Dorie Greenspan
- Columnist, The New York Times Magazine
- Freelance Writer, Freelance
- Food Writer, Xoxo Dorie Newsletter
Connecticut, Paris
I love food and write about it. Mostly sweets, but dinner too. 14 cookbooks, 5 James Beard Awards and 1 sweet newsletter: xoxoDorie
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Articles by Dorie Greenspan
A cookie recipe from Joanne Chang to honor Lola
Hello! Hello! When this lands in your inbox, I’ll be in Honolulu. Because my Hawaiian schedule is packed; because the time difference is serious — Hawaii is six hours behind the mainland’s east coast; and because I wanted to bake something for you and knew I wouldn’t have a kitchen to putter in when I was there, I wrote most of this in Connecticut, comfily wrapped in a blanket eating Chunky Lolas from Joanne Chang’s new book, The Joy of Cookies [Bookshop // B&N // Amazon].
Master chefs and chopped salad
A memory of Julia Child and mastering the art of shucked oysters Hello! Hello! For all the meals that I had with Julia Child, and we had a lot together when I was working on Baking with Julia, it wasn’t until just before she was leaving Boston to live in California that we had oysters. Michael, Joshua and I had driven up to her house in Cambridge to take her out for a farewell lunch and left the choice of where to go up to her.
There’s nothing superstitious about these orange berry muffins
Hello! Hello! October is as packed for me as Pumpkin Stuffed with Everything Good. Bet it’s the same for you. And while I don’t want to jinx it, I’m thinking it’s going to be a good month. (Can you tell that I typed that with my fingers crossed? I also knocked on wood a couple of times … just as my mother would have.) xoxoDorie is a reader-supported publication.
Cooky’s banana bread recipe and bestsellers
More from memory lane and a bonanza of baking books for another edition of Off the Shelf Hello! Hello! These days, when I head to the kitchen in the morning — well, the kitchen, office, dining room — and scan the pond to see what’s changed, I feel as though I’m watching time tick. As the tips of the trees turn color and the sun seems a little lower in the sky, the signs are clear: Fall is in full swing.
Old boyfriends fade, but blueberries and chocolate are forever
Yes, there’s chocolate cake today! But first there’s Friendship: It’s Friendship Food Week again. Again, it’s the time when I make a donation in honor of you, my dear readers, to an organization that helps feed those in need. And again I’m choosing to contribute to No Kid Hungry. I’m working on a terrific project — details coming soon— that will make my relationship even closer to the work that No Kid Hungry does.
A cure for the grumps: Homemade bread, juicy tomatoes and a slather of mayo
Hello! Hello! My idea was to bring you something chocolate this week, but it didn’t happen. I’m writing this on Thursday, when I’m contemplating, notice this verb tense, wrapping up the loose ends that didn’t get wrapped up this week or the week before or even the week before that one. But, just like the chocolate, it didn’t happen. Instead of ticking off chunks of stuff on my to-do list and getting a jump on an assignment with a deadline, I baked.
Oh, honey: a baker’s party trick and new year cake
Hello! Hello! And here we are: Labor Day is behind us and all the possibilities of fall are ahead of us. The school bus rolls down our road again and friends are posting pictures of their kids headed off to classes, all the sand between their toes brushed away and their cheeks polished like teacher’s-pet apples. Michael pointed out the here-and-there russet leaves on the trees around the pond. Dan at the farm stand has baby bok choy again. Ready or not, the seasons change.
A plum-tastic seasonal transition for this cake
Hello! Hello! If you were to ask me what fruit makes me think of fall, I’d immediately say: Apples! Seeing them at the farm stand feels like a sure sign that autumn is around the proverbial corner. Over the weekend there were early-harvest apples, reminding me of the First of Fall Apple Cake I usually make around now (it’s in my cake book). And the Apple-Butter Bundt Cake and Sasha’s Grated Apple Cake that are so right for the start of the season.
A drive down memory lane in Sheepshead Bay
Hello! Hello! This is not what I’d planned to write — until a post came up in one of my feeds and it sent me back a bunch of years. A big bunch of years, to long-ago Brooklyn. But first, it’s Friendship Food Week and I’ve got a friendly recipe for you that you can share with friends (scroll down). As I have for years, when Friendship Food Week rolls around, I contribute in honor of you, readers who support this newsletter, to a helping organization.
