• Taking advantage of not being able to go anywhere by FINALLY making @ciaosamin ‘s focaccia. Making bread is always rewarding but especially so when you’re not in a hurry. #slowfood
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    Taking advantage of not being able to go anywhere by FINALLY making @ciaosamin ‘s focaccia. Making bread is always rewarding but especially so when you’re not in a hurry. #slowfood
  • Never understood why “making a hash of it” is a pejorative. Ham and roasted Barker’s Hot chiles from the freezer, onions and potatoes from the pantry. Sunny-side-up eggs and a dusting of chili powder to come later. #quarantinelife
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    Never understood why “making a hash of it” is a pejorative. Ham and roasted Barker’s Hot chiles from the freezer, onions and potatoes from the pantry. Sunny-side-up eggs and a dusting of chili powder to come later. #quarantinelife
  • As we all brave another week of social distancing and cook from the pantry as much as possible, we thought it might be instructive to chronicle how one batch of a staple ingredient, such as this bowl of dried chickpeas, can be utilized in many meals without having to hit the repeat/reheat button. There is nothing wrong with whipping up a big batch of something and then eating it several times—we portioned and froze a big pot of ragú with just that intention. But, if you have the time and means, we highly recommend using staples in several ways. First dish up is falafel, page 214 of the new edition. For those of you who don’t have a copy: soak 1 1/4 cups dried chickpeas in water to cover overnight. The beans should be soaked, but not cooked! If you soaked the whole bag like I did, that’s ~3 cups soaked beans. Roughly chop the onion, garlic, and parsley and add with the beans to a food processor, along with 2 teaspoons ground cumin, 1 1/2 teaspoons table salt, 1/2 teaspoon each ground coriander, turmeric, and baking soda, and 1/4 teaspoon cayenne. Grind to a coarse puree, then blend in 2 tablespoons flour or chickpea flour. Wait at least 15 minutes, then scoop ~1/4 cup of the mixture out at a time and form into balls (or logs, or whatever). Fry in 1/2 inch of shimmering oil for 6 to 8 minutes, turning once or twice to evenly brown the exterior. This recipe makes about 12 balls, or 4 servings. If you want, you can cover and refrigerate the falafel mixture and fry a few balls at a time for lunch throughout the week. For the tahini dressing (page 576), mix together 1/2 cup of tahini and 1/2 cup water together, microplane a garlic clove in there, add 2 tablespoons lemon juice, 1/2 teaspoon ground cumin, and salt to taste. This has got to be the easiest sauce to make in the entire book, and it is delicious on many things. If you have any left (doubtful), use it to dress a salad, spoon over rice, or serve with anything grilled. PS: Excuse the raggedy parsley. Since it's destined to be ground up, I decided to trim the ugly bottom leaves off our plant (actually a volunteer that sprang up last fall and overwintered… free herbs!).
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    As we all brave another week of social distancing and cook from the pantry as much as possible, we thought it might be instructive to chronicle how one batch of a staple ingredient, such as this bowl of dried chickpeas, can be utilized in many meals without having to hit the repeat/reheat button. There is nothing wrong with whipping up a big batch of something and then eating it several times—we portioned and froze a big pot of ragú with just that intention. But, if you have the time and means, we highly recommend using staples in several ways. First dish up is falafel, page 214 of the new edition. For those of you who don’t have a copy: soak 1 1/4 cups dried chickpeas in water to cover overnight. The beans should be soaked, but not cooked! If you soaked the whole bag like I did, that’s ~3 cups soaked beans. Roughly chop the onion, garlic, and parsley and add with the beans to a food processor, along with 2 teaspoons ground cumin, 1 1/2 teaspoons table salt, 1/2 teaspoon each ground coriander, turmeric, and baking soda, and 1/4 teaspoon cayenne. Grind to a coarse puree, then blend in 2 tablespoons flour or chickpea flour. Wait at least 15 minutes, then scoop ~1/4 cup of the mixture out at a time and form into balls (or logs, or whatever). Fry in 1/2 inch of shimmering oil for 6 to 8 minutes, turning once or twice to evenly brown the exterior. This recipe makes about 12 balls, or 4 servings. If you want, you can cover and refrigerate the falafel mixture and fry a few balls at a time for lunch throughout the week. For the tahini dressing (page 576), mix together 1/2 cup of tahini and 1/2 cup water together, microplane a garlic clove in there, add 2 tablespoons lemon juice, 1/2 teaspoon ground cumin, and salt to taste. This has got to be the easiest sauce to make in the entire book, and it is delicious on many things. If you have any left (doubtful), use it to dress a salad, spoon over rice, or serve with anything grilled. PS: Excuse the raggedy parsley. Since it's destined to be ground up, I decided to trim the ugly bottom leaves off our plant (actually a volunteer that sprang up last fall and overwintered… free herbs!).
  • We had a fantastic time chatting with @thesporkful about Joy’s history, the new edition, and our unflinching loyalty to the signature recipe writing format Irma invented in the 1930’s: the action method. Why more food writers haven’t caught on and adopted it is a mystery to us. Irma’s format for recipes is truly the most sensible for readers who are in the midst of cooking tasks. Curious? Ready to throw down? We are ready to take all comers and evangelize in the comments!
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    We had a fantastic time chatting with @thesporkful about Joy’s history, the new edition, and our unflinching loyalty to the signature recipe writing format Irma invented in the 1930’s: the action method. Why more food writers haven’t caught on and adopted it is a mystery to us. Irma’s format for recipes is truly the most sensible for readers who are in the midst of cooking tasks. Curious? Ready to throw down? We are ready to take all comers and evangelize in the comments!
