Big thanks to @katemcdermott.bsky.social for joining us on the pod last week! She recounts her pie whisperer origin story, we talk about geoduck pie (her fam's favorite), why you should be listening for the "sizzle-whump," and how to get the tallest and fluffiest meringue. tinyurl.com/ycys6jdb

New ep is up! We are joined by Shane Mitchell, author of The Crop Cycle, a @bittersouth.bsky.social essay collection that profiles 11 iconic Southern crops. Shane chronicles the history of their cultivation and poignantly writes of those who grow and devour them. podcasts.apple.com/us/podcast/t...

Happy to share our convo w/ Maureen Abood, author of Lebanese Baking. We talk about the genesis of her book, writing generous recipes, a cheater knafeh that uses shredded wheat cereal, and what sets baking apart as an expression of care and remembrance. podcasts.apple.com/us/podcast/t...

Super excited to have @culinarybreeding.bsky.social on our podcast! Lane has been bringing seed breeders and chefs together for over a decade now. We love the community she has created! A good listen for vegetable stans and plant nerds. Listen here: podcasts.apple.com/us/podcast/t...

Ep 35! We loved talking with @amateurgourmet.bsky.social about his debut novel Food Person, a comedy about a cookbook ghostwriter and their narcissistic celebrity client. Plus: ice creams, cookbook faves, and how bad AI search might be making them more relevant. 🤞 podcasts.apple.com/us/podcast/t...

New episode! We talk to Melissa Knific about her upcoming cookbook that celebrates our national parks, and testing recipes from every country in the world (!) for an exciting Jessica Nabongo project. Plus, we offer a listener advice about food and recipe writing.

Some of you may know that my wife started a podcast production company and our first show is @joyofcooking.bsky.social . Megan & John are fantastic & the show is like sitting down with friends and talking about food (and more!) Their second season just started so please give it a listen and share!

We just posted the first ep of our new season with special guest Roy Choi! We talked about life in the restaurant industry, knowing your audience, building bandwidth into recipes, how to become a more intuitive cook, and his new cookbook, The Choi of Cooking. podcasts.apple.com/us/podcast/t...

Friendly reminder that a) if you don't already own the 2019 edition, you should buy it, and b) this is a book that you should just pick up and read on the regular, even if you're not planning to cook anything

GUYS. The comment period for this ends in THREE DAYS. PLEASE if you have even a little bit of time, submit a comment here: www.regulations.gov/commenton/FD... Let them know EVERYONE should be able to get COVID vaccines. They BACK DOWN when WE PUSH BACK. www.statnews.com/2025/05/20/f...

“This meeting’s adjourned… Spread the word on menus nationwide.”

This entire recipe website appears to be the product of AI. Perusing its pages, I can taste the despair. A friendly reminder to financially support live human recipe developers, cookbook authors, and content creators. dessert-recipes.com/rhubarb-puff...

Ep 24 is up, and we’re talking Joy history again. Specifically, we focus on Marion’s ground-breaking 1963 edition... the first truly modern Joy. This one means a lot to me! 🧵 the-joy-of-cooking-podcast.simplecast.com

Hi PDX!! @emmapattee.bsky.social and I are doing an experimental fundraiser for Pueblo Unido PDX (supporting those w vulnerable immigration status) where we all pledge words&funds then get together and WRITE. Come channel your inner elementary school walk-a-thon-er at Steeplejack Brewing!

Just got our order and we’re pretty stoked. They’re the best! Jump on this flavorful, velvety bean bandwagon while you can.

New episode is up! @cathybarrow.bsky.social drops by to talk about sourdough, bagels, spring garden plantings, and our favorite canning traditions. (We're really excited to try her trick of adding pectin-rich mangoes to strawberry jam!) the-joy-of-cooking-podcast.simplecast.com

We had a blast talking with @ranchogordo.bsky.social on the podcast! We chat about how he started out, his go-to recipe for "free soup," the precarity of doing business when trade policy is insane, and why Good Mother Stallards are so dang good. the-joy-of-cooking-podcast.simplecast.com

New episode! Megan Splawn talks to us about the scarcity of small chickens, pizza biscuits, bacon vs. crispy chicken skin, thriving in the kitchen when you don't want to cook, and the anxieties of cooking to your mom's (or grandma's) standards. the-joy-of-cooking-podcast.simplecast.com

Omg!!! I totally forgot like the 2 most important books for a superior foundation to your cookery library. I left out my girl @joyofcooking.bsky.social and Fannie Mae. Those 2 alone will change your life!!!! Get ‘em.

