Few authors are as popular in the foodblogging world as Dorie Greenspan so you can imagine my delight when she agreed to let me interview her. A special correspondent for Bon Appétit magazine, the author of nine cookbooks, and the recipient of five James Beard and IACP awards, Dorie is a gifted baker whose writing makes even the most complex recipes accessible to baking enthusiasts of every skill level. She describes her newest work, Baking: From My Home to Yours, as her “most personal book… filled with stories and my all-time favorite recipes.” If you haven’t added it to your collection yet, you can peek inside by visiting Sara’s cookbook spotlight or my entry about ‘Secret Agent Banana Bundt Cake.’ I’ve also included Dorie’s recipe for “Corniest Corn Muffins” at the bottom of this post. Made with buttermilk, stone-ground cornmeal and whole corn kernels, my husband and I frequently enjoy these satisfying morsels with thick slices of melting butter and big bowls of homemade chili.
My heartfelt thanks to Dorie for taking time out of her busy schedule so that we could all get to know her a little better. And now, without further ado, the interview:
What did you have for breakfast this morning and where did you eat it?
I love breakfast and I love making breakfast foods – pancakes, waffles, muffins, scones, eggs of all kinds – but I rarely have a real breakfast during the week. Today, being a weekday, I had a cappuccino and I had it at my desk. Sad, but typical.
Who has had the biggest influence on your style of baking?
It’s hard to say since I’ve been baking for so long and – luckily for me – keep meeting people from whom I learn a lot and who, by extension, influence me greatly.
I learned to bake at home from books and, in the book department, Maida Heatter was my first hero. I baked my way through her first book, Maida Heatter’s Book of Great Desserts, and then couldn’t wait for her next book. I think we have similar styles in that we are both very much home bakers and both tend to add a touch of sophistication to homey favorites.
After Maida Heatter, whose work is very American, I veered toward the French and have continued to veer ever since. I baked my way through the first Gaston Lenotre book to be published in English, then worked with several French chefs, most significantly Pierre Herme, who introduced me to new techniques and new combinations of flavors and textures. Without question, what I learned from the many chefs I worked with has become part of my style, even if I can’t single out a particular lesson, instance or stylistic quirk – which I can’t.
What is your fondest food-related childhood memory?
I loved Sunday morning breakfasts, which were always big, always long and always delicious. You can never go wrong with handmade, fresh-from-the-bakery bagels and great smoked salmon, which was our Sunday morning ritual.
But I also have great memories of my grandmother’s baking – of her apple cake and her sugar cookies; and of stopping with my mother at this roadside stand on the way to the beach, where we’d get terrific soft-shell crab sandwiches; and of going to Lundy’s, a huge seafood restaurant, where we’d start the meal with a bowl of steamers (long-necked clams) that we’d open, run through broth to get rid of their sand, then dip in melted butter. We’d finish with blueberry pie and peach ice cream.
My mother didn’t cook, but she loved food, so we went out a lot – something I loved – and always had wonderful store bought treats.
How did you become a writer? Have you always known that you wanted to write about food?
It’s funny, but when I was thinking about what I wanted to be when I grew up food writing wasn’t even an option – no one was called a food writer. There were writers, some (very few) who wrote about food, but just about none of whom were known as food writers. But, even if food writing had been an option, I don’t think I would have chosen it since I only became passionate about food when I got married and learned to cook.
It’s hard to say how I became a writer. When I was in my 20s I had a terrific job as a social researcher and, as part of this work, I did a lot of writing – field reports, case studies and grant proposals. As a result, I came to like writing and wanted to become good at it. I then went to graduate school where I did all the course work for a doctorate in gerontology – but instead of writing my dissertation, I baked and baked and baked, had a baby, baked and baked and baked, and eventually decided that what I really wanted to do was to bake. I baked professionally for a while, then had the chance to do a recipe piece for Food&Wine magazine. That was the clincher – I loved doing it and wanted to keep doing it.
