Everyday Dorie: The Way I Cook - Hardcover

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"Greenspan (Around My French Table), five-time James Beard Award winner, shares her favorite day-to-day recipes in this standout cookbook. . . Easy, delicious weeknight meals. . . Exceptional desserts. . . Whether readers are just discovering Greenspan or are part of her fan base, they will be thrilled with this."
--Publishers Weekly, STARRED review

Like cookbooks labeled "simple," the descriptor "everyday" means something different to every cook. For Greenspan, it involves a lot of really good fresh produce, herbs and citrus, and an element of surprise. Roasted squash hummus gets acidity and fruitiness from pomegranate molasses; turkey meatball soup gets a hit of heat from freshly grated ginger; and pear upside down cake is spiked with Chinese five spice instead of the usual cinnamon and nutmeg. Other standouts include oven charred peppers stuffed with cherry tomatoes, a lettuce soup with scallops, and a show-stopping triple layer parsnip cake with cranberries.
One thing you'll find in Everyday Dorie that isn't always in other cookbooks: explanations of what to look for: the sights, sounds, and smells of a dish in process, and clues for when it's done. It's a wonderful way to learn to cook anything, from a fried egg to a 10-layer torte, and a hallmark of Greenspan's style.
--Eater

If you've ever wanted to stop by Dorie Greenspan's house for dinner, this book is a nice consolation prize. This is "elbows-on-the-table" food, Greenspan says in the introduction. Dishes like oven-charred tomato-stuffed peppers, a caramelized onion galette with parm cream, fresh-off-the-cob corn chowder, and braised lamb shanks with tomatoes and olives. "These days I have only one rule," Greenspan explains. "There must be dessert! Please follow it." With recipes for boozy jumbled fruit croustade and triple-layer parsnip and cranberry cake, that won't be hard.
--Food & Wine

"Dorie Greenspan, a guru in many different fields, is now turning to everyday cooking, bringing with her original ideas and lots of culinary know-how. In Everyday Dorie, a clam chowder can be made with Thai aromatics; bread pudding turns to a savory celebration; and cheesy gougères are lifted with a mustardy kick. Dorie isn't a prisoner to tradition, and she gives you the liberty to vary, adapt and eat deliciously."

--Yotam Ottolenghi, author and coauthor, Plenty, Ottolenghi, Jerusalem, Sweet and Ottolenghi Simple

"Dorie's stuff works. It's practical. It's compelling. In Everyday Dorie she effortlessly represents how we cook today--a culinary mashup that promises a bigger helping of fun and adventure in the kitchen."
--Christopher Kimball, founder, Milk Street

"If what you'd like more than anything else is to be invited over to Dorie's house, have her pour you a glass of wine and cook you something simple and comforting but irresistible, then this book is for you. Packed with elegant, yet accessible recipes, Everyday Dorie gives us a glimpse into the kitchen of one of our most beloved food writers and answers the eternal question of what to cook."
--Samin Nosrat, author, Salt, Fat, Acid, Heat

"From soup to nuts and ending with fabulous desserts (of course . . . it's Dorie!) Everyday Dorie will make you feel like you've got a seat at her table, or better yet -- in her kitchen. Dorie's collection of "everyday" recipes will make every day extra-delicious."
--David Lebovitz, author, The Perfect Scoop, My Paris Kitchen and L'Appart

"Dorie Greenspan is a pro, entrusted with the recipes of the greatest pastry chefs in France, and she's also a home cook whose own recipes are marvels of flavor and simplicity. I want to eat everything she wants to cook."
--Francis Lam, host, The Splendid Table

"Dorie Greenspan's joyfulness has always been infectious. In Everyday Dorie she gives us more than recipes--she offers us a reminder that cooking and baking at home every day is an opportunity to bring people together with ease and happiness."
--Julia Turshen, author, Now & Again, Feed the Resistance and Small Victories

"I adore Dorie's approach to all of life's simple pleasures, savory and sweet. Her magical transformation of the most basic ingredients is always inspiring. Nibbles! Salads! Big, Bold Mains! Each time I tie on my apron at home, I channel my inner Dorie. Her approachable spirit should be part of everyone's every day."
--Christina Tosi, author, Momofuku Milk Bar and Milk Bar Life

More meandering than her previous titles, Greenspan's latest collects the casual foods she makes for family and friends. American and French dishes abound (Greenspan splits her time among New York, Connecticut, and Paris), complemented by international additions not found in Around my French Table. Stunners include candied cocktail almonds, spring avocado and berry salad, Luang Prabang chicken-chili sandwich, and drop-biscuit peach cobbler. The recipes are generally simple and foolproof; the kind most cooks feel confident making for guests without any advance practice. VERDICT: Greenspan's huge popularity and cult following will assure high demand. Though this title is potentially of less interest to Greenspan's baker fans, it will excite devotees of Ina Garten, Deb Perelman, and David Lebovitz.
--Library Journal, STARRED review

Nominated for the 2019 James Beard General Cookbook Award

To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan’s food is powerfully cookable—her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop.

What makes a “Dorie recipe”?

Each one has a small surprise that makes it special. Mustard and walnuts in the cheese puffs. Cherry tomatoes stuffed into red bell peppers and oven-charred. Cannellini beans in cod en papillote. The dishes are practical, made with common ingredients from the supermarket, farmers’ market, or pantry, like Sweet Chili Chicken Thighs, which is both weeknight simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie’s infectious love of cooking and her trademark hand-holding directions.