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Everyday Dorie: The Way I Cook Hardcover – Illustrated, 1 April 2020
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- Publisher : Houghton Mifflin Harcourt; Illustrated edition (1 April 2020)
- Language : English
- Hardcover : 368 pages
- ISBN-10 : 0544826981
- ISBN-13 : 978-0544826984
- Dimensions : 21.59 x 2.89 x 24.77 cm
- Best Sellers Rank: 122,988 in Books (See Top 100 in Books)
- Customer Reviews:
Eater Best Cookbooks of Fall 2018
Food & Wine Best Cookbooks Coming Out This Fall
Saveur Cookbook Club Pick
TheKitchn Best New Fall Cookbooks
Grub Street Best New Fall Cookbooks
Daily Beast Fall Cookbook Picks
PureWow Nine Cookbooks that Will Be Huge This Fall "Greenspan (Around My French Table), five-time James Beard Award winner, shares her favorite day-to-day recipes in this standout cookbook. . . Easy, delicious weeknight meals. . . Exceptional desserts. . . Whether readers are just discovering Greenspan or are part of her fan base, they will be thrilled with this."
--Publishers Weekly, STARRED review Like cookbooks labeled "simple," the descriptor "everyday" means something different to every cook. For Greenspan, it involves a lot of really good fresh produce, herbs and citrus, and an element of surprise. Roasted squash hummus gets acidity and fruitiness from pomegranate molasses; turkey meatball soup gets a hit of heat from freshly grated ginger; and pear upside down cake is spiked with Chinese five spice instead of the usual cinnamon and nutmeg. Other standouts include oven charred peppers stuffed with cherry tomatoes, a lettuce soup with scallops, and a show-stopping triple layer parsnip cake with cranberries.
One thing you'll find in Everyday Dorie that isn't always in other cookbooks: explanations of what to look for: the sights, sounds, and smells of a dish in process, and clues for when it's done. It's a wonderful way to learn to cook anything, from a fried egg to a 10-layer torte, and a hallmark of Greenspan's style.
If you've ever wanted to stop by Dorie Greenspan's house for dinner, this book is a nice consolation prize. This is "elbows-on-the-table" food, Greenspan says in the introduction. Dishes like oven-charred tomato-stuffed peppers, a caramelized onion galette with parm cream, fresh-off-the-cob corn chowder, and braised lamb shanks with tomatoes and olives. "These days I have only one rule," Greenspan explains. "There must be dessert! Please follow it." With recipes for boozy jumbled fruit croustade and triple-layer parsnip and cranberry cake, that won't be hard.
--Food & Wine
--Christopher Kimball, founder, Milk Street
"If what you'd like more than anything else is to be invited over to Dorie's house, have her pour you a glass of wine and cook you something simple and comforting but irresistible, then this book is for you. Packed with elegant, yet accessible recipes, Everyday Dorie gives us a glimpse into the kitchen of one of our most beloved food writers and answers the eternal question of what to cook."
--Samin Nosrat, author, Salt, Fat, Acid, Heat
"From soup to nuts and ending with fabulous desserts (of course . . . it's Dorie!) Everyday Dorie will make you feel like you've got a seat at her table, or better yet -- in her kitchen. Dorie's collection of "everyday" recipes will make every day extra-delicious."
--David Lebovitz, author, The Perfect Scoop, My Paris Kitchen and L'Appart
"Dorie Greenspan is a pro, entrusted with the recipes of the greatest pastry chefs in France, and she's also a home cook whose own recipes are marvels of flavor and simplicity. I want to eat everything she wants to cook."
--Francis Lam, host, The Splendid Table
"Dorie Greenspan's joyfulness has always been infectious. In Everyday Dorie she gives us more than recipes--she offers us a reminder that cooking and baking at home every day is an opportunity to bring people together with ease and happiness."
--Julia Turshen, author, Now & Again, Feed the Resistance and Small Victories
"I adore Dorie's approach to all of life's simple pleasures, savory and sweet. Her magical transformation of the most basic ingredients is always inspiring. Nibbles! Salads! Big, Bold Mains! Each time I tie on my apron at home, I channel my inner Dorie. Her approachable spirit should be part of everyone's every day."
--Christina Tosi, author, Momofuku Milk Bar and Milk Bar Life
--Library Journal, STARRED review
About the Author
From the Publisher
Ricotta Spoonable from Everyday Dorie
Makes about 2 cups
Take a peek in my fridge, and you’ll find the usual staples—milk, butter, eggs, yogurt, and my favorite plus-one: 'ricotta spoonable.' I started making it years ago and I’ve probably never made it the same way twice. It’s a mix of ricotta, lots of chopped herbs, freshly grated lemon zest, olive oil and plenty of salt and pepper. It’s simple but special.
I prepare this year-round, changing the herbs according to what I have at hand, but I make it most often in summer, when I’m apt to fill the table with small plates of good stuff, things that don’t need to be eaten in any order and that lend themselves to mixing and matching. Put the spoonable into the mix, and it will match with beet salad, frittata, onion galette, charred peppers and so many other dishes.
A word on the ricotta
If there’s liquid in the container, it’s best to drain the cheese. Line a strainer with a double thickness of damp cheesecloth, place it over a bowl, spoon in the ricotta, pull the cheesecloth around the cheese
and weight it with a plate. Put it in the refrigerator and let it drain for at least 30 minutes, or up to 1 day.
Put the ricotta in a medium bowl. Finely grate the zest of the lemon over it, then halve and squeeze the lemon and blend in the juice. Stir in the shallots, scallions, olive oil, salt and a healthy pinch of pepper. Taste for salt and pepper, then stir in the herbs.
Cover and chill for 1 hour before serving.
Choices: A dollop of this on a cracker or sliced baguette makes a good appetizer; more of it on dark bread with roasted tomatoes or sliced cucumbers makes a tartine; and a lot of it stirred into pasta makes a dinner.
Storing: This is best the day it is made, but you can keep it for up to 2 days tightly covered in the refrigerator. Stir before using.
- 2 cups (492 grams) whole-milk ricotta, drained if there’s liquid (see headnote)
- 1 large lemon, or more to taste
- 3 tablespoons minced shallots, rinsed and patted dry
- 2 scallions, white and light green parts only, thinly sliced
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- About ½ teaspoon fleur de sel or ¼ teaspoon ne sea salt
- Freshly ground pepper
- ⅓ cup (13 g) minced mixed fresh herbs, like dill, parsley, tarragon, thyme, cilantro and/or basil