The secret to homemade steak frites, from an American in Paris
Getting your Trinity Audio player ready... By Dorie Greenspan For The New York Times Having lived between France and the United States for decades, I know it’s risky to cook a national classic when the nation isn’t your own. But a little while ago in Paris, I invited friends over for dinner, misjudged the time I had to shop and cook — and ended up making steak frites with frozen fries. I’d planned to confess, but I didn’t have to: My friends clocked the spuds immediately.
Late summer vibes and corn toasties
Hello! Hello! Somehow we’re in summer’s homestretch. Somehow it’s almost back-to-school or, for many kids, already back-to-school. Is this the time we grown-ups remember best? The excitement, the twinge of anxiety, the sadness to give up lazy days, the joy to be heading to school, to friends we haven’t seen, to new teachers, to sharp pencils, to lunchboxes and notebooks. Back-to-school seems indelible, a forever memory.
When cookbook roulette lands on whipped cream + chocolate cake
Hello! Hello! I’m back in Connecticut. Physically. Back where it’s not as hot and not as dry — rain seemed mythical during the six weeks we were in Paris. I’m back where there aren’t cafés on every corner, baguettes baked three times daily up the street and macarons two doors down. Back where there’s fresh-picked corn — corn is one of the things I long for when I’m away in the summer — good farm stands and farmers markets and, most important, family and friends I’ve missed.
The Secret to Homemade Steak Frites, From an American in Paris
Getting your Trinity Audio player ready... Having lived between France and the United States for decades, I know it’s risky to cook a national classic when the nation isn’t your own. But a little while ago in Paris, I invited friends over for dinner, misjudged the time I had to shop and cook — and ended up making steak frites with frozen fries. I’d planned to confess, but I didn’t have to: My friends clocked the spuds immediately.
A make-it-your own lemony Mediterranean pasta and meatballs recipe
Bonjour! Bonjour! Before I left Connecticut — a moment that seems both recent and long ago — I made an easy kitchen-counter dinner for friends. The dish came from Georgina Hayden’s new book, MEDesque, and I meant to tell you about it. And then, well, Paris and Paris, and heat and family and friends and more heat and, in between, other meals for friends and other food.
Steak Frites Recipe
For the butter 3 tablespoons unsalted butter, softened 1 tablespoon minced parsley or tarragon Salt and freshly ground black pepper For the fries 1 tablespoon olive or canola oil 14 to 16 ounces steak-cut frozen fries For the steak 1 (1- to 1½-inch-thick) bone-in or boneless rib-eye or porterhouse steak, about 1 ½ pounds, at room temperature 2 tablespoons oil, such as canola Salt and freshly ground black pepper Add ingredients to Grocery List Ingredient Substitution Guide Nutritional...
The Secret to Homemade Steak Frites, From an American in Paris
Having lived between France and the United States for decades, I know it’s risky to cook a national classic when the nation isn’t your own. But a little while ago in Paris, I invited friends over for dinner, misjudged the time I had to shop and cook — and ended up making steak frites with frozen fries. I’d planned to confess, but I didn’t have to: My friends clocked the spuds immediately. They knew the fries had come from Picard, the frozen food store, because they used the exact same ones.
From cookies to cake, two recipes inspired by Mokonuts
Bonjour! Bonjour! In a minute it will be August. Here in Paris, the start of August is not just a flip of the calendar, it’s the signal for millions of people to go on vacation. You could be carrying your regular market basket and your neighbor will ask you where you’re going on vacation.
The Secret to Homemade Steak Frites, From an American in Paris
Having lived between France and the United States for decades, I know it's risky to cook a national classic when the nation isn't your own. But a little while ago in Paris, I invited friends over for dinner, misjudged the time I had to shop and cook -- and ended up making steak frites with frozen fries. I'd planned to confess, but I didn't have to: My friends clocked the spuds immediately. They knew the fries had come from Picard, the frozen food store, because they used the exact same ones.
The Secret to Homemade Steak Frites, From an American in Paris
Dorie Greenspan is a columnist for The New York Times Magazine. She’s written 13 cookbooks, including “Baking From My Home to Yours,” “Dorie’s Cookies” and “Everyday Dorie,” and won five James Beard awards for her books and writing. Published July 27, 2026 Updated July 27, 2026 Having lived between France and the United States for decades, I know it’s risky to cook a national classic when the nation isn’t your own.