I seem to have fallen into food writing in much the same way that I seem to have fallen into so much of my life. I’m not a good planner – actually, I’m not a planner, period – and I’ve never really organized my life. But I’ve always said “yes” when opportunities have come along and saying “yes” has pretty much always turned out to be a good thing.
When I first baked for my husband six years ago I ended up setting an apple cobbler on fire. What is your most memorable “kitchen catastrophe” moment?
I don’t mean to one-up-you, really I don’t, but the first time I went into the kitchen I was 13 years old, I was with friends, we wanted to make frozen French fries and I burned down the kitchen! It’s amazing I ever cooked again! Not that I ever cooked in my parents’ house again – the next time I faced a kitchen was when I got married.
When you begin working on a new book what comes first: the recipes or the concept?
I’ve never thought about a book project this way. Hmmm. Of course, it’s always about the food, so I would have to say that the food (probably not recipes, per se) comes first. Yes, the food comes first! (Thanks for letting me work this out.) But for me, food is always in a context – it’s about people, places, occasions, cultures, traditions and ingredients, of course – so I’ve never really thought about what comes first; the recipes and the concept are intimately entwined.
I’m starting a new book, “At the French Table,” which will be about home cooking in France and I’ll be traveling around the country collecting recipes and stories. I’m so excited about the work and feel so lucky that I’ll be able to do this because it combines everything that I love - but if I think back to last year, when I was working on the proposal for the book, I don’t think I can truly say whether it was the recipes or the concept that came first. Again, they seemed inseparable.
Take us through a typical Dorie Greenspan day. When does it begin, when does it end, and what happens in between?
“Typical” depends on where I am, but my days usually begin very early (I’m up by 6 and at my desk by 6:30 when I’m in New York) and end earlyish (in New York), late (in Connecticut) or very late (in Paris). In between, no matter where I am, I work. Because what I do is what I love, it’s sometimes hard to think of work as work, but I work at something every day, whether it’s writing (I usually write something daily), recipe development, testing, researching or exploring, the latter of which can mean going to markets and specialty stores or trying new pastry shops, bakeries and restaurants.
I’m amazingly lucky to have three great places to work. I do my best writing and find it most comfortable to write in New York, where I have a small, very messy, but oddly efficient office in a room right behind the kitchen; and in Connecticut, where my “office” is a big table that sits between the island in the kitchen and the dining room table (the kitchen/office/dining rooms are one big room). This office looks out over a pond and a waterfall, photos of which turn up often on my blog.
Paris is the place I find it hardest to write. I’ve got everything I need, including a little table set up near a sunny window right outside the kitchen, but I can never – unless I’m on a hard deadline – settle down enough to really write. However, no place is more inspiring to me than Paris and that’s where I get so many great ideas. No matter where I am, I bake and cook, although I never test recipes in Paris - it’s just too risky to work on recipes there that will be published in America.
And, of course, wherever I am, my family and friends are always part of my “typical” day. I’d hate to think what a day would be like without them.
What is your favorite comfort food dish?
My favorite “hot” comfort food dish is boiled rice, either white or brown. I love rice in every form, hot or cold. Sometimes I’ll make a pot of rice in the morning and nibble at it all day, often just drizzling it with a little olive oil or sometimes making it into a salad by adding chopped vegetables.
My favorite “cold” comfort food dish really isn’t a dish, it’s ice cream and I have it everyday – some days I may just have a spoonful, and other days …
And then there are the M&Ms …
If money were no object, what would your dream kitchen be like?
My dream kitchen would have a gnome in permanent attendance to run to the store when I’ve forgotten that extra quart of milk, to chop onions (I’ll do everything else, but I hate the tears that come with onions) and, I bet this almost goes without saying, to wash the dishes and generally tidy up after me.
