The Baker
Check out Dorie's other recipes on the site or visit her blog, www.doriegreenspan.com
1/8Bacon Cheddar Quick Bread with Dried Pears
In France there's an aperitif rule: Don't spoil your guests' appetites before dinner. Clearly, this is a rule meant to be broken, so when friends come to my apartment in Paris for dinner I offer something more substantial with drinks. And what they polish off first is my golden, just-this-side-of-savory cheese, bacon, and pear quick bread. READ MORE...
2/8The Baker: Part III
It's beginning to feel a lot like christmas. Shop windows are tinseled to the max, naughty children are being nicer, and my in-box is filled with pie-crust SOS messages. Please, let me talk you off that ledge. First, take a deep breath and some comfort in the knowledge that I feel your pain—I, too, was a crustophobe. I baked a three-tier wedding cake before I got up the courage to tackle my first pie crust! READ MORE...
3/8Brioche Made Easy
If opposites truly attract, my husband and i will be married forever. He likes process; I like results. He likes to take things apart to find out more about them; I like to make things so I can use them or, better yet, eat them. He has a degree in engineering; I skipped any subject that required that part of my brain and took science for poets. READ MORE...
5/8Olive and Sun-Dried Tomato Fougasse
I was a cub food writer. I'd had a few stories published and I was scrambling around trying to stitch together a freelance life when, so unexpectedly, I landed a plum job: an assignment for a long article about caviar. Caviar! Just writing the word is enough to make my heart race. Over the course of a month, I spent every waking moment and most of every night thinking about caviar... READ MORE...
6/8Dried Cherry and Pecan Fougasse
This sweet version of fougasse is more American than French, and perfect for the holidays. Get the recipe.
7/8Brown Sugar-Pecan Sticky Buns
In these trying times—to say nothing of this age of specialization—it's impossible to have too many muses, which is why I've got a pantheon of them lined up, each ready to be pressed into service when they're most needed. READ MORE...
8/8Streusel-Topped Chocolate-Cranberry Bread
The breads are best served on the day they're made but still good the next day. Get the recipe.
