Dorie Greenspan of Westbrook, who also sometimes lives in Paris and New York, has a new cookbook coming out!

This one is due to be published on Oct. 19 and is called Baking With Dorie, Sweet, Salty & Simple. Here is a description from her website doriegreenspan.com:

“It’s a baking book that will take you from breakfast breads, muffins, and cakes to late-night treats. From cookies to dunk in milk to pastries to pair with wine. There are lots of cookies, of course, and cakes and a plethora of pies and tarts, too. And there’s a terrific chapter called Salty Side Up, Satisfying Suppers, Sides, and More.”

Greenspan, of course, has already written 13 cookbooks, has five James Beard Awards, two Cookbook of the Year awards from the International Association of Culinary Professionals (IACP), and has graced The New York Times bestseller list twice.

Several of her books are on my “favorite cookbooks” shelf. My friends and I once created an entire dinner party around the recipes in Around My French Table. The Rose-Hibiscus Shortbread Fans in Dorie’s Cookies are both delicious and beautiful. And her gorgeous Summer Vegetable Tian from Everyday Dorie becomes a mainstay in my neighborhood when it comes to answering the question of what to do with all of those late-summer tomatoes, zucchini, and eggplant.

Her newest looks most wonderful, too, which is why I already have it on pre-order from my local bookstore. I encourage you to do the same, get it now and buy it local. And here’s a tip: She says “And, just so you know—everyone who pre-orders will receive a terrific bonus. It’s still a secret, but it’s really great. Readers will just need to hang on to their receipts.”

In the meantime, here’s a recipe she made recently and shared on her Facebook feed, a quick and easy-to-make appetizer with ingredients you can get at the local market, one that will go great with a cool drink on a hot summer’s eve.

She uses Cabot cheddar for the sharp cheese and Cabot’s wax-wrapped Vintage Choice Extra-Sharp for extra-sharp, both of which I can get at my local supermarket and are staples in my fridge. But next time I make it I might splurge on some fancy cheddar from my local cheesemonger, just for the fun of it.

Pimento Cheese

From Everyday Dorie by Dorie Greenspan

Yield: Makes about 2 cups

Ingredients:

A generous packed 1/3 cup (113 grams) pimentos

8 ounces (227 grams) extra-sharp cheddar

2 ounces (57 grams) sharp cheddar

3 tablespoons mayonnaise

¼ teaspoon fine sea salt

¼ teaspoon cayenne pepper

Directions

Working ahead: you can make this up to a week ahead.

Press the pimentos between sheets of paper towels until they as dry as you can get them and cut each into a few pieces.

If you’re using block cheese, cut into small chunks; if the cheese is shredded, you’re good to go.

Put the pimentos in a food processor and pulse just a couple of times to finely chop them. Add both cheeses and pulse to begin chopping them. Add the mayo, salt, and cayenne and pulse and process until the mixture has the texture of tiny-curd cottage cheese. Remove the blade and, using a flexible spatula, give the cheese a last turn; the mix might become smoother and more spread-like, and that’s just fine.

Scrape the cheese into a bowl or jar; press a piece of plastic wrap against the surface of the cheese if you’re using a bowl. Refrigerate for at least 4 hours. If you can wait a day, that’s even better: The mixture will pick up punch during that time.

Serve straight from the fridge.

(Photograph by @ellensilverman; Food Styling by @norasingley; Prop Styling by @ayesha_patel)