The Joy of Cooking app

A new tool for the kitchen

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The latest in our collection of cooking apps.

Our Table

Welcome to the Culinate archives

An update

Please explore our recipes and stories.

Features

Rice types

A glossary and more

How to buy, cook, and understand this much-loved grain.

The Culinate Interview

Yotam Ottolenghi

The exuberant Israeli chef

“Often the dishes I think are very simple and straightforward become the smash hits.”

Recipes

Search Recipes

Country Potato Salad

A variation on Greek salad with red potatoes and basil.

Baked Eggs

Jenn Louis’ baked eggs with Castelvetrano olives tastes good any time of day.

Berry Sorbetto

Cathy Whims’ basic recipe is adaptable for most any type of berry.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Excerpts

Soup Night

Recipes for Creating Community Around a Pot of Soup

First Person

Plain Russets, sans chichis

He’ll take his baked, please

Excerpts

Pacific Northwest Cheese

A History

The Culinate 8

Global zing

Spicy and tangy condiments from around the world

Sift: Sort and report

Editor’s Choice

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Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.