Dorie Greenspan Quotes

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

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

Adam Roberts is an original: smart, funny, talented, endlessly inquisitive, an A student and, happily for us, an A+ teacher. Everyone from beginner cooks to sure hands will learn something new on each page. And even if, like Adam's mom's, your stove stores shoes and handbags, you'll still be charmed by Secrets-it's a great read.

Anything you make in a 'normal' sized loaf pan can be made in the longer pan - you just have to increase the recipe proportionately.

I don't know if there's a method that I'd like to see younger people bring back, I just want to see everyone of every age in the kitchen.

Do the work you are most proud of

Meyer lemons are a splurge, but they're so wonderful. You could make a Meyer lemon curd or a jam. You could make a salad with slices of Meyer lemon. You could make a Meyer lemon tart and top the tart with candied slices of the lemons. You could use the lemons in a salsa to go over grilled fish or in a ceviche.

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 avocado is past its prime. The avocado should have a little give, but not much.

There are so many reasons to cook and bake. Yes, good food is certainly one of them, but so is the sense of satisfaction you get when you make something with your own hands, when you know that you can take care of yourself and feed yourself well and when you know that you can take care of and feed others.

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.

Cooking and baking are pleasures and I want everyone to be able to experience and share them.

The food world is more crowded these days, but I think that there are more opportunities.

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 out why.

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 in browning the butter you ended up making the dough with too little butter.

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.