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“What to do with Leftover Turkey?”

As an omnivorous member of the food community, I feel that I have a confession to make. I am an ex-vegetarian.

I know a lot of people who used to be vegetarians, and even though we've all more or less come to terms with meat-eating for various reasons, many of us still feel very conflicted about meat.

Happy Thanksgiving week, folks! Before we sign off to enjoy our own Thanksgiving holiday, here's a list of Joy Kitchen recipes that may help you in your preparations. Godspeed!


Last week, a friend who runs an ice cream-related business hired me to help him with a catering event. He was in charge of the dessert course for a charity event, the attendees of which numbered around 270. He's the ice cream guru; I was brought on for my experience doing private parties and plating more desserts than seems reasonable.

One of the small mercies of life is that February only has 28 days. I know there are real reasons for it, involving Romans and lunar calendars and such, but I like to think of it as a small blessing--the fact that cold, gray February is just a little shorter.

Last year around Thanksgiving when I was working at the restaurant, our chef asked me to make something like 30 quarts of cranberry sauce.

One of the most iconically-American (and especially Southern) condiments is salt-brine-fermented hot pepper sauce. Usually made from tobascos (the pepper variety, not the brand), this kitchen staple and table condiment is a snap to make, especially if you have a glut of chiles on hand. Here in East Tennessee, chile season is still in full swing, and many varieties thrive here.

 One of my first-ever cooking projects was making the Pommes de Terre Anna from Mastering the Art of French Cooking. I must have seen a photo of it somewhere, and all those crispy, browned layers of potatoes lacquered with butter spoke to me.

Candy-making is one area of cooking that I have very little experience with. I make a mean salted caramel, and I do a pumpkin seed brittle on occasion that can make you swoon, but generally speaking, I don't enjoy making candy because the results are too sweet, and you wind up with more than you could possibly eat.


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!