Everyday Dorie|Dorie Greenspan
Everyday Dorie : The Way I Cook
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2019 James Beard General Cookbook Award Finalist

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.


  • ISBN-13: 9780544826984
  • ISBN-10: 0544826981
  • Publisher: Harvest Publications
  • Publish Date: October 2018
  • Dimensions: 9.9 x 8.7 x 1 inches
  • Shipping Weight: 3.05 pounds
  • Page Count: 368

Everyday Dorie

I read a lot of cookbooks, and it’s rare when I want to make—and eat—almost every recipe. But that’s what happened when I went through Dorie Greenspan’s latest, Everyday Dorie: The Way I Cook. She’s out-“Doried” herself this time: The 150 recipes included here are fabulous and introduced with wonderfully written and informative header notes. Greenspan’s impeccable instructions, make-ahead advice and ideas for swapping out major ingredients are all seasoned with her casual, practical ease, culinary savvy and style. There are dishes for every occasion, with innovative riffs like Gougères with a zippy addition of Dijon mustard; classic Flounder Meunière with an added pizazz of Onion-Walnut Relish; a hot, spicy, slightly sweet Beef Stew with a handful of cranberries; Clam Chowder made with lemongrass, coconut milk and ginger; and of course, Greenspan’s ever-splendid desserts (check out her Apple Custard Crisp). Dining with Dorie never disappoints.


This article was originally published in the November 2018 issue of BookPage. Download the entire issue for the Kindle or Nook.