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            If you were standing with me on the front porch of the Joy Test Kitchen right now, you would see the chickens. They're beautiful. They have little feathery bell bottoms and ruffle their feathers and scratch and cluck and coo. The guineas are even more beautiful, like little round ladies with bustles. There are feathers and bits of straw everywhere.

By this point in the season, many grilling-obsessed cooks are beginning to tire of the same old methods and recipes they've come to depend on. If you haven't already tried doing a steak or two directly on the coals at a campfire or in your grill, it might be just the right antidote to cure a late-summer case of grilling apathy.

The onslaught of San Marzanos continues here in East Tennessee, forcing us to adopt drastic measures. As freezer space and canning jars dwindle, we find ourselves resorting to a very space-efficient preservation method: tomato paste. Not only does this method help keep us from wasting fresh tomato fruit, it also cuts down on food costs and spoilage. How, you may ask?

Back when I was writing about home cheese making, I forgot one very crucial cheese that is, frankly, the easiest of all and perhaps the most rewarding cheese to make at home. It is simple, dry and salty, it keeps for a long time, and it requires no pressing or special conditions for aging: feta. Dig it.

 

As we continue to drown in succulent tomato heaven, we decided that breakfast wasn’t really pulling its weight, so to speak, in our efforts to decimate these juicy kitchen countertop invaders. Of course, we turned to our trusty 2006 JOY for some ideas and immediately became fixated on this quiche recipe.

Have you gotten the impression that we're drowning in produce here? Good. We want to make ourselves clear.

Ever notice how "squash" suspiciously resembles "squish?" Perhaps it had not occurred to you, in which case it is probable that you have not eaten enough of it in your lifetime. Squash, that is.

When you write about food for a living, you find yourself scraping the bottom of the barrel sometimes. You'll have twenty good ideas, then a few duds, and you start to doubt your ability to think about food coherently.

The first tomatoes of the season are sacred. Spoken for. They are thinly sliced, dressed with salt and pepper and maybe olive oil at the most, and eaten in reverent silence. As there are a few more tomatoes to be had, the tomato sandwich recurs. White bread, mayonnaise, tomato, salt and pepper. And then July and August arrive, and we are spoiled for choice.

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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!