  • Tuna is versatile and can provide the protein for a variety of miraculous pantry meals, but sometimes the heart wants a salad sandwich. We go heavy on the pickles and add-ins, light on the mayo, with a healthy squeeze of lemon. The crunchy mirepoix-ish addition is my father Ethan’s signature lunch move (recipe on p124). The pickled peppers and cornichons are not. For scale: that’s a half pint of solid albacore, or roughly two 5oz cans.
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    Tuna is versatile and can provide the protein for a variety of miraculous pantry meals, but sometimes the heart wants a salad sandwich. We go heavy on the pickles and add-ins, light on the mayo, with a healthy squeeze of lemon. The crunchy mirepoix-ish addition is my father Ethan’s signature lunch move (recipe on p124). The pickled peppers and cornichons are not. For scale: that’s a half pint of solid albacore, or roughly two 5oz cans.
  • Our hearts go out to all of you. We are having a very difficult time putting things together right now, as we know many of you are. Perhaps you or someone you love is symptomatic and self-isolating or hospitalized. Maybe you are alone and anxious (👋) about what the future holds for you, your family, your (our) community. I wish I had more than a silly heart picture to offer… a recipe for coping or, better still, a photo or caption capable of reassuring everyone that tomorrow will bring better things. For now, the best I can do is to let you know that you are not alone in this, and that our virtual doors are open. If you have organizations in your community that are worth donating to or volunteering for, please share them in the comments. For those of you in PDX who are asymptomatic and have time to give, we encourage you to sign up with @pdxcovid19mutualaid and consider donating to @nickzukin ’s gofundme for undocumented workers. For everyone else, we hope you find a measure of peace cooking for those you love.
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    Our hearts go out to all of you. We are having a very difficult time putting things together right now, as we know many of you are. Perhaps you or someone you love is symptomatic and self-isolating or hospitalized. Maybe you are alone and anxious (👋) about what the future holds for you, your family, your (our) community. I wish I had more than a silly heart picture to offer… a recipe for coping or, better still, a photo or caption capable of reassuring everyone that tomorrow will bring better things. For now, the best I can do is to let you know that you are not alone in this, and that our virtual doors are open. If you have organizations in your community that are worth donating to or volunteering for, please share them in the comments. For those of you in PDX who are asymptomatic and have time to give, we encourage you to sign up with @pdxcovid19mutualaid and consider donating to @nickzukin ’s gofundme for undocumented workers. For everyone else, we hope you find a measure of peace cooking for those you love.
  • Potato, New Mexico green chile, and chorizo hash. John likes to make chorizo by buying ground pork and mixing in a blend of ground spices. The recipe’s in the book! #joyofcooking #thejoyofcooking #sundayfunday #sundaybrunch #homecooking #homemade
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    Potato, New Mexico green chile, and chorizo hash. John likes to make chorizo by buying ground pork and mixing in a blend of ground spices. The recipe’s in the book! #joyofcooking #thejoyofcooking #sundayfunday #sundaybrunch #homecooking #homemade
  • Hi all, we have a treat for you! In celebration of the new Joy, we’ve partnered with the amazing team over at @tilitnyc to make a limited edition collaboration apron. Their workwear is some of the most trusted and beloved in the biz, and we are overjoyed to have been able to work with them on this. To help spread the love, we’re partnering with @tilitnyc and @simonandschuster to give 3 lucky winners the collaboration apron AND a copy of Joy. See below for how to enter, and good luck! . . To enter: 1. Follow: @thejoyofcooking and @simonandschuster and @tilitnyc 2. Tag your favorite friends to cook with! . . Rules: No purchase necessary. Enter between 9:00am ET on 03/12/2020 and 11:59 pm ET on 03/16/2020. Open to residents of the fifty United States and the District of Columbia who are 18 and older. Winners will be selected at random on or about 03/17/2020. Odds of winning depend on number of eligible entries received. Void where prohibited or restricted by law. Please see link in bio for full rules #giveaway #joyofcooking #tilitnyc #simonandschuster
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    Hi all, we have a treat for you! In celebration of the new Joy, we’ve partnered with the amazing team over at @tilitnyc to make a limited edition collaboration apron. Their workwear is some of the most trusted and beloved in the biz, and we are overjoyed to have been able to work with them on this. To help spread the love, we’re partnering with @tilitnyc and @simonandschuster to give 3 lucky winners the collaboration apron AND a copy of Joy. See below for how to enter, and good luck! . . To enter: 1. Follow: @thejoyofcooking and @simonandschuster and @tilitnyc 2. Tag your favorite friends to cook with! . . Rules: No purchase necessary. Enter between 9:00am ET on 03/12/2020 and 11:59 pm ET on 03/16/2020. Open to residents of the fifty United States and the District of Columbia who are 18 and older. Winners will be selected at random on or about 03/17/2020. Odds of winning depend on number of eligible entries received. Void where prohibited or restricted by law. Please see link in bio for full rules #giveaway #joyofcooking #tilitnyc #simonandschuster
  • The gang's all here. How far back does your love for Joy stretch? Don't forget to tag us in your photos of Joy (new and old) -- we never get tired of seeing them in the wild! #joyofcooking
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    The gang's all here. How far back does your love for Joy stretch? Don't forget to tag us in your photos of Joy (new and old) -- we never get tired of seeing them in the wild! #joyofcooking