Dinner with dorie
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.