Garden fresh raspberries are pretty perfect. The plants are hardy perennials. They don’t need much coddling. Just a place to be. The fruit practically falls right into your hand when it’s ripe. Of all fruits, I think of raspberries as a luxury. They’re so fragile and soft that they can’t be piled on top of each other. They resist mass production and distribution. Humans have commodified them, of course—bred some varieties to be sturdier to withstand the long journey from cane to crisper. But even though I can get the store-bought kind anytime, be it January or September, I wait all year for these homegrown beauties.
We are collaborating with @salmonberrycommons on a bundle of local and organic goods (feat: @jacobsensaltco and @lonesomewhistlefarm ) so you can make our skillet chocolate chip cookie recipe at home! See our link in bio to get the goods from good people, and visit our stories for the full recipe. Salmonberry Commons is currently delivering to the Portland metro area, the north Oregon coast, and SW Washington. A portion of the proceeds will be donated to @blackfoodnw and the Clatsop Nehalem Confederated Tribes. The bundle is super generous—you’ll have lots of ingredients left over for other baking and cooking projects after you’ve devoured the cookie. Stay home, stay safe, and bake! ❤️
We had a blast talking with @davidleite and @reneeschettler on the Leite’s Culinaria podcast! We talk about the long and winding road to revising Joy, what it was like to test over 2,000 recipes, and how we decided what changes to make. Check out the link in bio to listen and see the full transcript!
We had a round of pie dough in the freezer and a few firm but less than amazing apples. We figured some caramelized sugar would liven them up! This is Joy’s Tarte Tatin recipe, made with our all-butter pie dough. Pro tip: If you’re making pie dough but only need enough for a single crust pie, go ahead and make enough for 2 crusts, then freeze half. It takes the same amount of time, then you have pie dough ready and waiting. Just thaw in the fridge overnight and you’re golden.
Baked stuffed shells from Joy, repost courtesy of @pdxfoodlove . She brings up a great tip in her original post: if you want the top to get a little more brown, crank the broiler for a couple minutes at the end of cooking. Just be careful—not all bakeware is broiler safe (looking at you, modern American-made Pyrex 😒).
We love this photo of a (very) young Irma holding her daughter, Marion. This photo is probably from 1903. Irma would have been 26 years old. It would be another 28 years before she would publish Joy at the age of 53. There's a lot of emphasis in our culture on very young people being at the top of their game (see: every 30 Under 30 list), but Irma didn't find her calling until midlife. Here’s to the late bloomers ❤️
One of our favorite things to do is riff on recipes. Sure, sometimes it backfires, but most of the time it works out. Occasionally it goes so well that a new recipe is born! This is an adaptation of the chess pie recipe in Joy, with roasted rhubarb added. Chop 8oz rhubarb into 1” pieces and roast at 400F until barely tender, about 10 minutes. You just want to knock the raw edge off. Then scatter the rhubarb in a par-baked crust and pour the chess pie filling over it. The rhubarb is super tart and the chess pie filling nice and sweet. The only thing that could improve this scenario is a generous scoop of unsweetened whipped cream 💓
Aeons ago, we spoke with @katkinsman about Joy’s past, present, and future for @foodandwine ‘s Communal Table podcast. Kat is a fantastic interviewer and tremendous human. The headline for our conversation: “Joy is the cookbook that can get you through anything.” That was certainly our intention when Megan and I were revising the book, and we hope Joy is serving you well during these difficult times. Kat: we feel so lucky to know you, and thankful for your fellowship and advocacy as we have navigated these past few years as the public face of Joy. Link in bio!
Can we just have a moment of appreciation for this loaf of milk bread that John made? And he is “not a baker.” Obviously he’s been holding out on me! Recipe from @kindredrestaurant via @food52