Podcast
The Joy of Cooking Podcast
Hosted by The Joy of Creation Production House · EN
The Joy of Cooking is more than a cookbook; it's an American culinary institution. Irma S. Rombauer’s timeless recipes have guided generations of home cooks for over a century. Today, her legacy lives on through her great-grandson, John Becker, and his wife, Megan Scott. Based in Portland, Oregon, they are the 4th generation stewards of this beloved classic, having authored its latest edition. As they create the next chapter of the Joy of Cooking and launch the Joy of Cooking Podcast, the Rombauer family continues to inspire and nourish with every conversation. Each week, John & Megan set the table with their co-host and friend Shannon Larson and their revolving guest of home cooks, cookbook authors, food entrepreneurs, and chefs- to discuss cherished & reviled Joy recipes, kitchen victories & miseries, and most importantly, what they are all cooking and eating.
59episodes
Episodes
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Claudia Lucero on Curds and Whey
5d ago01:01:30Summary readyEpisode 60, Claudia Luceero. John and Megan set the table with their friend and Producer Sarah Marshall and their guest, Claudia Luceero, to discuss Joy of Cooking recipes and stories, kitchen victories and miseries, and, most importantly, what they're all cooking and eating. Join us at the table for a casual culinary chat about curds and whey. Thank You To Our Sponsor: Rombauer Vineyards Use Code JOYPOD for 15% off your first order Must be 21 or older to enjoy Support the Pod: Buy the 2019 edition of the Joy of Cooking Joy of Cooking Instagram Joy of Cooking Substack newsletter Joy of Cooking Bookshop.org Affiliate Shop Patreon Guest Links: Urban Cheesecraft website Free mini-class for podcast listeners! Urban Cheesecraft on Instagram Books by Claudia: One-Hour Cheese One-Hour Dairy-Free Cheese Cooking With Whey Instant Pot Cheese Mentions on the Podcast: Wanpaku Natto Portland Fermentation Festival Joy Scouts Cooking Club: Palak Paneer, 245 2019 Joy of Cooking Recipes Mentioned: Falafel, 214 Chilaquiles, 156 Chocolate Ganache, 797 Basic Pie or Pastry Dough, 664 Maple Syrup Pie, 678 Thank you to our sponsor: Marshall's Haute Sauce (Use Code: hautejoy for 20% off) Thank you for listening to The Joy of Cooking Podcast with your hosts, John Becker, Megan Scott, and Shannon Larson. Call or text our hotline with questions, hopes, history, or where you find joy at 503-395-8858. Connect with us on Instagram @thejoyofcookingWant to support our podcast? Please write us a review, spread the word on social media, or give to our PatreonProducer: Sarah Marshall of The Joy of Creation Production HouseAudio Engineer: Haley BowersProduction Coordinator: Dave Drusky
SummaryKat Kinsman on Cooking With Ghosts
3w ago01:06:41Summary readyEpisode 59, Kat Kinsman. John and Megan set the table with their producer and friend Sarah Marshall and their guest, Kat Kinsman, to discuss Joy of Cooking recipes and stories, kitchen victories and miseries, and, most importantly, what they're all cooking and eating. Join us at the table for a casual culinary chat about cooking with ghosts. Thank You To Our Sponsor: Rombauer Vineyards Use Code JOYPOD for 15% off your first order Must be 21 or older to enjoy Support the Pod: Buy the 2019 edition of the Joy of Cooking Joy of Cooking Instagram Joy of Cooking Substack newsletter Joy of Cooking Bookshop.org Affiliate Shop Patreon Guest Links: Follow Kat on Instagram Kat on Threads Kat on Bluesky Kat’s memoir: Hi, Anxiety: Life With a Bad Case of Nerves Kat’s Tinfoil Swans Podcast at Food & Wine Kat’s bio, articles, and podcasts at Food & Wine “Ode to Joy: The powerful legacy of Joy of Cooking, America's favorite cookbook” Mentions on the Podcast: A lasagna soup recipe at Simply Recipes… very close to the one we’re testing (and turned back into lasagna) Kat’s bourbon slush recipe at Tasting Table Aaron Hutcherson’s Vegan Braised Collard Greens With Miso and Smoked Paprika at Washington Post (also viewable on the Wayback Machine) Joy Scouts Cooking Club: Maple Syrup Pie, 678 2019 Joy of Cooking Maple Syrup Madness: Switchel, 15 (uses 1/4 cup) Spicy Maple-Roasted Quail, 442 (uses 1/3 cup) Candied Bacon, 498 (see Cooking Bacon I; let's say 1/4 cup for a full pound) Gastrique, 565 (1/2 cup) Bourbon-Molasses Glaze, 579 (sub for molasses; 1 cup) Sunrise Muffins, 633 (1/2 cup) Quick Maple Icing, 799 (1/2 cup) Hot Buttered Maple Sauce, 811 (1 cup) Maple Crème Brûlée, 815 (2/3 cup) Maple Syrup Pie, 678 (3/4 cup) Maple Candy, 