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Everyday Dorie by Dorie Greenspan

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  • Bluefish (or swordfish) with preserved lemons

    • bwehner on May 30, 2013

      This was good. But, if I had fresh lemons I'd choose Dorie's "Mediterranean Swordfish with Frilly Herb Salad" --from Around My French Table. That one is phenomenal!

  • Gougères

    • RosieB on October 22, 2016

      I made these exactly to the recipe but they did not puff up properly. Lovely flavour but dissappointing.

  • Mustard batons

    • fprincess on January 14, 2013

      I made Dorie Greenspan's mustard allumettes with leftover puff pastry dough. Rolled a long rectangle that I brushed with Dijon mustard. Folded in half, egg glazed, sprinkled with black and white sesame seeds (+ one version with poppy seeds). Baked for ~ 10 minutes at 400F. Delicious with a cocktail. Photo here: http://forums.egullet.org/topic/3019-appetizershors-doeuvres-ideas/page__st__480__p__1905463#entry1905463

  • Banh Mi–style chicken sandwiches

    • Delys77 on July 07, 2012

      Delicious! Sweet and spicey with a distinct flavour from the mixed herbs and salad. I would maybe add a bit more mayo and sauce as it is very slightly dry.

  • Tuna and white bean "Waldorf" salad

    • Cheri on December 24, 2011

      You actually have to click through to another website to view this recipe. Kind of confusing....

    • veggie va on January 12, 2014

      And currently (Jan 2014) that link doesn't work.

  • Spiced cranberry bundt cake

    • aeader on May 27, 2012

      Made this for Christmas dinner and everyone loved it. I skipped the glaze and served with whipped cream. I felt that it came out just a little dry and would decrease the baking time by a few minutes.

  • Daniel Boulud's chestnut, celery root and apple soup

    • adrienneyoung on January 02, 2012

      I was not as impressed with this soup as I was with Dorie's celery-celery soup. Not a keeper, although it looks like one on paper.

  • Grandmother's creamy chocolate cake

    • fprincess on October 17, 2016

      Recipe: http://www.seriouseats.com/recipes/2007/10/baking-with-dorie-grandmothers-creamy-chocola.html

  • Ricotta-berry muffins

    • jzanger on November 27, 2011

      Made these today, with the addition of big chunks of pear (instead of blueberries), the use of lemon instead of limes (1 1/2) for zesting, and an additional 1/3 cup of milk because there was NO way it would come together without that extra moisture. After those adjustments, they are fantastic.

    • Zosia on May 03, 2016

      A delicious way to use up a small amount of ricotta. The "batter" was more of a scone dough and baked up that way as well. They were firm but moist and the flavour was very nice. I'm tempted next time to scoop them directly onto a baking sheet and call them scones.

  • Brussels sprouts with bacon, maple syrup and mustard

    • sldoug on December 12, 2015

      Made this for Thanksgiving 2015. The idea of steaming the sprouts first is really helpful for Thanksgiving, even if they do smell vile while steaming. This is a tasty recipe that I enjoyed, even if no one else is much of a fan of Brussels sprouts.

  • Salted chocolate-caramel bars

    • JFAdams on May 21, 2017

      These are fantastic! I used one cup of pecans.

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