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The past several years of my life have been largely spent learning to do arcane things.

There are few dishes that make you appreciate a dark roux better than a nice scratch-made batch of seafood gumbo. The “holy trinity” of Creole cuisine—onion, green bell pepper, and celery—are all in evidence, as is spicy Andouille sausage (or tasso ham), crab, shrimp, and briny oysters.

Every autumn, there are certain things I am compelled to do. Perhaps it’s the change in the weather that drives this compulsion; the urgency of the leaves turning and falling; the weakening sunlight.

Gardening is an act of faith. You plant seeds. They sprout or they don't. The ones that sprout may mature or not. There may be hail, torrential rain, drought, late/early frost, birds, insects, or all of the above. But you plant anyway, and you tend, and you weed, and if you happen to be blessed with a combination of persistence, know-how, and sheer luck, you will reap something.

In many ways, I've gone astray as a southern cook. I spent several years as a vegetarian, and now I tend to embrace a wide range of foods, from fragrant Vietnamese soup to spicy Indian dal to vermilion Spanish paella. World cuisine simply holds too many treasures for me to be content with the food of my childhood.

Spring always seems to be a time of transition. We move from hibernation and stasis into expansiveness and rapid-fire change. At least, that's always how it seems to work in my own life. I enjoy the hunkering down of winter. It gives me time to take stock, do some planning, and pull out the sewing machine for a creative burst or two.

It's hard to believe 4 months have passed since our last post! Rest assured, Megan and I are alive, well, and not on permanent vacation. In fact, we've been hard at work on--wait for it--the next edition of the book! Since it's just the two of us right now (with help from a few willing testers and sharp readers) this website has fallen into disrepair.

This week I've been on something of a media fast, as much as one can be these days. I know it must seem irresponsible of me. It must appear that I have thrown up my hands; that I have buried my head in the sand; that I have stuck my fingers in my ears and chanted "nah-nah-nah-nah-nah." But I stand by it. Staying away from the drama of politics right now is keeping me relatively zen.

This one's kind of a no-brainer: adding chocolate to chess pie filling is absolutely delicious. Rarely does a dessert with such a down-home rep as chess pie feel elegant and refined. For whatever reason, this pie effortlessly conjures up those adjectives with its satisfying texture, which reminds us of a pleasantly-dense chocolate pudding or chocolate custard.


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!