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Entries tagged with 'Baking with Dorie'

Baking With Dorie: TV Snacks, French-Style

Serious Eats Dorie Greenspan 3 comments

Illustration by Florine Asch It's not just potato-chip makers that understand that if you offer us something salty we won't be able to eat just one—French pastry chefs know that trick too. And Arnaud Larher, whose pastry shop is in... More

Baking With Dorie: Creamy Cream Cheese Cheesecake For Passover--Or Not

Serious Eats Dorie Greenspan 16 comments

Photograph by Alan Richardson Here's my go-to cheesecake recipe, a classic that can be varied in almost limitless ways. (I've got 11 variations in my book, Baking: From My Home to Yours, and the only reason I stopped there was... More

Baking with Dorie: Lemon-Lemon Lemon Cream

Serious Eats Dorie Greenspan 17 comments

While I have been known to exaggerate now and then, I've never gone overboard in my praise for this lemon cream (think curd); I just call it extraordinary and rest assured that I haven't gone overboard. The recipe comes from... More

Baking with Dorie: Little Bread Puddings

Serious Eats Dorie Greenspan Post a comment

©iStockphoto.com/shatteredlens I must be in a mini-mood—I just looked over my posts from the past couple of weeks and saw that everything was baby-sized. And here's another "small enough to hold in the palm of your hand" recipe. This one... More

Baking With Dorie: Corniest Corn Muffins

Serious Eats Dorie Greenspan 14 comments

Photograph by Alan Richardson I’m still in Paris (yay!) and while I saw brilliant yellow forsythia when I was at the Sunday market, and while there are a few cherry blossoms out in the gardens that get full sun, it’s... More

Banana Cake Big and Small

Serious Eats Dorie Greenspan 11 comments

By the time you read this, I'll be in Paris, where I hope I will have not have discovered that I left half of what I needed in New York. If so, it won't be the first time. For as... More

Gingerbread Baby Cakes: Because Winter Isn't Over

Serious Eats Dorie Greenspan 11 comments

I don't know where you are, but I'm in Connecticut looking out at a bunch of snow. These cakes are great with whipped cream and candied lemon zest and just as good with ice cream—particularly coffee ice cream. A couple of bites could give us northerners the patience we'll need to wait for spring. More

Creamy Lemon and Raspberry Tart

Serious Eats Dorie Greenspan 9 comments

I've got a bunch of lemon desserts that I turn to this time of year, but one of my favorites is a lemon tart I learned to make when I was working with Daniel Boulud on Cafe Boulud Cookbook. It's an elegant tart with a filling made with whole lemons—zest, juice and pulp—so that it's tart, tart, tart, as in really puckery. More

Baking with Dorie: Gourmandise

Serious Eats Dorie Greenspan 7 comments

It's not easy to translate gourmandise from the French. Strictly speaking, I guess it would be a delicacy or a treat, but the word, when applied to food, can also mean greedy. It's a great word—I mean, how many of us haven't been greedy for the treats we love—and it's a great name for this dessert from Pierre Herme. More

Baking with Dorie: Chocolate-Dipped Linzer Hearts

Serious Eats Dorie Greenspan 8 comments

If you haven't already whipped up something wonderful for the sweetheart(s) in your life, here's a recipe for a cookie that makes any day sweeter. It's a linzer cookie—made with flour and ground nuts and spiced with cinnamon and cloves—cut out with a cute little heart-shaped cutter and dipped in melted chocolate. More

Baking with Dorie: Chocolate-Amaretti Heartbreakers

Serious Eats Dorie Greenspan 2 comments

I know it’s a little early for Valentine’s Day, but for those of you who plan ahead and test ahead, you might want to give these little heart-shaped waffles a pre-fete run. More

Baking with Dorie: A Seriously Chocolaty Cake

Serious Eats Dorie Greenspan 29 comments

The official name of the cake is Boca Negra, or black mouth, and the name aptly describes what your mouth will look like after one bite. I can't think of another cake that's this chocolaty or this easy to make. More

Baking with Dorie: Daniel Boulud's Coffee-Cardamom Pots de Crème

Serious Eats Dorie Greenspan 13 comments

I always think of pots de crème, or little pots of crème, as the French answer to our puddings. Really a baked custard, the crème can be created in just about any flavor combo. That uber-chef Daniel Boulud created them to be coffee-cardamom was a nod to the way coffee is often drunk in the Middle East: through a cardamom pod held between one's teeth. More

EVO and Yogurt Loaf Cake

Serious Eats Dorie Greenspan 13 comments

This week's recipe is an olive-oil and lime variation on the cake I usually make with flavorless vegetable oil and lemon. It's great both ways, but I think the evo (extra-virgin olive oil) rendition has a richer flavor. More

Baking with Dorie: Pierre Hermé’s Fruit and Spice Loaf Cake

Serious Eats Dorie Greenspan 6 comments

I’m in Paris now where the sweet you see in every pastry shop and bakery this time of year is pain d’épices. Sometimes translated as spice bread or likened to gingerbread, I think pain d’épices comes closer to honey cake... More

Baking with Dorie: A Spicy Cake for Christmas

Serious Eats Dorie Greenspan 13 comments

I don't know how it got to be just five days before Christmas (and therefore almost the end of 2007—yikes!), but here we are. The stockings are already hung by the chimney with care and the carolers will be at... More

Baking With Dorie: Pumpkin-Pie Pancakes

Serious Eats Dorie Greenspan Post a comment

Every Thursday, Dorie Greenspan stops by with a delicious baking recipe. Here's one you can print out for tomorrow morning's breakfast. Tonight, after you've washed the platters and dried the endless glasses, you may have had your fill of stuffing... More

Baking With Dorie: Sour Cream Pumpkin Pie

Serious Eats Dorie Greenspan 4 comments

On Thursdays, Dorie Greenspan drops by with a delicious baking recipe for you to try. Preheat those ovens, people! —Ed. As every baker knows, Thanksgiving is really about the pie. The turkeys may get the covers of the all the... More

Baking With Dorie: Cookies for Julia

Serious Eats Dorie Greenspan 4 comments

The cookies use one pound—yes, a full pound—of chocolate. You can use all bittersweet (which is almost always my choice) or make a mix, say a half-pound of bitter or semi-sweet, a quarter pound of milk, and a quarter pound of white. Just use great chocolate—it makes a world of difference. More

Baking with Dorie: Slippery-Slidey Cinnamon-Espresso Cup Custard

Serious Eats Dorie Greenspan 2 comments

Just saying Slippery-Slidey Cinnamon-Espresso Cup Custard is enough to twist your tongue, but eating it—now that's another matter. One spoonful and your tongue will be even and your mood will be pretty smooth, too. Cup custards are just inherently paradoxical—they're... More

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