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Our love affair with Oregon berries continues!

This past summer, Amy Guittard, part of the fifth generation of the Guittard family to run Guittard Chocolate, contacted us via Instagram. She wanted to send us a big box of chocolate. Not being the type to decline chocolate, I gave her our address. A couple weeks later, a box arrived on our doorstep.

At the risk of repeating myself, this post is about authenticity and deliciousness. I know I’ve talked about this before--about being from the South and eating cornbread; how my mother’s cornbread is very different from my grandmother’s cornbread, and how my grandmother’s cornbread is very different from my other grandmother’s cornbread.

A couple weeks ago, I worked my last day at the restaurant. It was a very bittersweet decision for me, especially as I had grown close to most of my coworkers.

Since moving to Oregon, strawberry season has become one of the seasonal events that my culinary year revolves around. I think maybe this is the case for most people? It was even for Marion Rombauer Becker, who was allergic to them but ate them anyway.

When I started working for the Joy family, I had no idea that people in food circles don't talk about the Joy of Cooking much anymore. Not that they don't respect the book, but the general consensus seems to be that JOY is traditional, and most people nowadays want something modern with pictures.

In the South, pokeweed is a springtime delicacy. I’ve never really fooled with it, mostly because I figure anything that needs to be boiled in a few changes of water isn’t meant to be eaten. But I know some old-timers who talk about eating the first tender poke leaves and how it was a sort of spring cleansing food.

How can you not think of pizza when you think of tomatoes?

This is a repost from a few years ago, but Spring is in the air and rabes once again dominate our farmer's market. Time for a refresher... and some good pasta!

Our farmer’s market has been well-stocked with a spring treat we have never encountered before: flowering tops from over-wintering brassicas.



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 Don't forget to review the app!