Hey friends! This post is long overdue, and we’re sorry it took us so long to share Our Journey into the Joy of Cooking. It dawned on us the other day that we didn’t do a great job explaining in detail the direction we are going in as of late. Each blog post has come with a small explanation, which some of you might have read, but we’d like to give you a better one.
We have decided to bring back a (very large) series of recipes that nurtured both Sammy and I into the profession we are in today. As different as our upbringing may have been, there is one aspect of our childhood that was the same. Both our mothers, and lot of others from that generous, relied on the “Joy of Cooking” cookbook for their recipe needs. When we started this journey, we were definitely conflicted, but with each recipe that we share we feel more and more validated in the decision that we made to cook through Joy of cooking. For many reasons.
It was getting harder to find/create new recipes that hadn’t been posted somewhere on the internet. With websites like Pinterest and Foodgawker, finding new recipes is easier than ever. But when you are the one trying to create those new and delicious recipes, well that’s not so easy anymore. It was Sammy’s mom who mentioned how she’d like to see some old fashion recipes on a modern platform like a food blog. Genius right? She is the one that relied on this book the most, but still came to us and thought we could help improve/modernize classic recipe that most of us haven’t seen or heard from since we were kids. There are ingredients we feel are missing or could be substituted in some of these recipes that we’re not easily accessible back in the day, but are in every supermarket today. The recipe directions are confusing, with ZERO photos!
So obviously we decided to run with the idea, and here we are. And now more than ever, we understand why our parents utilized this book so often. You see, back in the day, we didn’t care how much fats and whole grains were in each recipe. And today, there is so much low fat and high sugars in our foods that we don’t realize. Cooking from this book has made us realize how much better we feel with more healthy fats, and less sugar, similar to a paleo diet. Another reason we are passionate about bringing old school recipes to your new school kitchen.
For fun each recipe we share from the book will have a page number attached. This way you have access to both the original recipe, and see what changes we’ve made. So, if you don’t have a copy of this classic cookbook, grab your copy HERE and follow along with us on this endeavor because we are just getting started! It’s a big book, and you can expect that we will cook through most of it if not all of it. Have questions? Don’t hesitate to reach out, we’d love to hear from you.
Now onto the good stuff….
Recipes We’ve Shared from Joy of Cooking So Far
Lunch & Appetizer/Dinner
We hope you have enjoyed your time with us, and happy cooking friends!