SEARCH RECIPES
Search the ever expanding JOY Recipe Box of online recipes.
The 75th anniversary edition of Joy of Cooking
Now in its eighth edition and its 75th year, the Joy of Cooking brings you numerous 30-minute meals. For the first time ever, JOY gives you slow cooker recipes and tips. Especially important to busy households is a new section that teaches you to cook for a day and eat for a week! If your family is on the go, buy this modern classic now at Barnes & Noble, Powell's or Amazon.
PAST FEATURED RECIPES
Irish Stew warms up St. Patrick's Day
Irish stew makes a wonderful end-of-winter dinner. The lamb is not browned like in traditional beef stew. This technique of not browning the meat is also used in a French blanquette or in รก blanc cooking. The potatoes for the stew a... • See the recipe >
Salmon Chowder, a Delicious Soup
Fresh salmon, purchased either as fresh or frozen skinless filets, lends itself to hearty but quick soup because it provides full flavor in brief time. This can be easy to overcook, so remove from the heat as soon as the salmon is cooked. A certain a... • See the recipe >
Hard Boiled Eggs
Hard-boiled, hard-cooked, it seems that everyone has different terminology for this type of egg. There are also many different techniques for cooking hard-boiled eggs, some starting with hot water, and some with cold water. Here at the Joy Kitchen, w... • See the recipe >
Brunch for Mom
There are different accounts as to the origin of this classic dish, but we know that perfectly poached eggs form the foundation. Mother's Day presents the perfect time of year for Brunch, and with Eggs Benedict as the main course, you're sure to plea... • See the recipe >
Quick and Delicious Supper
If you're like most, you might not know what you're cooking for dinner at 4:30 p.m. on any given week night. Here at the Joy Kitchen, we want you to cook, and not make reservations. For that reason, we're here to help. Here is a rec... • See the recipe >
Celebrate with Potato Salad
Potato salad is a summer picnic staple. Best prepared with scrubbed potatoes that are cooked in their jackets until tender, yet firm, at the center when pierced with a thin knife or fork. Peel and dress while still warm, if desired. For mayonnaise- a... • See the recipe >
Hamburgers
Merchants of the German port of Hamburg, through centuries of trade with Estonians, Latvians, and Finns, had acquired the Baltic taste for scraped raw beef, but it was not until the St. Louis World’s Fair in 1904 that broiled, bunned beef was i... • See the recipe >
Fruit Galette or Crostata
A galette (French) or crostata (Italian) is a free-form tart baked on a cookie sheet rather than a pie or tart pan. Galettes and crostatas may be made with a flat crust of pastry, baked with sweetened fruit on top. Or, if the fruit is juicy, the side... • See the recipe >
Pita Salad
Also called Fattoush, this refreshing salad is chock full of summer-time produce mixed with toasted pieces of pita bread. Fattoush allows cooks to use seasonal produce such as tomatoes, peppers, cucumber and scallion (green onion) and is considered a... • See the recipe >
Corn and Summer Go Hand in Hand
Fresh corn brightens a meal and is one of the most loved of all vegetables. It is at its peak in summer and ideally, it is eaten very close to picking. If this isn’t possible, remember that many hybrids, whether the kernels are yellow, white, o... • See the recipe >
Mushrooms - Perfect on the Grill
There is nothing simple about these uncomplicated-looking fungi. For example, although they’re mostly water, they have more protein and vitamin B than most plants. For another, they manage to contribute both elegance and earthiness to any dish.... • See the recipe >
Brown Bag or After School Treat
Since these are simply spread in a pan, baked, and cut into serving pieces, bars cookies are the quickest and most easily produced cookies. Bake them in greased pans at least 1 ½ inches deep. Pay close attention to the size of the pan called f... • See the recipe >
Oven-Fried Chicken
Oven frying delivers a crisp, crunchy crust with a minimum of fat. This chicken is terrific served at room temperature as part of a fall picnic or as leftovers for lunch. If serving it cold, you can remove the skin before coating and baking, which al... • See the recipe >
Dressing or Stuffing Anyone?
