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My Bit Part as an Extra in 'Julie and Julia'
Terrific story! Terrific storytelling!
Baking With Dorie: Creamy Cream Cheese Cheesecake For Passover—Or Not
Hi all -- Hope you've been cheesecaking. I know, RYNGSDL, you won't be doing cheesecake until you get the bacon-infused bourbon with maple syrup down...
Jooree, I know exactly what you're saying -- those Kiri squares are teensy. Kiri seems to be the substitute that's always given for American cream cheese in France. That, or neufchatel, which I've never tried. I've seen Kraft Philadelphia Brand Cream Cheese in some of the French markets, but it's soooooooooooooo expensive. I wish I had another alternative for you, but I really can't think of one. "Desolee."
Baking with Dorie: Lemon-Lemon Lemon Cream
It's funny that this is also the Tuesdays with Dorie recipe -- I sent it in for this column before I knew what next week's TWD recipe would be. Another case of great minds thinking in the same delicious direction :)
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About Dorie Greenspan
Website: http://www.doriegreenspan.com
Location: New York, Connecticut and Paris
About: I'm a cookbook author (my latest book is Baking From My Home to Yours), a food writer (I'm a special correspondent for Bon Appetit) and the baking columnist for Serious Eats (Baking with Dorie).
Favorite foods: Does chocolate count as food?
Last bite on earth: I've never been able to answer this question.
They must have been spectacular. They looked so delicious when they came out of their braise -- they could only have been delicious-er after their breading and roasting. Great post!