Do the work you are most proud of

- Dorie Greenspan

Whenever you brown butter, some of it is lost - water evaporates, milk solids fall to the bottom of the pan, that kind of thing. It's possible that i…

- Dorie Greenspan

I use color as my chief guide. But I always squeeze an avocado - you want the fruit to feel close to the skin. If you can feel a separation, the avoc…

- Dorie Greenspan

You can use melted butter instead of oil, but your cake may be a little denser.

- Dorie Greenspan

Real French people don't bake! At least they don't bake anything complicated, finicky, tricky or unreliable.

- Dorie Greenspan

When I'm developing a recipe with brown butter - I know how much butter I want in the end and I so I start with more butter than I'll need.

- Dorie Greenspan

I often say that eggs and sugar should be beaten until they thicken and pale and sometimes, when there are lots of yolks, that's lemon colored.

- Dorie Greenspan

Sometimes I think there are devils at work in the kitchen - recipes that are always perfect sometimes come out less than perfect and I can't figure o…

- Dorie Greenspan

Adam Roberts is an original: smart, funny, talented, endlessly inquisitive, an A student and, happily for us, an A+ teacher. Everyone from beginner c…

- Dorie Greenspan