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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.

Cook
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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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Joy of Cooking illustration
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Joy of Cooking illustration
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Joy of Cooking illustration
Joy of Cooking illustration
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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.
Joy of Cooking illustration
Joy of Cooking illustration
Joy of Cooking illustration
Joy of Cooking illustration
Joy of Cooking illustration
Joy of Cooking illustration
Joy of Cooking illustration
Joy of Cooking illustration
Joy of Cooking illustration
Joy of Cooking illustration
Joy of Cooking illustration
Joy of Cooking illustration
Joy of Cooking illustration
Joy of Cooking illustration
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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  • 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!)
  • Happy Pancake Tuesday! Our recipe is fluffy, delicious, and dependable. We’ve met a few readers who could recite it to us from memory. Not much has changed since Irma first wrote it down in 1931 (see the second photo). We’ve made a few tweaks over the years. In 2019, we added gram weights so that bleary-eyed morning cooks can keep the measuring cups in the drawer. Find it on page 640, and right here 👇 PANCAKES OR GRIDDLE CAKES About sixteen 4-inch pancakes Preheat the oven to 200°F. Whisk together in a large bowl: 1 1/2 cups (190g) all-purpose flour 3 tablespoons (35g) sugar 2 teaspoons baking powder 3/4 teaspoon salt Combine in another bowl, using the smaller amount of milk to start: 1 to 1 1/4 cups (235 to 295g) milk 3 tablespoons (45g) butter, melted 2 large eggs (1/2 teaspoon vanilla) Mix the liquid ingredients into the flour mixture just until combined. If the batter still seems thick, whisk in the remaining 1/4 cup (60g) milk. Place a large nonstick skillet over medium heat or preheat a griddle to medium-hot (about 325°F). When the skillet is hot, lightly brush the surface with a paper towel dipped in: Vegetable oil From just a few inches above the surface, ladle the batter onto the skillet or griddle using 1/4 cup batter for each 4-inch pancake. Cook undisturbed until bubbles form and pop on the surface of the pancakes and the bottom is golden brown, 2 to 3 minutes. Flip the pancakes and cook until browned on the second side, 1 to 2 minutes more. Transfer the pancakes as they finish cooking to a platter or rimmed baking sheet and keep warm in the oven. Serve immediately with: Softened butter Maple syrup
  • Sharing this incredible find from @kalnyc . An at least somewhat rare 1975 “bridal edition” (some booksellers call it the deluxe edition) of Joy of Cooking that we are beyond stoked to add to our collection. Correction: in the video I say this is from the 70s. It is the 1975 edition, but this printing is from the late 1980s.