A crunchy cookie of friendship from Lyon
Bonjour! Bonjour! Breaking news: On Friday, July 17, 2026, I raised the blinds and opened all the windows wide. Paris is back to normal — at least the temperatures are in the normal range. And I kind of am too. I feel as though I just might be able to shake the fuzz out of my brain and drum up some of my lost oomph. And in celebration, for this edition of Friendship Food, I am doubling my donations in honor of you, my beloved readers.
Salmon x Two: Take a basic and transform it
Bonjour! Bonjour! I promised myself that I wouldn’t bore you with the weather again, but the next heat wave is upon us in Paris — not as disastrous as the last one but somehow equally demoralizing — and I’m doing everything I can to keep myself from slipping into sloth-mode. I’m determined not to be housebound in what I’ve come to think of as our bat cave — windows closed, blinds down, fans on — but it isn’t like it was pre-canicule (canicule is the French word for heat wave).
To pit or not to pit: a cherry clafoutis recipe
Bonjour! Bonjour! And so … which is how my son, Joshua, and I always start conversations, it’s hot. Again. But I’m still skimming along on the happiness of having had our family together in Paris. That the week was cool was both a bonus and a miracle (especially since we’re now facing a new stretch of hot days). Here are a few “snapshots” from our time together.
Beat the heat with a no-bake, chocolate "cake"
The heat. The heat. The heat. It’s all anyone talked about in Paris last week. Oh, and the World Cup. The heat has been … I’m not even sure how to describe it. Unrelentingly brutal. Frightening. Dangerous. Kind of unbelievable — can it really be this hot? And can it be this hot for so long? It’s not easy to find humor in day after day of oppressing heat and of living with the shades drawn (this part is really getting to me), but Olivier Giraud, the comedian behind How To Become Parisian, makes me laugh.
Paris greetings and summer steamed shiitake
Bonjour! Bonjour! I’m back home in Paris! Wilted — the heat, the heat, the heat — but looking forward to adventures. I’ve got some museum tickets tucked away; some plans for having fun with the kids, who’ll be here in a week; reservations for dinners out (if the heat breaks); dates for dinners in with friends; and my granny cart at the ready for market day. I’ll have plenty of Paris treats for you, but not today.
Walk by, pick up a book, make a cornbread recipe
Hello! Hello! Well, in a couple of hours, our New York City apartment will be where Joshua, Linling and the girls live. As my letter to you is zipping through cyberspace, their moving truck is making its way to West End Avenue. When I left the girls last week, they told me they were going to be “uptown girls.” They were excited and I was excited for them. Also overcome.
Sweet panna cotta and cheerful correspondence
Hello! Hello! I hope you’ve all been chugging along merrily. Chez here, I feel like I’m moving backward and forward — it could be a dance and, if it were, it would be the standstill shuffle. Of course, part of it is the move out of NYC — officially it was yesterday (more when I’m literally not buried by it) — and part of it is that life goes on (thank goodness!) and there’s stuff to plan. Did I mention that it’s almost time for us to fly back to Paris? And that the kids will be there for a week?
A recipe for "TV Snacks" worth its salt
Hello! Hello! I’m writing to you at the close of the Memorial Day weekend — remember that from last week? Or have you, like I, been thinking of all the to-dos and not the have-dones? The kids were here for the weekend and it was — as it always is — a treat! Waffles for breakfast! Heart-shaped, of course. Hot chocolate after a walk (in the rain) on the dam. Rice Krispies Treats, too — chocolate chips dotted across the top by Gemma and sprinkles in abundance thanks to VV. Mini golf.
Christopher Kimball Live with Dorie Greenspan
Thank you to everyone who tuned into my live video with Dorie Greenspan! Get more from Christopher Kimball in the Substack app Available for iOS and Android
Down the rabbit hole of Kate Hepburn's many brownie recipes
I did the work to compare so you don't have to — but you'll have fun baking (and sharing) all of them just the same Hello! Hello! It’s Friendship Food week and I’ve got a jam-packed newsletter for you, including a recipe that went viral decades before the internet and ended up being like the last conversation in a game of telephone. The recipe — actually there are a few today — is the brownie recipe from (attributed to? maybe created by?
