Joy of Cooking

Perhaps the most "ride-or-die" quality about apple dumplings: we've been telling people how to make them since 1931. All nine editions have this recipe, but you'll find it in the 2019 on page 688.

Moody overhead closeup of apple dumplings

Our recipe pick for this week does not fall neatly in either category. We did not grow up eating apple dumplings, nor do we bake them when we're feeling low, but they are very old-timey and deeply comforting to eat. We tested the recipe ~8 years ago and have been making them ever since.

We talk about loving/hating grits, hot wet goobers, pouring peanuts in your Coke, and cod trauma so bad it has you reaching for the hakarl.

Plus, we share our picks for "ride-or-die" Joy recipes with a listener. Most of our answers are driven by the need for comfort, others by nostalgia.

Overhead view of The Crop Cycle, by Shane Mitchell. The hardcover features big ripe tomatoes set against a background that is the hottest shade pink.

Shane in a farm setting, her garment nibbled by a pig.

A smartphone on a yellow surface, playing our podcast. Headphones are nearby.

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.
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Agreed! We really enjoyed talking with him.

Closeup of French yogurt cake fresh from the oven, cooling in a loaf pan set on a wire rack.

Each week, we encourage our listeners to cook along with us from the 2019 edition. This week’s recipe = French Yogurt Cake on p. 734. A simple, tangy loaf cake that’s perfect with whipped cream and fresh berries, or compote, or your favorite jam (we think apricot is a winner here fwiw).

Overhead view of Lebanese Baking by Maureen Abood.

Portrait of Maureen Abood, leaning on a white marble countertop, smiling, wearing a yellow patterned blouse.

A smartphone set on a yellow surface plays the Joy of Cooking podcast. A pair of headphones surround the phone.

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.

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Thanks for the encouragement Drew ❤️

We did this with RG royal coronas and it was fantastic!

Lane Selman, founder of the Culinary Breeding Network, kneeling in a patch of radicchio.

A smartphone and a pair of headphones. Our podcast plays. Where is the listener?

Closeup of four colorful ears of dent corn at a Culinary Breeding Network event.

A plate of indigo-yellow tomatoes at a Culinary Breeding Network event. A sign reads: “Tomato INDIGO P321-9-1B-1-2-1 'Ananas Noire' x 'Indigo Rose' Esthetics breeding project. Mixture of yellow and red blush.”

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...

Double boiler/bain marie? Never seen a flared one like that 🤷‍♂️

First two are in Seattle

Close headshot of food blogger, cookbook author, and novelist Adam Roberts.

A smartphone strewn on a yellow surface with a pair of headphones. The phone is playing episode 35 of our podcast, but whoever was listening has obviously been abruptly called away. I hope they are okay!

A call-to-action “tile” exhorting viewers to join the Joy Scouts Cooking Club by preparing a recipe from the 2019 Joy of Cooking. This week: Pistachio and Rosewater Kulfi, page 853.

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. 🤞

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A smartphone on a yellow background sorrounded by a pair of headphones. Our new podcast episode plays on, deeply affected by but seemingly oblivious to the fascistic hellscape that lurks beyond the image frame.

Melissa Knific, down by the water, hair swept back by a light breeze, smiling at a spectacle or person to the right of the image frame.

A sharply lit plate piled high with shaved fennel and white bean salad, topped with shaved parm. An impossibly blue drinking glass filled with an effervescent liquid is nearby.

A book opened on a surface, its pages fanned out. Text superimposed above and below reads: “Joy Scouts Cooking Club: COOK ALONG WITH US WEEKLY FROM THE 2019 EDITION; SHAVED FENNEL & WHITE BEAN SALAD PAGE 129; @joyofcooking #joyscoutscookingclub” (those are for Instagram)

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!

Roy Choi, leaning on a bar and eating from a plate of delicious looking chicken wings

A “we’re back” announcement for the Joy of Cooking Podcast. Text reads: Episode 33, August 27, Roy Choi: A Casual Culinary Chat About A Career In Cooking.

A smartphone and a pair of headphones on a yellow surface. The phone is playing our new podcast episode.

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.

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Really struggling with the opening comparison… any chance you can unpack @mikecaulfield.bsky.social ?

We have not tested this one personally… I’m leaning toward no.

Traditional Portuguese cooking : Modesto, Maria de Lourdes : Free Download, Borrow, and Streaming : Internet Archive Introduction to each region written by António Manuel Couto Viana--T.p. verso

Hmm, we're not super familiar with current offerings. David Leite's "The New Portuguese Table" is great. There's a big Phaidon book with 550 recipes. This old-school tome looks like it's worth checking out. Very $$$ for a hard copy, so maybe borrow from @archive.org first archive.org/details/trad...

We were out running errands and I totally missed this. Thank you! So kind of you to say.

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

FDA will limit Covid vaccines to people over 65 or at high risk of serious illness, leaders say The FDA announced it will limit access to Covid-19 vaccines going forward to people 65 and older and others at high risk of serious illness

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...

Checked the emails... I added a comment to the first draft of the chapter explaining that it was a Mitch Hedberg ref. No response, no edit, so I guess that counts as cool.

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

I appreciate the context! It’s a very polarizing dish, and lots of folks like to hate on it just because it does not conform to their definition of “chili.” I have fond memories of Skyline, but haven’t been in decades. I make my own, using our recipe, and I’ve never had an allspice hangover 🤷‍♂️

*incorrect

I can personally vouch for this one! The recipe's changed slightly, but that citrus custard filling is nice. Never tried it with the filling and the chocolate icing but what could go wrong?!

Can confirm @nickmoyes.bsky.social directions! I was not offered the classic option in the "manage plan" menu, only when I opted to turn off recurring billing.

Amazing.

Rhubarb Puff Pastry: A Tart Recipe Worth Trying - Dessert Recipes Feel the delightful balance of tart rhubarb and sweet pastry in this irresistible dessert—discover how to create this mouthwatering treat today!

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...