The Marvelous Dorie Greenspan on Why French Cooking Is Still Misunderstood — Kitchen Heroes

October 25, 2018

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If you traveled back in time to tell 12-year-old Dorie Greenspan that she’d one day grow up to be a revered baking expert, a five-time James Beard Award-winning cookbook author, a New York Times Magazine dessert columnist, and one of the most prolific home cooking authorities of our time, she’d probably find that really hard to believe — with good reason.

Dorie openly admits that, as a preteen, she was busy setting her parents’ kitchen on fire while making late-night frozen french fries with her friends. “I assumed that if they were called fries, they needed to be fried, so I poured them into a big pot of oil on the stove and put a cover on it. I opened the lid and … it was crazy. I didn’t cook again until I got married.”

It wasn’t all smooth sailing from there, either. “When Michael and I got married, our first kitchen was a converted closet. We refer to the first meal I ever made as ‘London Bake.’ It was supposed to be a London broil, but I wanted to take everything out of the oven at the same time and baked it into shoe leather.”

It would be an understatement to say that Dorie eventually got the hang of the whole cooking thing. (Her twelve cookbooks speak volumes.) Perhaps most well-known for her baking prowess and love of French cooking, Dorie insists that she’s not intimidating in the kitchen — and her latest cookbook that just came out this week, Everyday Dorie: The Way I Cook, is proof of that. Filled with recipes that encourage experimentation, helpful ingredient swaps, and delightful surprises, it’s her most approachable yet.

Buy now: Everyday Dorie: The Way I Cook, $23

When we caught up with Dorie she had just flown back from France, where she spends much of her year (when she’s not in NYC or Connecticut), and was gearing up for a busy, appearance-filled book tour. We talked about her famous World Peace Cookies, where she gets all her signature neckerchiefs, why she keeps a hairdryer in her kitchen, and, of course, what French cooking means to her.

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