I have pieces of my dream kitchen in my three kitchens, but if I could put them all together I’d have a kitchen with abundant natural light and spot lights just where I need them (which seems like everywhere); tons of counter space (even when I’ve got a lot of counter space, I can always use just a foot more); easy access to the tools I use daily; a sink that’s both wide and very deep – make that two sinks, while we’re at it; one of those super-fast professional dishwashers; two ovens (oh, what I’d do for an extra oven); a great exhaust system; air conditioning; a good sound system (I love having music in the kitchen); an indoor kitchen garden with all the fresh herbs I love; and that gnome.
How do you feel about being so popular on the food blog circuit? Is there anything you would like to say to your fans?
I have been knocked-out, stunned, astonished, mind-boggled and thoroughly tickled by how popular my book and my recipes have been on the food blog circuit. Honestly, I can’t believe it, but it means the world to me that so many people have made my recipes and, more important, have found pleasure in them. I am deeply touched by how generous people in the blogosphere have been with their time, energy, enthusiasm and encouragement and I just wish there were some way that I could thank each blogger who has written about me and my work. I really don’t have words to express how much this has meant to me, so to you, Ari, and to everyone else “out there”, I say THANK YOU!
Dorie Greenspan’s Corniest Corn Muffins
From “Baking from My Home to Yours”
Ingredients: Makes 12 Muffins
- 1 cup all-purpose flour
- 1 cup yellow cornmeal, preferably stone-ground
- 6 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- Pinch of freshly grated nutmeg (optional)
- 1 cup buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 3 tablespoons corn oil (I used olive oil since it was handy)
- 1 large egg
- 1 large egg yolk
- 1 cup corn kernels (add up to 1/3 cup more if you’d like) - fresh, frozen or canned (in which case they should be drained and patted dry)
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough - the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
You can learn even more about Dorie by visiting her blog at www.doriegreenspan.com. Her cookbooks include:
- Baking: From My Home to Yours
- Baking with Julia
- Paris Sweets: Great Desserts From the City’s Best Pastry Shops
- Chocolate Desserts by Pierre Herme
- Desserts by Pierre Herme
- Waffles: From Morning to Midnight
- Pancakes: From Morning to Midnight
- Cafe Boulud Cookbook: French-American Recipes for the Home Cook
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This entry was posted on Tuesday, April 24th, 2007 by Ariela and is filed under Interviews, Muffins. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
69 Comments.
1. Christianne | April 24th, 2007 at 1:09 pm
What a fantastic interview! Nice work!
2. Lydia | April 24th, 2007 at 2:40 pm
Thank you, Ari and Dorie, for sharing this wonderful conversation with us. Dorie, your latest book has inspired my husband to take up baking, for the first time in his life, and for that I am eternally grateful to you!
3. Kelly-Jane | April 24th, 2007 at 3:45 pm
Thanks for a great interview
I haven’t even finished reading Dorie’s Baking From my Home to Yours yet, and I’ve cooked three recipes already. It’s a great book with great recipes.
I did actually think myself that there are similarities between Maida and Dorie!
KJxx
4. Paz | April 24th, 2007 at 4:10 pm
Awesome interview! Thank you both!
Paz (who loves rice, too!)
5. Ivonne | April 24th, 2007 at 4:12 pm
Well done, Ari!
I loved the questions that you asked, Not your typical author questions.
And of course Dorie’s answers are so original, just like her!
6. gilly | April 24th, 2007 at 5:33 pm
Hi Ari! WOW - Fantastic interview! I loved your questions. Dorie’s answers are so cheerful and animated, I could just imagine her answering them! Thanks so much - both of you!
7. Tali | April 24th, 2007 at 6:45 pm
Omg! Dori I am such a huge, HUGE fan of yours! It wasn’t until I saw “Paris Sweets” in the bookstore that I thought hmmm, maybe I should learn to bake? The rest is history! My family and I thank you for adding so much joy to our lives.
ps. Ari, great interview!
8. Abby | April 24th, 2007 at 7:23 pm
I LOVE her new book, and she is sweet as a peach. She doesn’t know me from Adam’s Housecat, but she emailed me when I visited her blog and commented. If only everybody in the food world was so kind!
