There are so many reasons to cook and bake. Yes, good food is certainly one of them, but so is the sense of satisfaction you get when you make something with your own hands, when you know that you can… — Dorie Greenspan Copy Share Image
Real French people don't bake! At least they don't bake anything complicated, finicky, tricky or unreliable. — Dorie Greenspan Copy Share Image
I use color as my chief guide. But I always squeeze an avocado - you want the fruit to feel close to the skin.… — Dorie Greenspan Copy Share Image
Meyer lemons are a splurge, but they're so wonderful. You could make a Meyer lemon curd or a jam. You could make a salad… — Dorie Greenspan Copy Share Image
There are so many reasons to cook and bake. Yes, good food is certainly one of them, but so is the sense of satisfaction… — Dorie Greenspan Copy Share Image
Sometimes I think there are devils at work in the kitchen - recipes that are always perfect sometimes come out less than perfect and… — Dorie Greenspan Copy Share Image
The food world is more crowded these days, but I think that there are more opportunities. — Dorie Greenspan Copy Share Image
Real French people don't bake! At least they don't bake anything complicated, finicky, tricky or unreliable. — Dorie Greenspan Copy Share Image
I often say that eggs and sugar should be beaten until they thicken and pale and sometimes, when there are lots of yolks, that's… — Dorie Greenspan Copy Share Image
Anything you make in a 'normal' sized loaf pan can be made in the longer pan - you just have to increase the recipe… — Dorie Greenspan Copy Share Image
Adam Roberts is an original: smart, funny, talented, endlessly inquisitive, an A student and, happily for us, an A+ teacher. Everyone from beginner cooks… — Dorie Greenspan Copy Share Image
When I'm developing a recipe with brown butter - I know how much butter I want in the end and I so I start… — Dorie Greenspan Copy Share Image
I don't know if there's a method that I'd like to see younger people bring back, I just want to see everyone of every… — Dorie Greenspan Copy Share Image
Whenever you brown butter, some of it is lost - water evaporates, milk solids fall to the bottom of the pan, that kind of… — Dorie Greenspan Copy Share Image
