If there's anyone who knows a thing or two about party-throwing, it's Dorie Greenspan. The award-winning cookbook author makes entertaining seem every bit the impressive, chic affair we envision perfect dinner parties to be.
In her latest book, Everyday Dorie: The Way I Cook (out today!), she shares with us the simple, inviting foods that make up a bulk of how she actually eats and entertains.
"It’s the food of weekdays and weekends, of dinners for two and meals for a crowd," she starts in the book's introduction. "It’s the food I make in Paris, where I’ve lived part of the year every year for more than twenty years. It’s food from New York City and rural Connecticut, my two hometowns. It’s food from supermarkets and from farmers’ markets, wherever I can find them. But no matter where I am, it’s food from the pantry and fridge."
All of the recipes in Everyday Dorie are as warm and approachable as she is. "I’ve often said that my favorite kind of food is 'elbows-on-the-table' food that’s casual, puts people at ease, can sometimes be eaten with your fingers and always keeps people around the table, sharing stories, and passing second helpings. It’s the way I like to feed my family and friends."
She's a woman of her word. Dorie recently opened up her home to some Food52 friends (a party to which we RSVP'ed as fast as humanly possible), where we enjoyed the most scrumptious, laid-back Sunday supper featuring a handful of her newest recipes. From her classic-with-a-twist gougères to perfectly spiced roasted carrots and a show-stopping banana Bundt cake, everything was laid out on the table, meant to be enjoyed picnic-style, at room temperature.
Of course, there's no way we'd hang out with Dorie without gleaning at least one small nugget of cooking wisdom. When she was showing us how to prepare her tomato-stuffed peppers, she taught us a seasoning trick we'll be using in our own kitchens forevermore.
"When I'm roasting something, when I'm baking something, everything that will be cooked is seasoned, but I like to season the pan, too," she explains. "It means that whatever is placed in the pan will have good flavor on the bottom, as well as the top. So, some olive oil, some salt, pepper, some pieces of garlic, and then some fresh herbs."
Watch the video in full to check out the rest of her Sunday supper spread, and then try to recreate your own shindig using some of her featured recipes, below.