9. Brilynn | April 24th, 2007 at 7:38 pm
You know I love everything Dorie!
10. Cris | April 24th, 2007 at 7:38 pm
You two rock!!! Inspiring questions and beautiful answers. I do not have any of her books, and I started to hear about her after I started blogging!
11. gattina | April 24th, 2007 at 7:58 pm
Ari, what a wonderful interview! I really like her writing style
12. Jennifer | April 24th, 2007 at 8:00 pm
We love you Dorie!
13. Anali | April 24th, 2007 at 8:05 pm
Congratulations on the interview! This was wonderful. I always like learning how food writers started out. I love her blog too!
14. Madam Chow | April 24th, 2007 at 8:34 pm
Wonderful post, and congratulations on the interview!
15. Susan | April 24th, 2007 at 9:25 pm
The interview was fantastic! Thanks to both of you!
16. Ruth L | April 24th, 2007 at 9:41 pm
Fantastic interview Ari. I love your questions and Dorie’s answers. Very fun and interesting. You two score a big 10 in my book!
17. Andi | April 24th, 2007 at 11:03 pm
What a delight! Thanks for bringing us such a lovely interview, Ari!
18. Cordelia | April 24th, 2007 at 11:49 pm
I’ve seen Dorie mentioned on foodblogs before and I’ve seen her books in the stores, but I never realized she is such a nice person. Go figure! It’s so easy to think of professional bakers as “snooty” but she is down to earth and sweet. Thanks for such a great interview Ari and Dorie thanks for taking the time to talk to us!
19. Tanna | April 25th, 2007 at 2:56 am
Ari, You did a fabulous job with the questions and Dorie did just as well with the answers. Here and any several other pieces make me feel Dorie is just delightful! Thanks so much!
Great muffins!
20. Rosa | April 25th, 2007 at 3:35 am
Thanks for this great interview!
Those corn muffins look wonderful! I love corn and will surely test this recipe one day…
21. s'kat | April 25th, 2007 at 5:47 am
Truly a great interview! And now I know she has a blog!! *swoon*
22. Alanna | April 25th, 2007 at 3:47 pm
I’ve long been a Dorie Greenspan fan - long before I “knew” who you were, I was baking and taking notes from the Pierre Herme book. I’m sure it was that book’s list of ‘kitchen essentials’ that got me shopping for even basics like a set of glass measuring cups and introduced me to fleur de sel. So when I first started to turn the pages of the new book, I was mesmerized. Every single recipe called to me, luring me into the kitchen to be made NOW so that it would get made, not the competing recipe on the following page. It’s lovely, lovely, lovely that your understand what a tribute it is to your style and savvy that so many of us can’t wait to come home and bake with you, to show off what we’ve made, to feed it to our friends and families. Thank you, thank you!
23. Jenn S | April 25th, 2007 at 7:05 pm
What fun! Great job and I’m so excited to have found you.
24. Erin | April 25th, 2007 at 8:16 pm
Love th interview. And the muffins look delicious,
25. Susan from Food "Blogga" | April 25th, 2007 at 10:48 pm
What a pleasant surprise it was to read your interview, Ari. Dorie seems so approachable (not unlike her baking and writing styles). Thank you for sharing this gem of a post.
26. Jacelyn | April 25th, 2007 at 10:52 pm
Wow…it must have been great to interview Dorie Greenspan in person. Thanks for sharing such a lovely interview and the recipe as well. The Corniest corn muffins? Lol…I’m gonna try my hands at these soon. =)
And Ari… I love your new blog design…hee
27. Sophie | April 25th, 2007 at 11:09 pm
The photo of the corn muffins is outstanding!
I’ll have to try them this weekend.
And to Dorie :
I think it is awesome that are doing what you love. I’m curious though, ….
How did you break into the baking arena and how did the opportunity present itself?
28. Matt W | April 26th, 2007 at 6:08 am
I enjoyed reading this post!
