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Everyday Dorie: The Way I Cook by Dorie Greenspan

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Notes about this book

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Notes about Recipes in this book

  • 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

  • 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.

  • 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.

  • 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.

    • 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.

  • Mushroom-bacon galette

    • 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.

    • 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.

    • 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.

  • 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!

    • 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.

  • 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.

  • 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.

  • 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.

  • Chicken and chopped salad Milanese style

    • 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.

  • Ponzu chicken

    • 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....

  • Sweet chile chicken thighs

    • Dewnie on December 27, 2018

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

    • Jenny on November 04, 2018

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

    • 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.

    • 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.

    • 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.

  • Sweet chile 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.

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

    • 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.

    • 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.

    • 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.

    • jackiecat on January 01, 2019

      online recipe https://www.wpr.org/recipe-sheet-pan-supper-balsamic-chicken-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.

    • 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!

  • 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.

  • 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.

  • 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.

    • 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.

  • Grilled dry-rubbed rib-eye steaks

    • 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.

    • 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.

  • Beef and beer stew

    • 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.

    • 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!

    • 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.

  • 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!!

    • lizbot2000 on October 28, 2018

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

  • Stuffed cabbage

    • Dewnie on December 22, 2018

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

  • Meatballs and spaghetti

    • 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.

    • 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.

  • Mediterranean shepherd's pie

    • 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.

  • Lightning-fast tahini pork

    • 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.

  • Bourbon-roasted pork loin

    • stef on December 02, 2018

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

    • 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.

    • 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.

  • Salmon burgers

    • Zosia on October 26, 2018

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

  • Miso-glazed salmon

    • vickster on November 14, 2018

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

  • 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.

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

    • 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?

  • Maple-syrup-and-mustard Brussels sprouts

    • 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.

    • 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.

    • 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.

    • 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.

  • 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.

  • 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.

  • Chocolate-covered chai-tea bars

    • 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.

  • Blueberry-buttermilk bundt cake

    • 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.

  • 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!

  • 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.

  • 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).

  • House dressing

    • vickster on November 14, 2018

      This could be my every day dressing. I like the two vinegars, and the ratio of oil to vinegar.

    • 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.

  • 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.

  • Galette dough

    • 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.

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Reviews about this book

  • 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
  • The 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
  • The 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

  • Ricotta spoonable

    • The Kitchn

      The resulting mixture is part dip, part condiment. You can serve it with crackers or crostini for a snack or appetizer, but my favorite way to use it is as a condiment.

      Full review
  • 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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