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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.
A Recent Featured 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 recipe for a speedy, fresh home cooked meal.
Fettuccine with Salmon and Asparagus
Note: Numbers refer to pages in the cookbook. Many of the recipes can be found online by using our search feature.
8 first-course or 4 main-course servings
This delicious and quick pasta dish uses smoked or cooked salmon. Filled with fresh ingredients - chives, asparagus and lemon - this dish is a gentle reminder to slow down, cook and savor fresh flavors from your kitchen.
Cooking tip:
While boiling the water for the pasta, clean and trim the asparagus, chop the chives and parsley. While the fettuccine boils, prepare the creamy, lemon zest-spiked sauce. By the time the pasta is al dente or perfectly cooked to the tooth, your entrée is ready. Round out the meal with a tart green salad made with arugula, endive and radicchio. These bitter greens offer a palate-pleasing contrast to the creamy entrée.
Use green spinach fettuccine for an especially attractive dish. Please read About Cooking Pasta, 320. Bring to a rolling boil in a large pot:
4 to 6 quarts water
2 tablespoons salt
Add and cook until tender but firm, 1 to 4 minutes, depending on their thickness:
1 pound asparagus, tough ends trimmed and cut into 1-inch pieces
Scoop out the asparagus with a sieve and rinse under cold water to stop the cooking. Add to the boiling water and cook until tender but firm:
1 pound spinach fettuccine
Meanwhile, melt in a large skillet over medium heat:
3 tablespoons butter
Add the asparagus and cook, stirring, just to coat with butter, about 1 minute. Stir in and heat through:
1 cup heavy cream
Grated zest of 1 lemon
Drain the pasta and add it to the skillet, along with:
4 ounces smoked salmon, cut into thin strips, or cooked fresh salmon, cut into small pieces
1⁄4 cup snipped chives
1⁄4 cup chopped parsley
(2 to 3 tablespoons capers, drained)
Salt and black pepper to taste
Toss to combine and serve hot.