It takes longer to preheat the oven than to put these 3-ingredient almond crackle cookies together. They're a simple pleasure that can be made last minute.
Yoe! Superfoods packaging design by Sophie Greenspan
Classic salmon rillettes, a spread made of both smoked and fresh salmon, is bound with butter, flavored with lemon and only lightly seasoned. This version is zestier than tradition would have it, and the two variations that follow are more exotic, but they’re all perfect as an aperitif nibble (they’re made for white wine and sparklers), a brunch dish or picnic fare. I often double the recipe, keep one batch and spoon the other into a pretty canning jar to bring as a hostess gift. This dish doesn’t need to be made with the most expensive salmon, smoked or fresh. If you can buy smoked salmon bits, get them. They’re sometimes cut from the end of the salmon fillet and so they’re a little saltier — taste before you add any more salt to the rillettes. As for the fresh salmon, I’ve had good results using frozen wild Alaskan salmon fillets. If they have skin on them, I put them — still frozen — skin side down in a pot of simmering water for 1 minute and that’s enough to loosen the skin so that it’s easy to remove. Also, it’s okay to poach the salmon when it’s still slightly frozen — just cook for 3 minutes.
Yoe! Superfoods packaging design by Sophie Greenspan
Get a bit involved with your folding, slicing, and positioning, and you can transform puff pastry into Cream Puff Sandwiches known as pailles. Try this recipe!
Award winning baker, chef, and cookbook author Dorie Greenspan has a weekly newsletter with fabulous recipes and tips. Sign up for free. This week she shows us how to cook one of the most unusual cakes she's ever seen, Sasha's Grated Apple Cake.
Greenspan specialises in the design, build, theme, and decoration of bespoke and inspiring indoor play and recreational areas
A crostini topped with smoked and cooked salmon rillettes
Here, the marinade is built to tenderize a quick-cooking and chewy cut of meat; later, it cooks into a zippy sauce.
These beautiful golden cookies have caramel flavor with no caramel in in sight, a shortbread-meets-chocolate chip cookie texture, and uniform size perfect for gifting!
Dorie talks about her new cookbook, where she gets her neckerchiefs, why she has a hairdryer in her kitchen, and what French cooking means to her.
A freeform tart meant to be ragged and uneven (it's beautiful no matter what you do to it), a galette is just the thing for beginning cooks. This savory version from Dorie Greenspan's "Everyday Dorie: The Way I Cook" is filled with a mix of sauteed bacon, leeks, and mushrooms tossed with fresh herbs, grated Parmesan, and best of all, chopped walnuts -- both the flavor and crunch are unexpected.
Our beloved recipe for a classic New York cheesecake has a loyal, dedicated following and includes tons of tips and guidance to ensure you'll be confident making any homemade cheesecakes in the future.
Barely adapted from Dorie Greenspan on Epicurious
Blueberry and peach vanilla bean jammers are from the mind of the cookie genius, Dorie Greenspan. They are buttery shortbread cookies topped with blueberry and peach vanilla bean jam with a crumble topping. And oh my goodness, they're SO DELICIOUS!
A savory-sweet mixture of maple syrup and red pepper makes for irresistible candied cocktail nuts.
Minimalist Architecture - concept designed by Oussama ELBAZ. Connect with them on Dribbble; the global community for designers and creative professionals.
An upside-down tart using puff pastry to make a delicious Crogue Monsieur.
With two types of cheese and caramelized shallots baked in them, these crackers need no accompaniment.
Welcome to the Dies R Us Inspiration Blog. Ann here with a couple of graduation cards for you. My niece, Sara, is graduating from high school this month with black and gold school colors, and my nephew, Ben, is graduating with red and blue school colors. I had no graduation dies to use so I browsed through the dies in the Dies R Us store and found several that I liked. I used the following Impression Obsession dies: Grads Tossing Mortarboard & Scroll Class Of (inside the card) Grads Walking (inside the card) For the framing of the card, I cut the bottom black stitched frame and top white one with the Sue Wilson Designs -- Stitched Lattice Frames. I filled in a gold rectangle and a black one in between these layers just by cutting 1/4" increments in size. Sue Wilson Stitched Lattice Frames I cut two of the Sue Wilson "Congratulations" word die, one in black and one in gold and slightly offset them. Here is the inside of the card: The scalloped oval is part of the Sue Wilson Designs Frames & Tags -- Grace. For Ben's card, I used the same graduation dies by Impression Obsession but in a different way. I also used the Rectangles 6-in-1 Frames by Impression Obsession: On the inside it looks like this: Don't forget to play along at the Dies R Us Challenge Blog for your chance to win a gift voucher to the Dies R Us Store. A new challenge begins on the first and fifteenth of every month. Be sure to Follow Us on Facebook too. Ann click below for: STORE CHALLENGE BLOG FACEBOOK INSPIRATION BLOG PINTEREST BOARD
