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Ingredients & Techniques

Eggs are a horribly misunderstood food. Almost all of us cook them at one time or another, and almost all of us cook them the wrong way.

I don't mean to get started on a bad foot. I'm not accusing you of crimes against food. I myself have hastily cooked eggs many times, but it's something...

Having fresh greens in the crisper after a long winter is such a relief. Spring greens are a celebrated tonic, and while I don't know how much cleansing power they actually have, I do know that it feels mighty good to munch on a fresh salad in the springtime. The tastebuds fairly rejoice.

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Just like homemade butter or ricotta, homemade mozzarella will change how you view this mild, un-aged cheese.
If you've ever had a mozzarella-tomato salad (also known as insalata carprese) made with really good mozzarella, you know that what they (whoever "they" are) put on pizza...

I love reading about what people keep in their fridges. An article promising to provide an itemized account of what Prince keeps in his refrigerator? You have my attention. I don't know why this fascinates me--it's a benign form of voyeurism, I suppose. A refrigerator is an intimate thing,...

Hurricane Sandy has us all thinking about natural disasters and how to prepare for them. Since we live in a very rural area, we always have emergency supplies on hand, as a snowstorm or even a large tree that falls across the road could mean days without electricity or the ability to get out for...

Apricots are potentially one of the most underappreciated fruits in America. If you've ever bitten into a cottony supermarket apricot, you understand why. At their best, apricots are sweet and tart, juicy, but not as gushy as ripe peaches, yet firm-fleshed. At their worst, apricots are...

Wild mushrooms are the ultimate forager's prize. Ephemeral and camouflaged, they represent the bounty and mystery of forest and field. They also happen to be some of the best eating around if you're cooking with wild foods.

Of course, before I get carried away with tales of mushroom...

Okay, I've started you on your levain journey, and hopefully you have a good basic idea of how to begin. But the thing about a starter is that it's a long-term relationship. Or at least it can be if you play your cards right.

As in any relationship, the first days are blissful and...

Starting at the tender age of eight or so, my parents shipped me off to camp for one week during the summer. It wasn't a particularly awesome camp. I often hear my peers speak rapturously of summer camp--bonfires and s'mores, horseback rides, canoeing, making bracelets--but the camp I went to...

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Joy of Cooking App for iPad

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! 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!