29. Geoffery | April 26th, 2007 at 8:12 am
Great interview Ari and Dorie! I had fun reading it and that muffin photo is freaking fantastic. Ari, what’s up with the new photography skills? Not that your photos weren’t good before, but I’m digging this newest one.
30. Geoffery | April 26th, 2007 at 8:13 am
PS. Dorie, we have two of your books (Baking and Paris Sweets) and we get tons of enjoyment out of them. Thank you!
31. lara | April 26th, 2007 at 9:27 am
Awesome interview! Thanks.
32. Veron | April 26th, 2007 at 10:23 am
What a great interview! Thanks for sharing this with us. I like the kitchen catastrophe question and the dream kitchen question. I could also use a second oven. Everyone says that you only need it during Thanksgiving but I always find I need it every week!
33. Cenk | April 26th, 2007 at 10:31 am
Thank you for the wonderful interview. It was great to learn more about Dorie. I have every book she has written and I cherish them all. She is the greatest recipe writer. It always amazes me how foolproof the recipes are and how detail-oriented she is.
34. pom d'api | April 26th, 2007 at 11:12 am
Thanks for a great interview and stopping to my blog.
Thank you very much
35. caitlyn | April 26th, 2007 at 11:53 am
Thanks for the wonderful interview! It’s great to get a glimpse of Dorie, and now I’ve subscribed to her blog! I first heard of her only a few months ago, when she was interviewed on NPR around the holidays. I have her new book and can’t wait to try the recipes!
36. LittleH | April 26th, 2007 at 12:24 pm
What a fantastic post! I loved learning more about you Dorie. You are one of my favorite cookbook authors ever, I love the way you write, I love your recipes, and now I also love what a kind and generous person you are. Not many authors would take the time for a Q&A session with their blog fans!
37. Dorie | April 26th, 2007 at 1:09 pm
I just put a little thank you note up on my blog, but I want to say a BIGTHANK YOU here at the source.
Thank you Ari for asking me to do the interview and thank you everyone who has responded to it with such warmth. It means so very, very much to me.
38. utenzi | April 26th, 2007 at 1:56 pm
Great interview, Ari. I asked for and received Greenspan’s book for Christmas and have been amazed at how good it is. And how beautiful as well. I really love the book and that made your interview with her all the more interesting. Thanks, Ari!
39. Stella | April 26th, 2007 at 1:57 pm
Thanks Ari for dropping a few words at Sweet Temptations!
That’s an interesting interview you’ve shared with us, Thanks once again
The muffins look wonderfully delicious.
40. Kristen | April 26th, 2007 at 2:27 pm
What a great interview. Dorie seems so genuine. Great questions!
41. Karen | April 26th, 2007 at 3:38 pm
Wow - Ariela, I am a huge fan of Baking:FMHTY, and now of you. Thanks so much for the interview!
I’m so glad to hear that Dorie is open to all of us food bloggers going nuts for her book. I always get great reactions when I make one of her recipes. They always work for home cooks, are very approachable. Easy to love!
42. Hilary | April 26th, 2007 at 4:02 pm
Great post/interview. Thanks Ari!
43. Anna | April 26th, 2007 at 7:25 pm
Dorie, my husband and I love your books & your recipes have brought so much comfort and joy into our kitchen. Thank you, thank you!
44. Ariela | April 26th, 2007 at 8:31 pm
Christianne - Thank you!
Lydia - Dorie is amazing, I’m glad you enjoyed the interview!
Kelly-Jane - I hadn’t head of Maida until Dorie told me about her and soon as I could I raided the library shelves. I figure, if Dorie loves her, she must be worth checking out!
Paz - Thank you and you’re welcome.
Ivonne - Thanks! I didn’t want to ask someone as special as Dorie typical interview questions. Plus, there was my rampant curiosity to consider!
Gilly - Dorie has this amazing ability to convey her energy and enthusiasm in written form. It’s an art if you ask me!
Tali - Thanks! I’m glad you followed your instincts and brought “Paris Sweets” into your home, it’s a great book!
