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 lemon colored. — 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