A banana bread recipe that spans oceans and generations
And thinking about starting a moving support group while I squish and mash Hello! Hello! I’ve got bunches of things I want to chat with you about this week, as well as a terrific recipe, but first: Thank you! I heard from so many readers here in the comments and on Instagram with so much encouragement — and sympathy — for my being in the midst of a move. This packing has made me realize that either I’ve fooled myself or misjudged myself or maybe I just believed too deeply in the stars.
Dough you want this focaccia recipe from Le Cirque?
Hello! Hello! In the story with the recipe for the banana and chocolate tart that the designer Sonia Rykiel loved, I mentioned that I was moving. Minutes later, I got a message from Sheryl Julian, one of my food-writing heroes, saying that the news of my move was buried under those bunches of bananas. She can always make me laugh. Well, I am moving, but it’s not a move-move. Or maybe it is.
Celebrating women in food + two recipes to tame asparagus
Hello! Hello! I hope you weren’t as surprised by May as I was. I knew it was coming — of course I did — I just didn’t realize that it was coming so soon. Or that it would bring Mother’s Day along with it. I was going to say, “I hope you weren’t counting on me for gift ideas,” but it turns out that I’ve got more than a few and they’re gettable in time, the time being May 10 in America, just in case your calendar is as mish-mashed as mine.
Chocolate + bananas = a match made in tart heaven
Hello! Hello! I’m still in a state of upside-down, hither-whither and it looks like that will be my home base for the next couple of months. There’s a lot going on here, including a move that will be both joyful and a tug, as so many things are. I’ll tell you about it as it chugs along, but for now, the prospect of it has me thinking back.
Sweet moments, musings on baking + a recipe
Hello! Hello! With all kinds of appointments — oh, I forgot, I’ve got to get one for a haircut — Michael and I are spending time in NYC and I’m loving it. I had a to-do list of museum and gallery shows and bakeries and more bakeries that I wanted to visit, then quickly realized that (as usual) I didn’t have nearly as much free time as I thought I’d have. But it’s been good.
April Scones ++
Hello! Hello! I keep thinking of the Wordsworth sonnet that opens with “The world is too much with us.” I had to memorize it in middle school (we called it junior high back then) — I think it was the year after the class poem was Sea-Fever by John Masefield. I can no longer recite the poems, but over the decades the idea of the world being too much in my life has returned often, sometimes, as it has recently, with a rhythm that seems insistent.
Matzo-ish crackers for when getting together feels like a holiday
Hello! Hello! I hope you all had a lovely weekend, that Passover was sweet and that your Easter baskets were filled with good things. I finally got to be with my whole family — Linling and the girls were visiting their family in Shanghai when we returned from Paris (such bad timing) — and so I count the weekend as perfect. Bonus: It was Joshua’s birthday and it didn’t snow the way it did on the day he was born. xoxoDorie is reader-supported.
Slice or break to share this crumbly sbrisolona cookie
Hello! Hello! If you ever hear me say that writing cookbooks is nothing but fun, you should rush over and bop me on the head. No matter how great a project is, no matter how wildly creative or deeply satisfying it is, there’s always a moment (or twelve) when you question why you ever got started on such folly in the first place. If your experience has been different — or if you know someone who’s perpetually delighted with how their work is going — pipe up. I’d love to know their secret.
A tale of two chocolate mousse recipes from Paris
Hello! Hello! Oui, it’s au’revoir “bonjour” and hi to “hello.” But before I start getting used to jumping into the car to shop for anything and making “real” plans with friends rather than grabbing a coffee in a nearby café, there’s chocolate mousse. While I made today’s recipe in Paris, it’s a dessert that can be made anywhere and served in any season.
Cloudy with a chance of meatballs (+ madeleines)
Bonjour! Bonjour! This is it — it’s almost fly-away time for me. Time to return to Connecticut. Time, if I’m lucky, to see spring unfold. Again. I saw the start of plum blossoms in Tokyo. Magnolias in Paris. And, with luck, there’ll be that near-illusory tinge of green haloing the willows out my kitchen window. And forsythia.