Abby - I know, can you imagine how fantastic it would be if everyone was like Dorie? Wow. As a NYC commuter I can only dream, lol.
Brilynn - We all do!
Cris - Thanks, you rock too! I hope you have the opportunity to check out one of her books, they’ll completely transform your baking experience.
45. Ariela | April 26th, 2007 at 8:44 pm
Gattina - Thanks! She does have a great way with words. It’s eloquent, friendly and informative - quite a combo.
Jennifer - Me too!
Anali - Thanks! I was so surprised that Dorie was willing to lend me a bit of her time, but that’s just the kind of gal she is I guess. Like another commenter (Abby) said, “Sweet as a peach!”
Madam Chow - Thanks!
Susan - I’m so happy you liked it.
Ruth L - Many thanks!
Andi - The pleasure was mine! I was thrilled to be able to post this interview.
Cordelia - I can see why you would think that someone as popular as Dorie would be stand-offish, but she’s the complete opposite, lucky us! I think it takes a big, warm heart to be able to write and bake the way she does.
Tanna - She is delightful and thank you!
Rosa - Thanks! I’m so, so excited about the photo. Notice any difference in the quality? Hmm? I learned a few photography tricks for Dorie’s post!
46. Ariela | April 26th, 2007 at 8:57 pm
S’kat - I know! I was so excited to discover that she had a blog.
Alanna - What a beautiful comment.
And thank you for mentioning this post on BlogHer, that was so kind of you!
Jenn S - Glad you liked it and thank you.
Erin - The muffins were delicious, they only lasted a day. We ate a couple each and then my husband took the rest to work where they promptly disappeared.
Susan - You’re exactly correct, Dorie’s writing style reflects her warm personality and charisma.
Jacelyn - The interview was done through email but it was an honor just the same! Dorie was leaving for Paris just before she sent her answers over and I was so touched that she took time out of her jet-setting lifestyle to share a bit of herself with all of us. And I’m glad you like the new design!
Sophie - Thanks! I learned a few new photography tricks in honor of Dorie’s post. Let’s just hope I can keep it up.
Matt W - Hooray!
Geoffery - I’m pretty happy with this photo too. No, that’s a lie, I’m totally in love with it. I learned a few tricks recently and decided to debut them with these muffins. Thanks so much for noticing the difference!
47. Ariela | April 26th, 2007 at 9:08 pm
Lara - You are very welcome.
Veron - Oh, to have a second oven! I doubt there is a foodie out there who wouldn’t love to have more than one.
It was my pleasure to share this post, I’m happy you liked it.
Cenk - It’s true, her recipes are flawless. Everything I’ve ever made from her books has turned out wonderfully.
Pom d’Api - Right back at ya.
Caitlyn - I missed that interview! Darn it. Well, I never listen to the radio so that’s probably why, but I would have loved to hear it.
Glad you enjoyed the post and have fun with Dorie’s delicious recipes!
LittleH - It’s true, not many authors would, especially when they are as well-know as Dorie. But that’s one of the many things that makes her so lovable.
Dorie - You are too kind Dorie, thank you again. And seriously, it was an honor and a pleasure. :love:
Utenzi - It is a gorgeous book, I often just browse through it while drinking a big cup of hot coffee or tea. It’s a cookbook to be sure, but a beautiful coffee table book too.
Stella - Thank you on all counts!
Kristen - Thanks!
48. Ariela | April 26th, 2007 at 9:24 pm
Karen - Aw shucks, thank you! Dorie’s recipes are wonderful all around. I’ve made her cakes for parties and her muffins to cheer friends up when they’re down. Food is the key to our hearts, which probably explains why we like Dorie so much.
Hilary - Thank you and you’re welcome!
Anna - I feel the same way.
49. Victoria | April 27th, 2007 at 4:01 am
What a great interview. Congratulations on a job well-done. You asked really interesting questions. Thank you. Your new site design is great too. I love to read it and am always interested to see what you’re reading.
