husband called it the best vegetarian dish ever.

    • Kinhawaii on March 28, 2019

      Enjoyed this a lot. Easy but time consuming to put together & bake. Reheated the next day well.

  • Mostly rhubarb tart

    • anya_sf on April 19, 2020

      Dorie didn't say how much rhubarb syrup to expect and I think this makes a difference. My rhubarb (previously frozen) yielded quite a bit. A 9.5" tart pan probably works best here, as the ingredients didn't quite fit in my 9" pan - I didn't use all the custard (perhaps due to too much syrup) and the rhubarb and strawberries were mounded in the pan. After 1 hr 20 minutes in the oven, the custard was barely set in the middle and some filling had leaked over the sides (thank goodness for the parchment paper). Still, the tart was quite delicious.

  • Sweet tart dough

    • anya_sf on April 19, 2020

      The dough was easy to make using the food processor and pat-in-the-pan method mentioned in the sidebar. Instructions to partially bake the crust were spot on. The baked crust was nice and tender.

  • Pâte brisée

    • anya_sf on March 28, 2020

      I had to add extra water for the dough to hold together when pinched. Rolling the dough between sheets of parchment was difficult and resulted in uneven pastry because the dough stuck to the parchment. Once made, the pastry was great, but I wouldn't use the rolling method again.

  • Clam chowder my way

    • anya_sf on January 20, 2020

      We loved this Asian-inspired version of clam chowder. My cans of clams were heavy on broth, rather than clams, so I supplemented with a bit of chopped smoked salmon. The lemongrass and herbs really brightened the flavor so the chowder - while pleasantly rich from the coconut milk - was not heavy. Maybe because there weren't so many clams, this recipe only served 3 for dinner.

  • Fall and winter vegetable chowder

    • anya_sf on April 20, 2020

      I used this recipe as a template, which I believe is the intention - used bacon, omitted the leek, increased the potatoes slightly (mix of russet and red), added a small diced butternut squash, stirred in chopped parsley and green onion at the end. To thicken the soup, I mashed some of the potato and stirred in heavy cream, then seasoned generously with salt and pepper. My family loved it. No way does this serve 6 people though - even with the extra squash, 3 of us nearly finished it all for dinner.

  • Lemon-fennel chicken in a pot

    • anya_sf on March 31, 2020

      I cooked 2 fennel bulbs and added 3 large carrots as well, and am glad I did because the vegetables were absolutely delicious. I didn't have fresh thyme, so I sprinkled dried thyme over everything. Dorie didn't say to salt the outside of the chicken, just the inside, but I did, and thought the seasoning was just right. The flavors were fantastic. I will definitely make this again.

  • Beef carbonnade chockful of vegetables

    • anya_sf on December 31, 2019

      I used 4 chuck blade steaks (2.5 lbs total) which I browned without flour or further cutting (tips from J. Kenji Lopez-Alt), then quartered the steaks after browning. The flour was added after caramelizing the onions. Four slices of bacon were enough for me. The onions broke down almost completely during cooking, but that didn't matter. The stew cooked for 2 hours in the oven, then chilled overnight. I added diced potatoes, carrots, and butternut squash when the stew was reheated the next day, cut in smaller pieces so they cooked in 20 minutes or so. The stew was very flavorful - beefy, tangy, and slightly sweet. We enjoyed it over egg noodles.

  • Mediterranean shepherd's pie

    • anya_sf on March 28, 2020

      I used 1 lb ground lamb, no sausage, a little extra squash, and a small bunch of chopped lacinato kale, added during the last 5 minutes of cooking the filling. We loved it.

    • Lsblackburn1 on January 05, 2019

      I was intrigued by all the interesting spices and veg in this, but the results were just kind of “meh” for me. I have shepherds pie recipes that I like better, I’m afraid.

  • Rolled, studded, and herbed boneless leg of lamb

    • anya_sf on April 13, 2020

      My butcher only had a 2 lb lamb top round, which he said was from the leg, so I thought it might work here, but was probably the wrong cut for this recipe. It was one piece (not rolled) and ended up kind of dry and tough, even though I checked the temperature. Although the lamb rested, all the juices drained out after it was cut. The flavor was very good though. Since the jus was thin, we put it in ramekins for dipping bites of lamb. I'd try this again with the right cut of meat.

