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.
The best part of the dish and many others in the book is that so many of the recipes can be made with ingredients straight from your pantry. It’s a pretty simple recipe. Steam the sprouts, while they steam cook the bacon, remove bacon when done then brown the steamed sprouts in the bacon fat, then mix in the maple-mustard sauce and chopped bacon. Add a splash of apple cider vinegar for extra brightness and enjoy. So satisfyingly good. The recipe serves four, but take it from me that two hungry people can polish it off.
This soup is like a baked potato in a bowl—an oniony potato base topped with cheddar, creme fraiche, chives, and bacon. Dorie provides several ideas to modify the soup for each season of the year, but hard to imagine not making it this way every time. Yum!
I'm all for #uglydelicious food but I could see why the Roasted Squash Hummus wasn't photographed for the book, its basically a brown blob (thank goodness for those pomegranate seeds). Ignore its looks because this recipe totally deserves a turn in your kitchen. The butternut-tahini-pomegranate molasses combo makes for an intriguing mix of flavors—nutty and rich—I couldn't stop myself from licking the sides of the bowl. The final hummus is quite pasty, so I might swirl in the greek yogurt a bit more before spooning onto your pita chip or carrot stick to thin it out just a bit.
On Instagram: @doriegreenspan
On Facebook: @doriegreenspan
On Twitter: @doriegreenspan