Recipe club assignment for this week: the Chan Chan. Muddled cucumber and basil get shaken with lime juice, St. Germain, Old Tom gin. Recipe’s on page 20 of the 2019 ed. A little summery, but hey, the PDX spring fake-out is ending and this is our send-off for that lovely glowing orb in the sky.

Ep 17! Hannah Chamberlain joins us and Sarah Marshall to discuss her book, How to Be a Better Drinker. We shake up a batch of Irma's gin cocktail, which she put on the first page of the original Joy—a strong editorial choice during Prohibition! the-joy-of-cooking-podcast.simplecast.com

In this week’s Dinner Thoughts™️ Megan pays homage to her meal-planning hero Tamar Adler, records our buldak-ception meal for posterity, and ignores a perfect opportunity to use the “buy a man eat fish” meme. joyofcooking.substack.com/p/dinner-tho...

Ep 16 is up! We had a talking blast with @bookishjulia.bsky.social about the challenges of recipe writing, old and new recipe formats, fermenting, microbe hotels, our admiration of Sandor Katz, and much more! Listen/subscribe here: the-joy-of-cooking-podcast.simplecast.com

Another installment of Megan’s dinner thoughts series! Subscribe for more meal-planning inspiration. joyofcooking.substack.com/p/dinner-tho...

This week's episode features our dear friend @vhuspodcast.bsky.social. We talk chat about food movies, the agony/ecstasy of recipe-following, onion slicing innovations, how "stoked for spaghetti" is a good epitaph, and our infamous squirrel illo (iykyk). the-joy-of-cooking-podcast.simplecast.com

After making umeboshi last summer, we used the umesu—the puckering, electric pink brine exuded from the salted plums—to quick-pickle young ginger. The beni shoga got most of it, but I also added some to the sweeter gari pickle. I love preservation projects that have bonus side-quest potential!

Our zhuzhed take on broccoli-cheese casserole = roasted florets, a rough chop, a Brebirousse-raclette sauce, and a crushed cornflake-Romano-chile flake crust. Basic recipe is on p. 221 of the 2019 edition!

Ep 14! Podcast producer and saucier extraordinaire Sarah Marshall joins us for a chat with our friend and tester Nicole Kondra. Topics include spice tackle boxes, coping with candied mandarinquats, temperamental ovens, and broccoli-cheese casseroles. the-joy-of-cooking-podcast.simplecast.com

Luck ep. 13 is up! We talk to our friend @anasays about life at the farmers market, compulsive produce purchases, our favorite olives, heretical meatballs, smooshing vs smashing, fancy tomatoes, and how apricot preserves make winter a little sunnier. the-joy-of-cooking-podcast.simplecast.com

It's been one week since my dear cousin Pableaux Johnson passed away suddenly. Our family is astounded and deeply moved by the hundreds and hundreds of tributes we have seen. He was a true community builder. We needed more of that in the world. www.nytimes.com/2025/01/28/d...

Slo-mo bubble of a batch of our “standard” bitter orange marmalade, off the heat, jelling point reached and surpassed for a harder set.

“Dinner thoughts?” is my way of gently engaging in a casual discussion (at roughly 4pm) of what we plan to cook/eat. Megan is often many steps ahead, and she has some meal planning advice to offer in our newsletter: open.substack.com/pub/joyofcoo...

Generating some kitchen sunshine. Candying a tiny batch of mandarinquats using Camilla Wynne’s method for whole-ish fruit in Nature’s Candy. All of the sugar’s been added. Another day or two of simmering/steeping until translucent and then into the dehydrator. bookshop.org/p/books/natu...

