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Ingredients & Techniques

When you live as far out in the country as we do, one of the ways of making sense of your surroundings is by learning the common names of plants. Redbud, white oak, pokeweed, mountain mint. Evening walks turn into botanical excursions, and you start to notice the change of the seasons by what...

Of all the types of recipes out there, baking recipes can be the most cryptic.

After all, how often do you see phrases like, "Have ready 1/4 cup mirepoix in brunoise" in your standard cookbook. Or perhaps, "Have ready one chicken en crapaudine..." It's just not gonna happen. For better or...

Like many of us, for the longest time I knew of only one celery. It's the one you fill with peanut butter for an after-school snack, the one that has hardly any flavor and serves as a vehicle for dip on crudite platters across the nation. Rain or shine, the ubiquitous, large bunches of this...

Here come the San Marzanos! Delicious and hearty-textured tomatoes like San Marzanos and Romas are perfect for storing and turning into sauce or paste. They're robust enough to add body and zing even after months in the freezer (or sealed in mason jars). To be honest, after our last marathon run...

Since mid-July, the test kitchen has been inundated with tomatoes. Eastern Tennessee had record-breaking temperatures and hardly any rainfall in June, followed by a few weeks of daily afternoon showers. As a result, many of us had to pick half-ripe tomatoes before the crazy weather caused them...

Summer presents unique challenges. Keeping cool and hydrated is a big one around here, where even my hearty and intrepid chickens spend the hottest part of the day beneath the house.

Insect management is another. Between the mosquitoes, biting flies, chiggers, and ticks, we're always on...

Griddle, make-shift wok, fryer, high-volume egg poacher, sauce pan, braising pan, roasting pan, blunt-trauma weapon, shield against small-caliber munitions… regardless of what is thrown at you in the kitchen—whether its breakfast for 10 or an assailant’s roundhouse kick—the large sauté is ready...

 

Now that we've journeyed through homemade butter, ricotta, crème fraîche, buttermilk, mozzarella, and yogurt, I think you're ready for something more challenging and enriching.

Making a wheel--an actual wheel--of cheese feels momentous. It's a whole of something we normally see...

 

Have you ever tasted real yogurt?

No stabilizers, artificial (or "natural") flavorings or colors, or additives? Real, whole milk yogurt with live cultures? Some brands of Greek yogurt come close, but just as I've said in my other posts about making dairy products, it's so easy to...

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Joy of Cooking App for iPad and iPhone

After three years of collaborative effort with our friends at Culinate and Scribner, it is our pleasure to introduce the Joy of Cooking for iPad and iPhone! Please check out this full-featured, digital version of the 2006 edition. In addition to the recipes and indispensable reference information our readers know and love, the app has many features that are brand new to JOY:

  • Built-in recipe timers (you can have multiple timers going simultaneously)
  • Search for and filter recipes by key word, ingredient, cuisine, season, technique, diet, and more
  • Create shopping lists from within the app
  • Convert any recipe to metric automatically
  • Give voice commands or have recipe steps spoken to you
  • Create menus in the app
  • Share recipes from within the app
  • Color photography

Truly a JOY for the 21st century! Download by directing your browser to www.joyofcookingapp.com. Don't forget to review the app!