Dorie Greenspan

Dorie Greenspan’s make-ahead seafood starter.

This dessert—a fudgy, frozen or semifrozen chocolate mousse that’s sometimes coated in ganache, then sliced—likely came from the 17th or … Continued

This recipe, originally for a cake (not bars), was given to me by a Swedish friend who prized it for … Continued

Every December 31st, the dessert wizard invites a hodgepodge group of old and new friends for a perfect French fête, complete with oysters, gougères, and huge bottles of champagne by...

These drops were born of fiddling with my favorite brownie recipe. A little more flour and chocolate, and a different … Continued

This recipe makes gougères that are custardy in the center, with a little nuttiness and crunch from optional walnuts. If … Continued

Flavored with wine and aromatics, this broth is similar to a nage or poaching liquid—you only need a shallow pool … Continued

These are dream cookies…literally. They came to me in a dream in Paris, the city of sweets. The base is … Continued

This recipe is adapted from cookbook author Dorie Greenspan. You can portion and freeze these gougères in advance, then bake … Continued

If, like me, you find yourself unable to resist the allure of the no-bake corn- flake treats sometimes known in … Continued