Ep 10 is up! We talk to editor and cookbook author Laurel Randolph about finding whole turkeys in August and other joys of food writing. We also answer a Q re: celery, and ponder an unhinged celeriac “ring salad” recipe from the 1943 Joy (see the last img). the-joy-of-cooking-podcast.simplecast.com

Our guest for ep 9 is author/artist Anna Brones, creator of these papercuts for our 2019 ed. We talk grilled cheese flights, glögg research, how constraints can spark creativity, stinky ferments, and the benefits of freezing your @$$ off in ice-cold water. the-joy-of-cooking-podcast.simplecast.com

Rosalba radicchio, bisected in the morning light.

Ep. 8 of our podcast is up! We offer a listener kid-friendly vegan dinner ideas and take a whirlwind tour of Joy's publication history. Also: holy crap! Apple featured us in the “new and noteworthy” category 🙏😅 the-joy-of-cooking-podcast.simplecast.com

Spanish coffee season has arrived! Run a lime wedge around the rim of a thick wineglass and frost with sugar. 🔥🔥 3/4 oz overproof rum and 1/2 oz orange liqueur. Tilt glass, rotating so the sugar caramelizes. Add 1 1/2 oz Kahlúa and 3 oz strong coffee. Top with barely whipped cream, nutmeg. Enjoy!

Our holiday ep with guest Liz Crain is live! We answer holiday-centric questions, talk about lighting things on fire (purposefully and not), and discuss a medley of delightful holiday food traditions. We had fun chatting and hope you have fun listening! the-joy-of-cooking-podcast.simplecast.com

Any mysterious benefactors out there? We have a cozy spot ready for Sylvia Plath’s 1951 edition of Joy, in case anybody’s feeling generous. The description and pics of the marginalia are so cool! www.bonhams.com/auction/2953...

“Sichuan red beauty” radishes from our garden. Highly recommend this variety! Stunning, crisp, sweet, and spicy.

Icebox cookies are one of my favorites to make because they can be anything that you can dream up. Shown here, starting clockwise at the top: candied ginger with lemon glaze, Earl Grey, chocolate with chocolate dip and flaky salt, and lime cardamom. Recipe on page 780 in the 2019 edition.

🎄We're recording a special holiday episode of our podcast this weekend! 🎄 If anyone has a culinary question that needs answering or a kitchen story to tell, please feel free to share in the replies here, or text or voicemail us at the number below if it's >300 characters!

We don't celebrate St. Lucia Day per se, but we love a holiday with very specific foods, and these lussekatter are so much fun to make and to eat! Lighting candles and snacking on saffron buns is a delightful way to bask in the cold darkness of December. Recipe from @johannak.bsky.social

Ep. 5 is alive! This week's caller question: “What’s the best way to keep pickles crisp?” It was the perfect topic, since our guest happened to be our podcast producer, master preserver, cookbook author, Pickle Buddy™, and hot sauce maven Sarah Marshall. the-joy-of-cooking-podcast.simplecast.com

Wintery dumpling salad, inspired by Hetty McKinnon’s summery tomato version. Radicchio, Brussels sprouts, roasted chunks of delicata and sweet potato, radish, pomegranate, and potstickers are tossed with a sesame vinaigrette and dolloped with chili crisp. (Excuse the PNW winter evening lighting 😬)

Our favorite eggnog recipe has “deluxe” in the title for good reason: it’s super rich, super boozy, and perfect for serving in wee glasses to the people you love most. We like to age it in the fridge for a week plus before serving. Find the recipe below, or on page 30 of our 2019 edition. Cheers!

Our 4th episode is all about mushrooms! @ivymanning.bsky.social discusses matsutakes and “Okay, But Actually,” her column on Eater where she streamlines cheffy recipes for home cooks. We also talk chanterelles, confiting, and more. Myceli-yum! the-joy-of-cooking-podcast.simplecast.com

I was on the Joy of Cooking podcast talking mushrooms and cookbooks! (You can't even tell I had Covid!) Give it a listen, won't you? the-joy-of-cooking-podcast.simplecast.com/episodes/we-.... @joyofcooking.bsky.social

Round two. The buns will get filled with thinly sliced pecan-smoked turkey breast, slathered with Pommery mustard butter and cranberry relish. The loaf? TBD… it’s good to have a loaf around.