I’m so glad that you’re here. If you just happened to turn up on my digital doorstep by accident, it’s nice to meet you.
Just so you know what you're in for, I'm writing this newsletter because I want to encourage you to cook and bake for yourself (and for others!) - to know the satisfaction that comes from creating something with your own hands, something that can bring people together and nourish them. I hope you'll subscribe to get new editions delivered twice a week to your inbox, and that you'll explore the archive of past newsletters here.
I’m a cookbook author, a columnist for The New York Times Magazine, a part-time small-town Connecticuter, a part-time big-city Parisian, and I collect recipes and write about good food for home cooks and bakers no matter where I am. And I’ve won a bunch of awards for doing this: five from the James Beard Foundation for my cookbooks and stories; two cookbook-of-the-year awards from the International Association of Culinary Professionals; and a Merit Agricole from the French Government for writing about the foods of my adopted second home. Oh, and I’m on speed-dial on Julia Child’s phone, the one that’s in her kitchen in The Smithsonian. (That should count as an award, right?)
I’ve been doing this work for decades and think I was lucky to make this a career, especially since I didn’t show any promise early on – among other mishaps, I burned down my parents’ kitchen and I got fired from my job as a pastry chef’s assistant. I hung on because it was really, really, really what I wanted to. I loved it then and love it even more now.
Julia famously said, “People who love food are the best people,” and I love people who love food. I’ve worked with so many “best people,” but my favorite food lovers are the people who make food at home. If you’re one of them, I love you already!
And I’m hoping that you’ll love this free, twice-weekly newsletter. I’m writing it for you and for all of us who love to cook and bake at home, to share what we make and to learn how to make new things. Sometimes I’ll be writing from America, sometimes from France and, when the world opens up again, I hope I’ll be writing from a bunch of other places, too.
I like to think of xoxoDorie as a big dinner party, the kind where we all sit around eating, drinking and talking into the night. The kind where we’re always allowed to come as we are, and where we’re encouraged to put our elbows on the table.
Subscribe and we’ll be together twice a week. And if you like the party, tell your friends to subscribe and join us. There’s always room around my table.
See you in the kitchen!