Chow Down Brown: “Culinary Guru” Headed This Way

Cookies for yooooou.

One could argue that Dorie Greenspan is to pastry what John Bonham is to drumming (though her appeal is a bit more subdued). The reverence she’s earned in the food world is well-deserved: she’s written ten cookbooks, won five James Beard Foundation and IACP awards (the culinary equivalent of Oscars), and collaborated with the likes of Julia Child and macaron master Pierre Hermé. As if that weren’t enough, she’s a contributing editor to Parade Magazine, a long-time contributor to Bon Appétit, and the creator of “Tuesdays with Dorie,” an online baking club in which hundreds of food bloggers test and write about one of her recipes. Her most recent cookbook, Around My French Table, was a New York Times Bestseller and named Cookbook of the Year by Amazon and Epicurious. It’s no surprise that she was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America–she’s everywhere.

Feel like basking in her genius? Well, you’re in luck: Dorie Greenspan will be giving a lecture and book signing in the Lownes Room of the Hay Library tomorrow night at 7:00. The lecture is sponsored by the Mel and Cindy Yoken Cultural Series and will be followed by a brief reception, which in this case hopefully translates to eating fresh-from-the-oven madeleine cookies with Dorie and pretending to hold our own with her in a conversation about baking. (We can dream, right?)

After the jump, a Greenspan original recipe for fluffy, dreamy white chocolate pie with hidden bananas. No-bake = no-brainer.  

Recipe courtesy of Parade.

4 oz. white chocolate (preferably imported), finely chopped
1/2 lb. cream cheese, at room temperature
1/4 cup sugar
1 tsp vanilla extract
1/3 cup sour cream
1/2 cup heavy cream, chilled
1 banana, thinly sliced
One ready-made graham-cracker crust (9 inches)


  1. Warm the chocolate in a bowl set over a pot of lightly simmering water. Remove from heat when only partially melted; stir to melt completely.
  2. Beat the cream cheese, sugar, and vanilla until smooth. Beat in the chocolate, then the sour cream. Whip the heavy cream until firm; gently fold into chocolate filling.
  3. Put the banana slices on the crust, top with the filling, and chill at least 2 hours. If you’d like, sprinkle with grated dark chocolate before serving.

Leave a Reply