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Ingredients & Techniques

Citrus season is always something of a pleasant surprise. In the cold, damp grey of winter, I imagine trucks rumbling to and fro across the country. From California with Meyer lemons and blood oranges; from Texas with enormous pink grapefruits; from Florida with Cara Cara and navel oranges....

Do you ever find a recipe that you really want to try, and you end up not making it because it calls for crème fraîche?

I've been there.

It's gotten easier and easier to find crème fraîche in most supermarkets, but it's still expensive, and calling for it, flippantly, in a recipe...

As a somewhat seasoned baker, I can look back on the past five years and say with great certainty that my Achilles heel, my physical albatross, has been pie dough. Many an attempt at pie-making has been thwarted by shrunken, greasy crusts. I have done my reading. I have practiced. I have been...

Beans are an elemental food. We take them for granted because we usually buy them in a can, drain and rinse them, and then add them to other things where they fade into the background--little more than a pleasing texture or a cheap ingredient to add bulk.

But beans, along with some other...


Our basil plants have been the saving grace of our garden this year. Poor, first-year soil? Check. Drought? Check. Heat wave? Check. Rampant insects? Check. This summer has felt like the plagues of Egypt, and yet our basil not only grew, but it prospered mightily. Never wilted, never...

1. The greens you buy.

            - Buy the freshest, sprightliest greens you can find. Clamshells are tempting and can be good, but they can also be places where greens go to die. We've all experienced the biological wonder of a box of greens turning to sludge in the...

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.


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...


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!