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6 servings This recipe has been in Joy since the beginning. Feel free to pare back the “Cajun holy trinity” in any way you like to make a more restrained…
About 100 pieces Please read About Puff Pastry. Unbaked straws can be frozen in a covered container, the layers separated by sheets of wax paper, for up…
4 servings This dish was created to entertain restaurant patrons with a tableside flambé. If you want to play with fire, after adding the brandy to the…
Two 9 × 5-inch loaves This perfect white bread first appeared in Joy in 1931. It is an even-grained all-purpose bread that stales slowly and cuts well for…
4 servings We call for two different sizes of shrimp because it is cheaper to buy smaller shrimp for the stuffing mixture. However, if you wish to…
About 1 ¼ cups Serve with a Greek-style salad or pasta salad, over sliced tomatoes, or as a dip for crudités.
6 to 8 servings A cobbler is much like a deep-dish pie made with a rich biscuit dough and fruit. While neither tidy nor shapely, it is indisputably tasty…
About 15 servings Boiled peanuts are a favorite convenience-store snack in the South, but they are also a popular street-food snack in China, where they…
About 2 ½ cups Use the sugar if the choux paste will be used in a sweet application.
About 8 cups; 4 hearty servings We first learned of this “poor man’s bouillabaisse” from Jane Grigson’s Vegetable Book. Instead of calling for several…
About 10 half-pint jars Made with bitter Seville oranges, this classic formula is for the true marmalade lover. It is astringent and aromatic, the perfect…
6 servings A clafoutis, but with Armagnac-soaked prunes instead of fresh fruit. Preheat the oven to 375°F. Lightly butter a 10-inch deep-dish pie pan or a…
About 2 pint jars These pickles are not only delicious on their own, they are excellent atop herbed sour cream on Crostini, or drain them well, sauté with…
A creamy white bean dip infused with garlic and rosemary, served warm or at room temperature.
Steamed broccoli florets and sliced stalks, seasoned with salt and finished with a choice of toppings such as buttered bread crumbs, brown butter, or…
About 3 cups This raw puree “cooks” on the pie. You might be tempted to add raw garlic here, but pizzas bake through before the garlic can mellow out…
About 2 cups This sauce is the perfect partner for bucatini; shave a little Pecorino Romano on top.
About 1 pound; about 3 cups Serve candied ginger as a confection, unadorned or with one half dipped in chocolate, or as an ingredient in other candies or…
A creamy risotto made with fresh corn, enriched with butter and Parmesan. Serve as a first or main course, optionally topped with mushrooms and scallops.
A classic cheese soufflé made with Parmesan and Gruyère, optionally with smoked ham. Light and airy, perfect for a special dinner.
This recipe provides three methods for cooking winter squash: baking whole, baking large pieces, and roasting slices or chunks. Each method yields tender…
Veal chops are seasoned and seared in butter until perfectly cooked, then served with an optional herb pan sauce.
2 or 3 servings To double this recipe, use two pans, as the ingredients will crowd the pan. Tamarind paste is available in tubs, bottles, or sometimes…
6 servings Though green tomatoes can occasionally be found in supermarkets in regions of the country where the dish is popular, this recipe is most useful…
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