'BakingwithDorie' on Serious Eats

Creamy Lemon and Raspberry Tart

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

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: Cookies for Julia

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

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