Din­ner with dorie

Better Homes & Gardens - - Food -

We love ev­ery­thing she bakes. But Dorie Greenspan’s week­night cook­ing is

equally de­li­cious, as these recipes from her new book prove. Life’s short, eat dessert first might seem to be Dorie Greenspan’s motto. Af­ter all, she has made her name in sweets, pub­lish­ing many books on bak­ing and con­tribut­ing more than 100 cookie and dessert recipes to BH&G®. But in her new cook­book, Ev­ery­day Dorie: The Way

I Cook, she shows off her din­ner-mak­ing skills, too. While she calls her­self “an ex­ceed­ingly prac­ti­cal cook,” her cook­book is as in­ven­tive as it is use­ful, bring­ing to­gether su­per­mar­ket in­gre­di­ents in un­ex­pected ways. For ex­am­ple, she adds chopped wal­nuts to meat­balls for a bit of crunch and roasts car­rots in spices that make them taste as though they’ve been smoked. “I look to get the most fla­vor out of ev­ery in­gre­di­ent.”

“Nat­u­ral is best. Es­pe­cially with fruit desserts. That’s why I poach my fa­vorite pears in Chardon­nay in­stead of red wine,” Dorie says. “The white wine adds acid­ity, which is al­ways wel­come with pears, and doesn’t mask the shape, color, or fla­vor of the fruit.”DORIE LEAVESON THEPEEL AROUNDTHE STEMFOR A RUSTICLOOK.

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