50. Carla | April 27th, 2007 at 9:50 am
Dorie after reading your interview I happened to see Paris Sweets at the bookstore and decided to bring home a copy of my very own. The recipes sound amazing! I’m going to start with the simple ones then work my way up to the more complicated cakes.
51. Elaine | April 27th, 2007 at 12:02 pm
Great interview, you did ask some great questions. I have just very recently “found” Dorie and have become a “groupie” ! from a recipe sent by a new friend to 3 weeks later I have aquired 5 of Dorie’s books ( great late night reading) and searching for all of them. She has shared her time and talents in a most heart warming way. Thru our tummys and into our families hearts. The applesauce spice bars have been to 5 different locations in 3 weeks! Thanks Dorie and Ari
52. Tammy | April 27th, 2007 at 3:03 pm
Magazine-quality interview, Ari. Well done. Thanks for introducing me to your blog. It’s a keeper!
53. Anita | April 27th, 2007 at 5:29 pm
Ari,
Wonderful job with the interview! All the Dorie lovers out here thank you!
54. The TriniGourmet | April 27th, 2007 at 9:06 pm
great interview! kudos
!
55. Tarie | April 28th, 2007 at 8:56 am
Thank you for this interesting interview/post! =) Now I want to answer the questions myself. *giggle* =)
56. Janet | April 28th, 2007 at 9:08 am
Admittedly I don’ t know who Dorie Greenspan is, but I can only imagine what a huge rush it must have been for someone like you to interview her. And 55 comments later? Wow!
57. Julie | April 28th, 2007 at 9:13 am
Love the picture of the corn muffins, and I love the picture of Dorrie’s kitchen. I always enjoy seeing other people’s kitchens.
Your interview is charming and makes me like Dorrie Greenspan even more. I bought Baking: From My Home to Yours based on recipes I saw on food blogs and it’s a purchase I’m delighted with.
Ari, I hope you decide to do more interviews!
58. Helen | April 28th, 2007 at 10:56 pm
great interview! It was a delight to read it
59. peabody | April 28th, 2007 at 11:39 pm
Wow…lucky you…Dorie is the best.
60. barbara | April 29th, 2007 at 2:44 am
Great interview Ari. I love th picture of Dorie in the kitchen.
61. eliza | April 29th, 2007 at 2:54 pm
hi Ari,
you changed your blog’s layout! i love the cool blue color.
what a great experience to be able to interview Dorie Greenspan! and i’m very surprised to read that her comfort food is rice. a very humble favorite!
62. stef | May 1st, 2007 at 11:26 am
Wow, Ari, what a special treat! Thank you so much to you and Dorie for sharing. I’m still working my way through BFMHTY — so many lovely things to bake, so little time!
63. farmgirl | May 1st, 2007 at 12:39 pm
This was so much fun to read. Thank you both!
64. Jann | May 3rd, 2007 at 11:42 pm
Talk about the icing on the cake! This was incredible to read-bravo to you…..more, more!!!
65. Janice | May 5th, 2007 at 7:16 am
This is so great….how generous she seems.
66. julie | May 5th, 2007 at 7:24 am
I am discovering your blog with this interview. Both very interesting and fun, so thank you!
67. Christine | May 7th, 2007 at 6:40 am
Wow Ariela! I can’t believe I only saw this now. How exciting for you to do this interview! I love Dorie, I love how “reachable” she is, like she’s just one of us in the blog world. She’s so down-to-earth. I’m a big fan of her baking book, it seems everything in it is a winner! And no wonder I love her as much as I do, we both love long, lazy, Sunday breakfasts and breakfast food!
Thank you for doing this interview and sharing it with us so we could get to know her even more.
68. CurlyHairDay | May 7th, 2007 at 4:49 pm
What a fantastic interview! I found you throught Deb at Smitten Kitchen and now have your & Dorie’s blogs to look forward to reading every day. Thanks!
69. Judith | May 10th, 2007 at 4:06 pm
Do you have a great Chocolate Babka recipe?