On October 5, Dorie Greenspan is coming to ICE to teach a class for ICE’s Center for Food Media, a unique program of classes for anyone looking to learn more about food writing, recipe testing, food photography, food styling, self-publishing a cookbook or even starting your own food blog. Greenspan’s class, An Evening with Dorrie Greenspan, will cover a range of topics. The multiple James Beard Award–winning author will discuss her experience writing for magazines as well as books. Her most recent book is Around My French Table: More Than 300 Recipes from My Home to Yours. Her book, Baking with Julia, won both an IACP and James Beard Award. She also worked closely with Daniel Boulud and Pierre Hermé on The Café Boulud Cookbook, Desserts by Pierre Hermé and Chocolate Desserts by Pierre Hermé, respectively.
Greenspan’s recipes are so well loved that every week a group of over 300 bloggers picks a recipe from her book Baking: From My Home to Yours. Everyone in the group makes the same recipe and blogs about the experience on Tuesdays. “Tuesdays with Dorie” (TWD), as they’re called, has grown so popular that the group had to close until they finish baking their way through the book. Last week, they opened a second group, “French Fridays with Dorie,” that will cook their way through Around My French Table.
This week’s TWD recipe was Peanut Butter Crisscrosses, selected by Jasmine of Jasmine Cuisine. Although the group is closed, the cookies sounded too good to resist. We tried it for ourselves and found that the cookies were fantastic. Chewy and crisp at the same time, this was the perfect texture for a peanut butter cookie. The secret ingredient is a pinch of nutmeg that gives them just a whisper of spice and keeps it interesting. The cookies are full of crunchy bits and pieces of peanuts for interesting texture. Our only complaint would be that the recipe says to measure the cookies out using a level tablespoon, but we wound up many more than the yield listed in the recipe. But really, who can complain about having too many cookies? We can’t wait to try the chocolate variation.