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Ninety-Four Years of Joy

Welcome to the official Joy of Cooking website! Come for the recipes, stay for the stories (we've got about 100 years’ worth). We'll share recipes new and old, projects we're working on, and, as always, more helpful cooking advice than you can shake a spatula at.

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Recipes

Browse our favorite new recipes and a selection of time-tested classics.

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Resources

Read all about cooking methods, prep techniques, and ingredients.

Learn
Closeup of a raised bed full of herbs, including lovage, salad burnet, thyme, Greek oregano, and chives.

Blog

What we're up to, what we're thinking about.

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RECIPES

Featured Recipes

Overhead view of a loaf of chocolate zucchini bread. The has been placed on a small, handled cutting board. Half of the loaf has been cut into thick slices, which are shingled to reveal the tender, moist crumb.

Apps & Snacks, Baking, Breakfast, Desserts

Chocolate Zucchini Bread

Worth making in its own right, even if your zucchini crop was a bust.

Overhead view of Sichuan-style cucumber pickles in a shallow white bowl.

Condiments, Preservation

Sichuan-Style Cucumber Pickles
All these spicy pickles take is a little patience and a few minutes to fry the Sichuan pepper, dried chiles, and mustard seeds.
Profile view of a slice of olive oil cake perched on the blade of a chef's knife over a small serving plate. The rest of the cake is visible in the background, slightly out of focus.

Baking, Desserts

Olive Oil Cake
The perfect "anytime" cake.
Steamed mussels, served with a bowl of fries and a ramekin of aîoli. A glass of white wine is nearby.

Mains

Moules Frites
One route to happiness: plump mussels, rich broth, crisp fries, garlicky aïoli, and crusty bread.
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Steamed mussels, served with a bowl of fries and a ramekin of aîoli. A glass of white wine is nearby.

Mains

Moules Frites

One route to happiness: plump mussels, rich broth, crisp fries, garlicky aïoli, and crusty bread.
Read
Overhead view of salted chanterelle mushrooms in a mixing bowl. A Dutch oven containing olive oil and garlic, shallot, and fresh herbs is nearby.

Apps & Snacks, Condiments, Sides

Mushroom Confit

Bathe your shrooms in olive oil with garlic, shallots, and herbs.
Read
Overhead view of a Texas sheet cake, cut into square slices. Each slice has been topped with one plump bourbon-soaked cherry.

Baking, Desserts

Texas Sheet Cake

Rich, chocolatey cake for 20+ guests? Check.
Read
Profile view of a slice of olive oil cake perched on the blade of a chef's knife over a small serving plate. The rest of the cake is visible in the background, slightly out of focus.

Baking, Desserts

Olive Oil Cake

The perfect "anytime" cake.
Read
Closeup of two portions of hot-smoked salmon, resting on a cooling rack set over a quarter sheet pan.

Apps & Snacks

Hot-Smoked Salmon

Lox steals the limelight, but hot-smoked salmon deserves its own obsessive following.
Read
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  • R.I.P. to all the books I’ve loaned out only to lose them because I recorded the borrower’s name in my notes app and deleted the note later because I couldn’t remember what it was supposed to mean 🫠
  • We had such a warm, wonderful conversation with Sheryl Kesey Thompson of @nancysyogurt . Her family’s yogurt has nourished me (John typing 👋) since I was a kid, so this felt like a full-circle moment in several ways. Luckily, Megan and @spicymarshall kept the conversation on track and I didn’t have too many chances to get nostalgic or weirdly emotional. We talk about probiotics and live cultures, workshopping “flourless nut balls,” storied 64-ounce Nancy’s containers, the cottage cheese boom, and all of the feelings that go along with continuing a legacy family business with dedicated fans. Sheryl relates the story of how her parents started Nancy’s and how her Uncle Ken got The Grateful Dead to play a huge benefit concert in 1972 that saved their creamery (see the cool yogurt label/ticket stub above). This week, we’re making Honey Yogurt Panna Cotta on page 821. Unlike most panna cotta recipes, we go light on the gelatin here and the texture is downright luxurious. So good! We topped the panna cotta above with Santa Rosa plum jam but your favorite fruit sauce or preserve would be perfect here.
  • Carottes râpées (French grated carrot salad) is the dish that made me love raw carrots… at least in this particular form. It’s so easy to make that you don’t need a recipe, but here are the basic proportions: 1 pound carrots 1/3 cup chopped parsley 3 tablespoons EVOO 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1 teaspoon sugar 1/4 teaspoon fine salt Everything in this salad is “to taste” so adjust accordingly!
  • We loved having @the_gastrognome on the podcast! We talk about hot pot season, the glories of celtuce, the current state of Seattle’s food scene, Seattle-style teriyaki, and why lingcod is the underappreciated star of PNW seafood. Plus, we give a listener some tips on incorporating more whole grains into their meal prep routine. Enter our Joy Scouts recipe for this episode: Freekeh with Greens, Chickpeas, and Halloumi on page 338. We added this one to the 2019 edition and it’s seriously delicious! We love the combination of the browned halloumi and the subtle smokiness of the freekeh, but you can sub in any cooked grain you may have on hand. (Farro would be a winner!)