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Well-marbled short ribs turn into a luxurious treat after a long braise. The flavorful meat falls off the bone, and the pan juices from short ribs make for an exceptional, velvety sauce. We opted for red wine as the braising liquid and a large addition of mushrooms—which gets reduced into a classic marchand du vin (mushroom wine sauce).

I hadn't thought about it until recently, but our apartment in Portland is the first place I've ever lived that doesn't have a yard. No grass, no trees, not even a balcony for potted plants.

Years ago, but not so many years ago, I stood watching a team of draft horses turn a sorghum mill. The slow plodding of the horses and the gentle creak of the mill as we fed the cane through was the soundtrack of the day. Bright, June bug green liquid, thick with sugar, flowed from the mill to a vat beneath which we stoked a hot fire.

I've followed Autumn's blog for a while now. She is my favorite kind of blogger--she focuses on straightforward (but never boring), seasonal food made from fresh ingredients, and her photography is simple and utterly gorgeous. She also has a knack for creating fabulous boozy treats, which I appreciate.

I don't fry things often.

I find that fried things, like most indulgent foods, taste best when savored occasionally. But even that isn't the main reason I shy away from frying.

 John and I started working for the Joy of Cooking in the fall of 2010. I had just graduated from college that spring, and John and I decided to work for his family's business. Neither of us had ever thought we'd find ourselves in such a line of work, but Joy has a way of sucking you in.

As a fresh contrast to the rich foods usually served for the Super Bowl, we're here to remind you: Texas Caviar is absolutely delicious. Studded with tomatoes, chiles, and fresh herbs, this "caviar" straddles the line bertween dip, salad, and salsa.

We all need a reset button sometimes. We all get trapped between our immediate concerns and the petty squabbles of the day. We fight with the people we care about over things so small we won't remember them in a few days, while the big stuff--compassion, peace, love--slips away from us without our even noticing. We become so busy that we can't see the beauty two feet in front of our faces.

Gardening is an act of faith. You plant seeds. They sprout or they don't. The ones that sprout may mature or not. There may be hail, torrential rain, drought, late/early frost, birds, insects, or all of the above. But you plant anyway, and you tend, and you weed, and if you happen to be blessed with a combination of persistence, know-how, and sheer luck, you will reap something.


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!