864 (2 cups) Maple Marshmallows, 867 (2/3 cup) Without repeating, the 2019 Joy can help you get rid of over 8 1/2 cups of syrup. (Recipes that use only a small amount were disregarded here.) Non-Maple Syrup 2019 Recipes Mentioned: Caramelized Onions, 255 Cincinnati Chili Cockaigne, 502 Table Salsa, 573 Fish Boulangère, 380 Thank you to our sponsor: Marshall's Haute Sauce (Use Code: hautejoy for 20% off) Thank you for listening to The Joy of Cooking Podcast with your hosts, John Becker, Megan Scott, and Shannon Larson. Call or text our hotline with questions, hopes, history, or where you find joy at 503-395-8858. Connect with us on Instagram @thejoyofcookingWant to support our podcast? Please write us a review, spread the word on social media, or give to our PatreonProducer: Sarah Marshall of The Joy of Creation Production HouseAudio Engineer: Haley BowersProduction Coordinator: Dave Drusky
SummaryElsy Dinvil on Spreading Joy Through Haitian Food
Apr 1500:54:42Summary readyEpisode 58, Elsy Dinvil. John and Megan set the table with their friend Shannon Larson and their guest, Elsy Dinvil, to discuss Joy of Cooking recipes and stories, kitchen victories and miseries, and, most importantly, what they're all cooking and eating. Join us at the table for a casual culinary chat about spreading joy through Haitian food. Thank You To Our Sponsor: Rombauer Vineyards Use Code JOYPOD for 15% off your first order Must be 21 or older to enjoy Support the Pod: Buy the 2019 edition of the Joy of Cooking Joy of Cooking Instagram Joy of Cooking Substack newsletter Joy of Cooking Bookshop.org Affiliate Shop Patreon Guest Links: Creole Me Up website Elsy’s Creole Me Up profile on Instagram Creole Me Up on Facebook Profile of Elsy and Creole Me Up in Portland Monthly Creole Me Up in Willamette Week Mentions on the Podcast: Samin Nosrat’s Miso-Labneh Onion Dip at NYT Cooking Joy Scouts Cooking Club: Caramelized Onions, 255 2019 Joy of Cooking Recipes: Red Onion Dip, 51 Leek Tart, 163 Thank you to our sponsor: Marshall's Haute Sauce (Use Code: hautejoy for 20% off) Thank you for listening to The Joy of Cooking Podcast with your hosts, John Becker, Megan Scott, and Shannon Larson. Call or text our hotline with questions, hopes, history, or where you find joy at 503-395-8858. Connect with us on Instagram @thejoyofcookingWant to support our podcast? Please write us a review, spread the word on social media, or give to our PatreonProducer: Sarah Marshall of The Joy of Creation Production HouseAudio Engineer: Haley BowersProduction Coordinator: Dave Drusky
SummarySara Bir On Foraging For Human Connection
Apr 101:01:53Summary readyEpisode 57, Sara Bir. John and Megan set the table with their friend Shannon Larson and their guest, Sara Bir, to discuss Joy of Cooking recipes and stories, kitchen victories and miseries, and, most importantly, what they're all cooking and eating. Join us at the table for a casual culinary chat about caramelized onions. Thank You To Our Sponsor: Rombauer Vineyards Use Code JOYPOD for 15% off your first order Must be 21 or older to enjoy Support the Pod: Buy the 2019 edition of the Joy of Cooking Joy of Cooking Instagram Joy of Cooking Substack newsletter Joy of Cooking Bookshop.org Affiliate Shop Patreon Guest Links: Sara Bir’s website Sara Bir on Instagram Sara’s writings for Simply Recipes Books by Sara Bir: Fruit Harvesting: Discover Nature’s Abundance The Fruit Forager’s Companion: Ferments, Desserts, Main Dishes, and More from Your Neighborhood and Beyond Tasting Ohio: Favorite Recipes from the Buckeye State The Pocket Pawpaw Cookbook Mentions on the Podcast: Moroccan Sweet Potato Salad by Laura B. Russell for The Oregonian Joy Scouts Cooking Club: Becker Burgers, 505 2019 Joy of Cooking Recipes: Kimchi Fried Rice, 332 Freekeh with Greens, Chickpeas, and Halloumi, 338 Leek Gratin, 248 Horchata, 14 Garlic-Braised Broccoli Rabe, 221 Grapes and Sausages, 512 Shoyu Chicken, 419 Fish Boulangere, 380 Tuna or Salmon Poke, 377 Quick PB&J Thumbprints, 785 Thank you to our sponsor: Marshall's Haute Sauce (Use Code: hautejoy for 20% off) Thank you for listening to The Joy of Cooking Podcast with your hosts, John Becker, Megan Scott, and Shannon Larson. Call or text our hotline with questions, hopes, history, or where you find joy at 503-395-8858. Connect with us on Instagram @thejoyofcookingWant to support our podcast? Please write us a review, spread the word on social media, or give to our PatreonProducer: Sarah Marshall of The Joy of Creation Production HouseAudio Engineer: Haley BowersProduction Coordinator: Dave Drusky
