The Joy of the Joy of Cooking

I had a good feeling about Pita salad (Fattoush) (p. 159) because I really like pita bread.  I'm not a big salad eater.  I want to be. ...

This is the second post in a series so make sure to read Post 1 ( especially if you like whipped fish [and who doesn't]!). I hat...

Both of my parents are huge proponents of Tomato and mozzarella salad (insalata caprese) (p. 169). When my father and I went to Rome in 200...

Summer is usually full of overproducing vegetable gardens for many people. Those people (often totally sick of most of the vegetables growi...

**Pop to the end for my new feature!** As I mentioned before, I got a terrific deal on cucumbers and had to find a way to use them all. I t...

Sauteed corn (fried corn) (p. 271) is such an easy recipe that it is barely registers as a recipe at all. I (or rather, Josh) sliced six ea...

I have a number of reasons for putting a recipe off instead of making it.  Sometimes a recipe is expensive, sometimes they are complex or ch...

I haven't been making much progress on the entree salad section of TJOC. I'm guessing it's because we tend not to have a lot of...

The week after my PhD "graduation" my brother Sam graduated from high school! Congrats, Sam! (I will post a picture of Sam and I ...

The next few posts need a bit of introduction (a happy introduction!). Most of you know that I'm working on a PhD--I'm nearing the e...

Pickled beet salad (p. 166) was on my randomly selected list and I've been meaning to make it for a while, but, honestly, it's diffi...

This is a simple blog post, each recipe with only one picture. I don't like Egg salad (p. 164), so this is another post in the list of f...