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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
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 crumbled feta cheese.
Milled wheat berries are called cracked wheat. When wheat berries are steamed, dried, and then milled, the result is bulgur, available in fine, medium, and coarse grinds. Bulgur is a central ingredient in Tabbouleh, below.
Tabbouleh
Note: Numbers refer to pages in the cookbook. Many of the recipes can be found online by using our search feature.
8 to 10 servings
Place in a large bowl:
1 cup medium-grain bulgur
Stir in:
2 1/2 cups boiling water
Let stand for about 30 minutes. Drain, put in a large bowl, and add:
4 large tomatoes, finely chopped
2 cups chopped parsley leaves, finely chopped
1 cup mint leaves, finely chopped
(1 cup purslane, finely chopped)
1 bunch scallions, finely chopped, or 1 medium onion, finely chopped
Stir in:
(1/2 teaspoon ground allspice)
1/4teaspoon black pepper
Whisk together:
1/3 cup fresh lemon juice
1/3 cup extra virgin olive oil
Add to the tabbouleh and toss to coat. Taste for seasoning. Spoon onto a platter and surround with:
1 head romaine lettuce, leaves separated and ribs removed