Editors’ Classic Recipes
Before interviewing the team behind the latest Joy of Cooking, the ultimate “repertoire” cookbook, we share some of the most important recipes in our own repertoires.
On regular rotation in Sarah’s kitchen are these Coconut Lentils from Small Victories via Food 52 (she adds chickpeas and usually some sort of wilted greens to turn it into a meal), as well as her family chili recipe (similar to this one) which she serves with Maryellen Driscoll’s skillet cornbread. The breakfast repertoire includes an Amish Baked Oatmeal recipe similar to this one (she uses old-fashioned oats in place of quick).
The recipes on repeat in Diana’s kitchen are: Ma-Po Tofu; Pasta with Broccoli, Sun-Dried Tomatoes and Olives; some version of roasted chicken thighs (try these ones, which are enhanced with roasted lemon), from which the inevitable leftovers end up in a grain bowl.
All of us in the FC office are grateful that Chris’s fabulous brown-butter chocolate chip cookies are a standby in his kitchen. We published this version, dressed up for the holidays, but you can leave out the cranberries and holiday spices for the “everyday” (but just as good) rendition. He also loves to tweak it, adding ras el hanout to the batter, for instance. He’s also a big fan of Denise Mickelsen’s Buttermilk Pancakes, and Abby Dodge’s Ultimate Fudgy Brownies and Classic Dinner Rolls. And when it’s time to do something other than bake, he loves a vegetarian split pea soup with lemon and tarragon.
Interview: John Becker and Megan Scott
John is the great grandson of Irma Rombauer, author of the original Joy of Cooking. He and his wife Megan recently completed a complete revision of the classic cookbook, updating 4000 recipes (including, yes, one for braised bear) and adding 600 new ones.
They also created a digital app which preceded the revision of the printed book.
We spend much of our conversation discussing the history of the book; if you’re interested in learning more, check out the book that details it: Stand Facing the Stove, by Anne Mendelson.