Galettes, sweet or savory, are one of my favorite pies to bake. What’s there not to like? Galettes are free form, very little wasted dough, easy to work with…
Bake/ Dorie Greenspan/ my favorites/ Sauté/ year round
Caramelized Onion Galette with Parm Cream | Everyday Dorie
The galette, an open-faced rustic tart, has got cousins around the world. One of them is the Provencal pissaladière, an Alsatian onion pizza. Everyone loved it when I served…
For lovers of mushroom galette, the crispy mushroom galette is a cut above — because of its special offerings. A base of aromatic leeks, rosemary-laced mushrooms, garlicky bread crumbs…
Apples are all we can find in the country farm stand. But there is no compromising when it comes to making a country apple galette. Leave it to Jacques…
enriched dough/ Fruit/ puff pastry/ summer/ Yotam Ottolenghi
Peach, Rosemary and Lime Galette | Ottolenghi
If you still have peaches in the fridge past their prime, consider making a peach, rosemary and lime galette. A vegetable or fruit galette is my goto method in…
The shelter-in-place order is less of an interruption of daily life than I thought. I use the unique opportunity of being home to clean out my freezer, among other…
Sweet and savory galettes are slowly becoming my favorite dish to make and serve when I have company. Depending on the seasons and tastes of the guests, I can…
I haven’t met a galette that I don’t like —either making or tasting. Making galette can’t be easier because you can throw perfection out the window. In other words,…
classics/ dessert/ enriched dough/ Fruit/ my favorites/ Ruth Reichl/ year round
Apple and Calvados Galette |The Gourmet Cookbook
The varieties of apple in the store are tempting. Ginger Gold, Gala, Ruby Frost, Honeycrisp… It’s impossible to walk past the piles of apples without catching the apple-pie baking…
easy everyday/ Fruit/ my favorites/ pastry/ puff pastry/ year round/ Yotam Ottolenghi
Apricot and Thyme Galettes
The apricot season is short. When it’s in season, apricot is one of my favorite fruits for baking. However, the canned or preserved version can be a great option…
The name of the cookie may not tell you much, especially if you are not proficient in French. These are French butter cookies, shaped like a puck or a…
Summer galette puts a smile on my face for the wide variety of juicy and delicious fruits I can use in it. This is the project at Tuesday…
What is jammer galette? Not until I’ve read Dorie’s instructions in Baking with Chef Moi several times and made them this weekend that I finally got it. It is…
Dorie Greenspan/ Fish/ French/ my favorites
Rosa Jackson’s Bourride | Last Recipe from Everyday Dorie
Hard to believe this is going to be the last Everyday Dorie‘s recipe I’m participating in the cooking club Cook-the-Book-Fridays since the first post in October, 2018. Now we’ve…
I’ve made berry and/or fruit desserts in all shapes and forms—galette, cobbler, tart, cake. But for mixed berry pies, they do not get a whole lot of action. I…
cheese/ Dorie Greenspan/ easy everyday/ Italian/ Other Breads/ puff pastry/ Side
Potato-Parm Tart | Baking with Dorie
The potato-parm tart from Baking with Dorie is charming. The slices of potato are so thin they curl up under the heat like potato chips. I remember distinctly making…
There are all sorts of apple desserts I’ve baked over the years: apple pie, tart, cake, challah, crisp, crumble, galette, kuchen, tarte tatin, you name it. This is my…
cheese/ Dorie Greenspan/ easy everyday/ Pantry essentials/ Side/ summer
Ricotta Spoonable | Everyday Dorie
The idea of having a ricotta spoonable to go with almost anything is appealing. I serve the spoonable with some steamed yellow beans and crabmeat. I’m fortunate to receive…
The Sour cherry crostata by Ruth Reichl looks appealing. A few months ago, Diane posted a similar crostata and commented that the crust was difficult to handle, based on…
Berry/ Chad Robertson/ dessert/ enriched dough/ Levain & Yeast Hybrid/ my favorites
Brioche Sweet Pizza with Berries
Three little words — brioche, sweet, pizza, capture the exquisite interplay among bread, pastry and pizza. Brioche begins as basic bread dough. Incorporate a good amount of butter into…
easy everyday/ Fish/ kitchen hack/ Meat/ my favorites/ Poultry/ Ruth Reichl/ Salad/ Seafood/ Side/ spring/ summer
Salsa Verde | Comfort Foods with Ruth Reichl
I’m bringing salsa verde this week. Let me explain. I’ve had a phenomenal six months cooking along with Ruth Reichl at IHCC. To me, the comfort foods she highlights…
The Alsace-style cheesecake recipe comes from Dorie Greenspan’s Baking Chez Moi. This cheesecake is typical of Alsace in eastern France. It is a light cheesecake filled with, not cheese,…
The Savoy cake is one of the oldest in the French repertoire. Whether it is French or Italian, is the subject of debate. Leaving that aside, this cake was…
This potato gratin is more than the comfort food that David Lebovitz’s has suggested in his book My Paris Kitchen. This dish stands out as substantial comfort food. Warming…
When there is abundance of fresh summer fruits around more than you can eat and you want to extend the peak-of-the-season fruits beyond the summer months, consider preserving…