Follow Us on Pinterest 

recipes

I wrote this post for a blog swap with the lovely Autumn Giles of Autumn Makes and Does. Her blog is really wonderful--clean, unpretentious, and loaded with simple recipes. Check it out!

Given our cultural predilection for breeding the most uniform, shelf stable, and prettiest fruits and vegetables, it's a wonder the quince has survived our agricultural fervor.

Thanksgiving is over a month away. Chill out, y'all.

A package of fresh chorizo will make a girl do wild things.

It might just prompt her to create a slightly offbeat Thanksgiving side dish.

There's nothing wrong with Thanksgiving as it stands. The turkey, the stuffing, the cranberry sauce, the pumpkin pie.

But do you ever feel, in the part of your soul that loves spice and surprise, that Thanksgiving is a little...bland?

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.

Well-marbled short ribs turn into a luxurious treat after a long braise. The flavorful meat falls off the bone, and the pan juices from short ribs make for an exceptional, velvety sauce. We opted for red wine as the braising liquid and a large addition of mushrooms—which gets reduced into a classic marchand du vin (mushroom wine sauce).

I hadn't thought about it until recently, but our apartment in Portland is the first place I've ever lived that doesn't have a yard. No grass, no trees, not even a balcony for potted plants.

Years ago, but not so many years ago, I stood watching a team of draft horses turn a sorghum mill. The slow plodding of the horses and the gentle creak of the mill as we fed the cane through was the soundtrack of the day. Bright, June bug green liquid, thick with sugar, flowed from the mill to a vat beneath which we stoked a hot fire.

I've followed Autumn's blog for a while now. She is my favorite kind of blogger--she focuses on straightforward (but never boring), seasonal food made from fresh ingredients, and her photography is simple and utterly gorgeous. She also has a knack for creating fabulous boozy treats, which I appreciate.

Pages

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 www.joyofcookingapp.com. Don't forget to review the app!