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About 6 cups; 4 servings The stale bread gives this cooling soup a wonderful, rich texture.
A classic apple pie with a buttery crust and spiced apple filling. Perfect for fall gatherings.
About 2 cups This intensely fresh, herbal salsa is especially good with fish, chicken, roasted vegetables, and eggs. For a richer salsa, you may roast…
About 7 cups; 4 servings This intensely aromatic, spicy, and sour soup is truly revivifying. Once you find the ingredients, it comes together remarkably…
One 9 × 5-inch loaf; about 8 servings This beautiful pound cake is from cake maven Rose Levy Beranbaum. Have all ingredients at room temperature, about…
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.
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