JBF : Which recipes from your book embody the philosophy of French home cooking? Dorie Greenspan: Dishes that combine everyday or pantry ingredients in ways that end up being surprising and stylish seem very French to me. The dish is fun to serve, and it’s the kind of food that gets people talking. I pass the jars around so that everyone can dig in and take their own. The potatoes are boiled and then packed in their own jar with vegetables, oil, and some vinegar. The salmon is rubbed with sugar and salt, like gravlax, and then packed into a canning jar with vegetables and oil. JBF : Is there a recipe from your book that you use as your go-to entertaining dish? Dorie Greenspan: I love to serve Salmon and Potatoes in a Jar for dinner parties. We asked her to fill us in on her go-to recipes, favorite dining spots in New York, new state-of-the-art iPad app, and more. A celebrated author of ten cookbooks (and one of JBF’s first editors!), JBF Award winner Dorie Greenspan will stop by today’s Beard on Books to talk about her latest tome, Around My French Table: More Than 300 Recipes From My Home to Yours.
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