Dorie Greenspan

I use color as my chief guide. But I always squeeze an avocado - you want the fruit to feel close to…

— Dorie Greenspan

Meyer lemons are a splurge, but they're so wonderful. You could make a Meyer lemon curd or a jam. You could make…

— Dorie Greenspan

There are so many reasons to cook and bake. Yes, good food is certainly one of them, but so is the sense…

— Dorie Greenspan

Sometimes I think there are devils at work in the kitchen - recipes that are always perfect sometimes come out less than…

— Dorie Greenspan

The food world is more crowded these days, but I think that there are more opportunities.

— Dorie Greenspan

Real French people don't bake! At least they don't bake anything complicated, finicky, tricky or unreliable.

— Dorie Greenspan

I often say that eggs and sugar should be beaten until they thicken and pale and sometimes, when there are lots of…

— Dorie Greenspan

Anything you make in a 'normal' sized loaf pan can be made in the longer pan - you just have to increase…

— Dorie Greenspan

Adam Roberts is an original: smart, funny, talented, endlessly inquisitive, an A student and, happily for us, an A+ teacher. Everyone from…

— Dorie Greenspan

When I'm developing a recipe with brown butter - I know how much butter I want in the end and I so…

— Dorie Greenspan

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…

— Dorie Greenspan

Whenever you brown butter, some of it is lost - water evaporates, milk solids fall to the bottom of the pan, that…

— Dorie Greenspan

Do the work you are most proud of

— Dorie Greenspan

Cooking and baking are pleasures and I want everyone to be able to experience and share them.

— Dorie Greenspan

You can use melted butter instead of oil, but your cake may be a little denser.

— Dorie Greenspan