Want to cook like Dorie every day? Of course you do. We do too! Now we all can. In her (lucky) 13th book, Everyday Dorie, Dorie Greenspan shares the recipes she makes at home in Connecticut, Paris, and New York for family and friends.
In her latest cookbook, Rose’s Baking Basics, Rose Levy Beranbaum has done something rare in a cookbook: she’s found a way to present her recipes for both novice bakers and experienced home bakers, plus people like me—terrified bakers.
After reading Leah Koenig’s Little Book of Jewish Feasts, I learned that the Jewish people, depending on where they’re from, often feast in the tradition of that region. In her wonderful book you’ll find recipes as Persian Jews make them, what Ashkenazi Jews make; recipes as Greek and Syrian Jews celebrate. And of course, there’s Leah’s recipe for the iconic American Jewish celebratory dish—brisket.
This 2014 Tempranillo from Spain, at about $20 a bottle, sings with cherry, a touch of rough hewn oak, and a whisper of raisin.