  • Chicken-chili tamale pie

    • anya_sf on October 13, 2019

      I added a diced zucchini to the chili and used 1 lb cooked chicken. I prepared the chili in a Dutch oven and put the batter right on top. The chili was fairly spicy (although it ended up less so after baking with the topping), so I omitted the chipotle chile powder from the topping. My family loved it. I really liked the bell pepper and cilantro in the cornbread and would try adding cheese next time.

    • purrviciouz on March 27, 2019

      We really enjoyed this. The honey and chipotle flavors were a new flavor combination in chili for me...so good. I'd never had tamale pie before and thought it was a really fun dish and kids will love it. I added pepper jack cheese to the cornbread and cooked the chili in a large cast iron pan then put the batter directly on top of it.

  • Roast chicken with pan-sauce vinaigrette

    • anya_sf on March 01, 2020

      I cooked 4 carrots, which I served on the side at the end; they were very soft but super flavorful. I'm not sure why some pan drippings are discarded (unless there is too much fat I guess), then the pot deglazed with so much water; I think the resulting vinaigrette was less flavorful that it could have been. It was fairly sharp from the mustard and vinegar, and extra pan drippings would have rounded out the flavor better. The flaky salt was definitely needed at the end. We doubled the salad (there was plenty of vinaigrette). This made a nice, easy meal with bread.

  • Triple-layer parsnip and cranberry cake

    • LouiseQuasiChef on December 25, 2018

      I baked this with walnuts, and added nutmeg and ground ginger. Substituted 1/2 c whole milk buttermilk for 1/2 c oil because I had it on hand and added 1/4 t additional baking soda because of the buttermilk sub (to make less acidic). Looks great!

  • Cornmeal-buttermilk loaf cake without berries

    • Kinhawaii on March 14, 2019

      Recipe made a fairly moist, sweet cornbread. I divided it into 3 smaller loaf pans (about 2.5 x 5 in bottoms) & took about 30 minutes to bake.

  • White wine-poached pears

    • Lsblackburn1 on April 22, 2019

      The recipe asks for firm pears, but I think mine were too green (I guess that’s what happens when it’s off-season). The flavors were nice but I wanted the pears to be softer.

  • Stuffed cabbage

    • Dewnie on December 22, 2018

      Delicious!.....will definitely repeat...followed recipe as written.

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Reviews about this book

  • Food52

    The recipes here make everyday cooking relaxing and pleasurable, not to mention surprising and fun. This is the kind of comfort food that I want to cook and eat now—and all the time.

    Full review
  • What's Gaby Cooking by Gaby Dalkin

    Dorie has long been a go-to for me in the kitchen when it comes to baking. Her recipes are SPOT on and now we get a peek into the everyday recipes she makes!

    Full review
  • Two Peas and Their Pod

    Her latest cookbook is filled with approachable recipes that are perfect for any night of the week! And don’t worry, there is a dessert chapter too:)

    Full review
  • Kitchn

    ...she invites us into her kitchen to share what she's been cooking. The meals feel familiar and approachable and like feasible options for weekly meal planning.

    Full review
  • Eat Your Books by Jenny Hartin

    Dorie Greenspan's latest shares 175 recipes that are her favorites and will undoubtedly become ours as well.

    Full review
  • Kitchn

    She's known for spicing up tired classics by mixing in surprise ingredients to make them feel a lot more special and make the expected unexpected.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0544826981
  • ISBN 13 9780544826984
  • Linked ISBNs
  • Published Oct 23 2018
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Company
  • Imprint Rux Martin/Houghton Mifflin Harcourt

Publishers Text

To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan’s food is powerfully cookable—her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop.

What makes a “Dorie recipe”?

Each one has a small surprise that makes it special. Mustard and walnuts in the cheese puffs. Cherry tomatoes stuffed into red bell peppers and oven-charred. Cannellini beans in cod en papillote. The dishes are practical, made with common ingredients from the supermarket, farmers’ market, or pantry, like Sweet Chili Chicken Thighs, which is both weeknight simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie’s infectious love of cooking and her trademark hand-holding directions.


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