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My family's Thanksgiving is less of a dinner than a potluck. We're a numerous clan, so no one bothers making the turkey the centerpiece of the table--one turkey wouldn't begin to be enough. So, while there is usually a turkey, there is also pot roast and chicken casserole and ham among other fine things to eat.

I feel like pumpkin pie so often gets the "ho-hum" treatment. The frozen-pie-crust-can-of-evaporated-milk treatment. This is also known as the I Don't Care treatment. Not cool, I say.

Let's not pretend that Thanksgiving isn't a carb-fest. Between the mashed potatoes, dinner rolls, and legions of pies, you're probably not going to get away with keeping your paleo diet. Well, you might but I'm certainly not.

I am a devout lover of bread. In France, when I lived on the same block as a nice little boulangerie, I would often wake up in the early morning hours to the smell of bread baking. No matter how early I woke, it seemed the bakers had been up earlier, and the doors of that bright little bakery opened at 7 a.m..

I was pretty sure Oregon couldn't get any more awesome. I mean, between its vast evergreen forests, its stunning coastline, its wonderful people, and its near-perfect produce, can you really expect more? But this place keeps surprising me.

If we've learned anything from the past several years of blogging, it's that you like dessert. You like banana bread and cupcakes and fudgesicles. And yet here we are again, giving you recipes for root vegetables and winter squash, knowing full well that you're all waiting for the next installment of apple pie or chocolate pudding.

We just took our winter clothes out of storage, and our apartment looks like it exploded. This is unsettling, mostly because I don't work well in messy environs. It's like having a persistent itch somewhere you can't scratch. This is also unsettling because I feel like we just got the place fairly organized and have taken a step backwards.

This time of year is always bittersweet for me. The change in the feel of the air, the clean, golden aura of the changing light--there's just something so beautiful and sad about autumn, and I can never quite shake a strange feeling of homesickness that I can only suppose is innate to my humanity. I think we all feel this way to a degree.

Beets are one of those foods that spark debate. As the saying goes, you either love them or you hate them, and I know both sorts of people. But I've also learned that it matters a great deal how you cook things. For instance, Brussels sprouts have come into vogue in recent years after the groundbreaking discovery that you don't have to boil them.

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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 www.joyofcookingapp.com. Don't forget to review the app!