Xoxo Dorie Newsletter

A newsletter that comes out twice a week, perfect for food lovers and world explorers. It features engaging stories, delicious recipes, helpful tips, travel insights, and lively discussions inspired by my dining table.

National

English

Newsletter (Digital)

Outlet metrics

Domain Authority

Ranking

Global

N/A

Country

N/A

Articles

A strawberry + rhubarb melba, more sketch than recipe

3 days ago | doriegreenspan.substack.com | Dorie Greenspan

..if your subscription is up for renewal or if you’ve been meaning to upgrade but haven’t yet, you might want to keep this in mind: Readers who upgrade, renew, or are active in their paid subscriptions by May 30 will receive another exclusive sneak peek from my new book, Dorie’s Anytime Cakes. Tell/gift your friends about the xoxoversary bonus coming soon!Bonjour! Bonjour!Spring’s a capricious one.
Bread + chocolate + books = Mom-Day trifecta

1 week ago | doriegreenspan.substack.com | Dorie Greenspan

Bonjour! Bonjour!Mother’s Day in France arrives after American Mother’s Day, so I expect the shops will be filled with chocolates and flowers soon. Maybe there’ll even be Legos! For Valentine’s Day, there were kiosk billboards suggesting your sweetheart might want a bouquet of Lego flowers — a no-go for me since I already have a bunch of Lego flower pots in the house (thank you, Michael).
What's an apple loaf recipe between friends?

2 weeks ago | doriegreenspan.substack.com | Dorie Greenspan

Bonjour! Bonjour!Memory is such an odd thing — now there’s a sentence that could go in almost any direction. It’s what I thought when I was writing about being in Boston with Joanne Chang of Flour Bakery (here’s the story with a terrific recipe from Joanne). Seeing Joanne reminded me of the apple cake she was making when I first met her - it was 1997 and she was on pastry chef François Payard’s opening team for his first patisserie.
Cookies for breakfast: a recipe and selfies

3 weeks ago | doriegreenspan.substack.com | Dorie Greenspan

Bonjour! Bonjour!I’m in Paris! I’m in Paris! And even though it’s been over 25 years that I’ve lived between America and France, I still get excited when I land, still smile when I walk into our apartment, still go out onto the balcony to check that the Eiffel Tower is where I left her (so far, so good) and still go directly to the patisserie next door (bonjour, Pierre Hermé) to buy croissants for Michael. It’s a good beginning.
Remembering the apples (+ more recipes for galette fillings)

1 month ago | doriegreenspan.substack.com | Dorie Greenspan

Hello! Hello!Before I tell you a story this week, I’ve got some questions for those of you have children or grandchildren and especially for those of you who work with children: What are the things you love to do with kids? What’s your best advice for keeping little ones involved? Do you have a favorite way to “record” what you do with children? I’m not new at this, but I sure am rusty. Please leave all ideas in the comments.
Sweet or Savory Galette Dough

1 month ago | doriegreenspan.substack.com | Dorie Greenspan

Adapted from Baking with Dorie by Dorie Greenspan [Bookshop / B&N / Amazon]Click here for printable recipeVersatility: I created this dough for galettes and it’s ideal for all kinds of free-form rustic tarts — it holds its shape beautifully — but it can also be used for traditional tarts and pies. Plan ahead: The dough needs to be refrigerated for at least 2 hours (or frozen for 1 hour), so build in this time.
Chocolate – chips, cookies and cakes – now and forever

1 month ago | doriegreenspan.substack.com | Dorie Greenspan

Hello! Hello!With spring cleaning still on my mind (if not in evidence chez here), I remembered how, as a kid, our winter clothes were swapped for spring and summer togs (now there’s an old word) and our heavy bedspreads (are they even called that anymore?) were folded away and the lighter covers brought out. I guess I still do things like that, but it’s not a ritual and, since we’re always short on space, not as neat.
Oodles of noodles and cherries on top

1 month ago | doriegreenspan.substack.com | Dorie Greenspan

Hello! Hello!Maybe it’s spring fever, but I’m more impetuous than ever. You? I’m having trouble settling down. Having trouble keeping my mind on one thing for a long time. I’m flighty and flitty and sometimes a little dreamy. And while I take forever to make up my mind, I change it in the time it takes a butterfly to flutter off a leaf. Which is how we ended up having Celery & Peanut Noodle Salad for dinner instead of the chickpea situation I’d planned.
Spring cleaning: to read, watch, enjoy

1 month ago | doriegreenspan.substack.com | Dorie Greenspan |Tim Mak |Clare de Boer

Hello! Hello!It’s almost a month that I’m back from Paris and just a couple of weeks before I return there, and this whole time I’ve been urging/scolding myself to get organized. And myself has ignored myself. Michael and I unpacked the suitcases as soon as we got to CT, but there’s still stuff on a table, stuff I brought back, stuff that I’ll give to friends, stuff that if I don’t give to friends will soon transform from potential gifts to definite clutter.
Broyé: the cookie-cake you're meant to break

1 month ago | doriegreenspan.substack.com | Dorie Greenspan

Hello! Hello!Well, it’s been a week since I sent you the recipe for scallion pancakes and it’s been a week that I’ve been making them — a lot! I’ve been doubling the recipe and making four rather than two pancakes out of the batch. I did it so that I could feed more friends, but also so that I could use my cast-iron skillet, which is too small for the original 10-inch pancake, and now I do it because it’s fun to have a stack.