Olive oil, drizzled on top and baked inside this fabulous cake
Bonjour! Bonjour! Every once in a while, you meet someone who knocks you out! Someone who’s got some ineffable quality that makes you realize lickety-split that she’s the real deal. Tanya Bush knocked me out, and she and her week-old book, Will This Make You Happy: Stories & Recipes from a Year of Baking, are the real deal [Bookshop // B&N // Amazon]. You might know Tanya from Cake Zine on Substack or in print(!). Or you might have had her pastries at Little Egg in Brooklyn.
Dreaming in Japanese (and turning rusks into reality)
Bonjour! Bonjour! I hope that all of you on the East Coast of the U.S. made it through the storm without serious problems. It was a doozy. At once beautiful, awesome, in the true sense of the word, and dangerous. We were in Paris looking at the adorable pictures the kids sent of Gemma and VV making a carrot-nosed snowman. Snow life can be the good life for kids. Here, back in the semi-real world of Paris, Michael and I are finally coming down to earth, even if I haven’t stopped dreaming of Japan.
Tokyo sweets worth writing home about
Even jet lag can't blur the memories of sweet things and people treasured on this latest trip Bonjour! Bonjour! Michael and I returned from Tokyo late Tuesday (February 17) and I’m writing to you on Thursday, up-and-at’em four hours before sunrise. I always thought I wanted to be the kind of person who gets up before everyone else — or goes to bed after everyone else — and has the house to myself. I’m re-thinking that.
Mission-driven, fully-tested fluffy pancakes
Even though I’m neither here nor there, I didn’t want to miss one my favorite things about writing this newsletter: Friendship Food. Those of you who’ve been with me know that every month I choose a friendship food recipe and make a donation in honor of our community to a food-related organization. Since this month’s recipe is for amazing pancakes, it seemed just right to contribute once again to NO KID HUNGRY, a group that understands how much a healthy breakfast can mean to a child.
Edd Kimber is back with chocolate baking...
Hello! Bonjour! and Konnichiwa! Greetings from the whirlwind. I’m in Japan, collecting memories and sweet things to tell you about when I’m back in Paris and at my “real” desk, the one that alternates between my dining room and a cozy corner of Les Editeurs.
On baking Eric Kim's roasted persimmon cake
Bonjour! Bonjour! Before we start peeling persimmons — part of today’s talked-about recipe — I want to thank you for all the kind messages you sent last week. As part of the Friendship Food post, I made a donation (every month I donate to a food-related organization) to TC Food Justice in support of the work they’re doing in Minneapolis. The news has been horrendous but there’s comfort in community, and time after time, you’ve proved that you are a community that cares. I love you.
Grand-Mère's Chocolate Cake and Google Maps
Bonjour! Bonjour! It’s Friendship Food week here, the first of the year, and as I do every month when this week comes around, I make a donation in the name of you, my readers, to an organization that helps feed and care for those in need.
Dinatoires and desert roses (+ two recipes)
Bonjour! Bonjour! It’s been a discombobulated week for me in Paris. Between work, jetlag and more work, I haven’t been out and about either as much as I usually am or as much as I want. This being-a-grown-up thing can get annoying. But when I do get out, there’s the joy of the city. The pleasure of turning a corner and coming upon something new.
Bonjour! Bonjour! I got here! Got to Paris. A little more tired than usual — book tour, holidays and goodbyes’ll do that to a girl — but just as happy as always. After so many years — Michael and I have to figure it out: I think we’re here 28 years, he thinks it’s 29, and when February rolls in, he might be right — the city still sends my heart into a flutter.
Thank Olivia for these Hungarian jam bars
Hello! Hello! Welcome to the new year. Today is Epiphany and if I were in France, I’d be having my first galette des rois. I could, of course, make my own (here’s a recipe), but I’ve opted to wait until the weekend when I’ll be in Paris and can share one with friends. In the meantime, I’ve been sorting through things, not so much to make neat (although neatness is much needed) as to make room. So far, the only task I’ve seen to almost completion was the great pencil and pen purge.
Ah, that old chestnut (soup) and some good wishes, too
Hello! Hello! And it’s almost 2026. As always, but maybe more so now, I feel that I’m starting a new year with loose ends that would take more time than I’ve got to tie up. Loose notes and scribbles that need more words. More places I wanted to go and people I wanted to see and hugs I wanted to deliver. There are always extra hugs.
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