Is there a difference between stuffing and dressing? Some say not, but the JOY refers to stuffing as anything cooked in the bird, meat, or fish; and dressing as that cooked separately in a baking dish. The big difference worth mentioning is that we d... • See the recipe >
Choose Granola - A Whole-Grain Meal or Snack
Crunchy, wholesome and delicious this granola is a real homemade treat. Eaten out of hand, served as a cereal, or sprinkled on yogurt, granola adds whole-grain nutrition to any breakfast or snack. Granola is versatile and customizable. If barley or r... • See the recipe >
Go Green
Cultivated greens are available in a variety of types, with flavors from mild to pungent. Greens are chock-full of the nutrients for which dark green vegetables are celebrated—vitamins A and C, minerals such as iron, and numerous phytochemicals... • See the recipe >
Sweets Ring in the Season
To celebrate the holiday season, we will publish some favorite JOY holiday cookie and candy recipes. Many of our readers don’t think it’s Christmas without this cherished Joy classic recipe, Bourbon Balls. These get even better as they ag... • See the recipe >
Classic JOY Cookies
Whether dainty, sugar-dusted, and jam-filled, or buttery, crisp and cut into bells or stars, cookies are a time-honored holiday delight. Present a box of mouth-watering cookies as a hostess gift, or to a favorite teacher or office mate. The Joy of Co... • See the recipe >
Score with Super Bowl Snacks
Super Bowl Sunday, the biggest unofficial food holiday of the year, takes place on February 1, 2009. Whether you host or attend a casual get together, have some fun and amaze your friends with some trivial Super Bowl food facts, and some scrumptious ... • See the recipe >
Pass the Snacks
Super Bowl Sunday, the biggest unofficial food holiday of the year, takes place on February 1, 2009. Whether you host or attend a casual get together, have some fun and amaze your friends with some trivial Super Bowl food facts, and some scrumptious ... • See the recipe >
Keep A Valentine in Your Refrigerator
In the 1950s, Marion Rombauer Becker renamed these cookies “refrigerator cookies” but most of us still think of them as “icebox cookies,” just as Irma Rombauer called them in the first JOY, in 1931.An advantage of... • See the recipe >
A Love Affair with Chocolate
February, the month devoted to love, reigns as the time of year when friends and lovers exchange chocolates with true affection. A gift from America to the rest of the world, chocolate plays a historic role in courtship rituals. Legend (and some rese... • See the recipe >
Noodles Make Perfect Kugel
You can easily bake delicious casseroles by tossing cooked fresh or dried pasta or noodles with sauces, meats, vegetables, or cheese. Some kugels are good served hot or just warm, but this one is best hot. If assembled in advance and refrigerated bef... • See the recipe >
Mind Your Miso
Miso is a fermented soybean paste used to season and thicken sauces, marinades, and salad dressings and, most commonly, to prepare broth for Miso Soup. Miso varies in strength but is always salty; use about 1 tablespoon miso to season 4 cups liquid o... • See the recipe >
Marinades Add Flavor
Never underestimate the power of a marinade. These aromatic seasoned liquids are used to flavor meat, poultry, fish, or vegetables before cooking. Because almost all contain some type of acid, such as wine, vinegar, citrus juice, or other fruit juice... • See the recipe >
Refreshing Salad
Wondering what to do with the abundance of tomates from your garden or the farmers market? Filled with fresh herbs, whole grains and tomatoes, Tabbouleh is a popular Middle Eastern salad. Try adding chopped cucumbers, red onions, dill, basil, and/or ... • See the recipe >
Keep The Grill Going
Shrimp are sold by size or count per pound. U-10 shrimp, under 10 per pound, are huge; 51/60 count, with 51 to 60 shrimp per pound, are quite small. Given that it is best to peel shrimp yourself (the shells make exce... • See the recipe >
An Unusually Tasty Pie
The very tart filling in this favorite pie consists of paper-thin lemon slices macerated in sugar until tender and sweet. It may sound odd, but don’t be afraid—it is as delicious as it is unusual. The juiciest lemons are those with thin, ... • See the recipe >
Top Pick For Sauce
Although apples are in the market year-round, they are at their peak in the fall. So, when the trees begin to turn red and gold and the air becomes crisp, go looking for the best eating apples of the year—at orchards, markets, and roadside stan... • See the recipe >