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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
Warm Up The Meal
From linguine to lo mein, from spätzle to soba, pasta and other noodles make up one of the largest and richest categories of our cooking history. Certainly Italy has made the greatest contribution. Italy’s influence on our love affair with noodles is so great that the Italian word pasta has become part of our everyday language.
No matter which pasta you are cooking, do not overcook. The timing can be gauged only by lifting a piece from the pot and tasting it—not once, but several times. The perfect state is al dente—or literally, to the tooth—reached when no taste of raw flour remains but the pasta still offers slight resistance to the bite. Start testing fresh pasta and very thin shapes after about 30 seconds, spaghetti and linguine after 4 minutes, and macaroni and other short, tubular shapes after 8 minutes.
Pasta and Beans (Pasta e Fagioli)
Note: Numbers refer to pages in the cookbook. Many of the recipes can be found online by using our search feature.
This version of pasta and beans is more a thick stew than a soup. If you prefer it thinner, add more stock or broth, or even water.
Heat in a large saucepan over medium heat:
2 tablespoons extra-virgin olive oil
Add and cook, stirring, until the onion is golden brown, about 5 minutes:
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery rib with leaves, finely chopped
2 tablespoons minced parsley
Stir in:
2 large garlic cloves, minced
Cook for 1 minute, then add:
Two 15 1/2-ounce cans cannellini, Great Northern, or pinto beans, rinsed and drained
Partially mash the beans with the back of a spoon. Add:
2 cups chicken stock or broth, or as needed
Bring to a simmer, partially cover, reduce the heat, and simmer for 5 minutes. Stir in:
1 cup elbow macaroni
Salt to taste
Cook until the macaroni is tender, about 15 minutes. Thin the sauce, if needed, with additional stock or water. Season to taste with:
Black pepper
Just before serving, stir in:
1⁄4 cup grated Romano (2 ounces)
Ladle into bowls and serve, passing:
Additional grated cheese