SummaryTamar Adler on Noticing What's Good
Mar 1801:07:02Summary readyEpisode 56, Tamar Adler. John and Megan set the table with their friend and show producer Sarah Marshall and their guest, Tamar Adler, to discuss Joy of Cooking recipes and stories, kitchen victories and miseries, and, most importantly, what they're all cooking and eating. Join us at the table for a casual culinary chat about the ride of book writing. Thank You To Our Sponsor: Rombauer Vineyards Use Code JOYPOD for 15% off your first order Must be 21 or older to enjoy Support the Pod: Buy the 2019 edition of the Joy of Cooking Joy of Cooking Instagram Joy of Cooking Substack newsletter Joy of Cooking Bookshop.org Affiliate Shop Patreon Guest Links: Tamar Adler’s website Tamar’s essays, reviews, and articles at The NY Times Books by Tamar Adler: Feast on Your Life: Kitchen Meditations for Every Day An Everlasting Meal: Cooking With Economy and Grace The Everlasting Meal Cookbook: Leftovers A-Z Something Old, Something New: Oysters Rockefeller, Walnut Soufflé, and Other Classic Recipes Revisited Mentions on the Podcast: Three Sisters Nixtamal (PDX) Chällerhocker cheese from Käserei Tufertschwil in St. Gallen, Switzerland (check out the manic-yet-haunted child on the label, visible in the upper left corner of the webpage) La Tur cheese from Caseificio Dell’Alta Langa in Cuneo, Italy Alison Roman’s Caramelized Shallot Pasta Joy Scouts Cooking Club: Cheddar Cheese Ball, 55 2019 Joy of Cooking Recipes: Megan’s Vegan Chili, 89 Roasted Mushroom Lasagne, 310 Southern Corn Bread, 630 Classic Scones, 637 Thank you to our sponsor: Marshall's Haute Sauce (Use Code: hautejoy for 20% off) Thank you for listening to The Joy of Cooking Podcast with your hosts, John Becker, Megan Scott, and Shannon Larson. Call or text our hotline with questions, hopes, history, or where you find joy at 503-395-8858. Connect with us on Instagram @thejoyofcookingWant to support our podcast? Please write us a review, spread the word on social media, or give to our PatreonProducer: Sarah Marshall of The Joy of Creation Production HouseAudio Engineer: Haley BowersProduction Coordinator: Dave Drusky
SummaryCynthia Nims: A Casual Culinary Chat About: Planning Social Gatherings.
Mar 400:59:45Summary readyEpisode 55, Cynthia Nims. John and Megan set the table with their friend Shannon Larson and their guest, Cynthia Nims, to discuss Joy of Cooking recipes and stories, kitchen victories and miseries, and, most importantly, what they're all cooking and eating. Join us at the table for a casual culinary chat about planning social gatherings. Support the Pod: Buy the 2019 edition of the Joy of Cooking Joy of Cooking Instagram Joy of Cooking Substack newsletter Joy of Cooking Bookshop.org Affiliate Shop Patreon Guest Links: Cynthia Nims’ website Cynthia Nims on Instagram Cynthia’s “Long Live the Recipe Box” newsletter (Substack) Cynthia’s “Seafood Savvy” newsletter (Substack) Books by Cynthia Nims: Crab Oysters Shellfish The Essential Shellfish Collection (A new 3-volume special edition box set!) Mentions on the Podcast: Merrymount Frankfurters (Cooks.com) Joy Scouts Cooking Club: Roasted Mushroom Lasagne, 310 2019 Joy of Cooking Recipes: Carottes Râpées (French Grated Carrot Salad), 125 Tuna-Vegetable Casserole, 538 Thank you to our sponsor: Marshall's Haute Sauce (Use Code: hautejoy for 20% off) Thank you for listening to The Joy of Cooking Podcast with your hosts, John Becker, Megan Scott, and Shannon Larson. Call or text our hotline with questions, hopes, history, or where you find joy at 503-395-8858. Connect with us on Instagram @thejoyofcookingWant to support our podcast? Please write us a review, spread the word on social media, or give to our PatreonProducer: Sarah Marshall of The Joy of Creation Production HouseAudio Engineer: Haley BowersProduction Coordinator: Dave Drusky
SummaryMashama Bailey of The Grey Restaurant: A Casual Culinary Chat About Paris.
Feb 1801:04:02Summary readyEpisode 54, Mashama Bailey of The Grey. John and Megan set the table with producer Sarah Marshall and their guest, Mashama, to discuss Joy of Cooking recipes and stories, kitchen victories and miseries, and, most importantly, what they're all cooking and eating. Join us at the table for a casual culinary chat about Paris, where Mashama has opened a new restaurant, L'Arrêt. Thank You To Our Sponsor: Rombauer Vineyards Use Code JOYPOD for 15% off your first order Must be 21 or older to enjoy Support the Pod: Buy the 2019 edition of the Joy of Cooking Joy of Cooking Instagram Joy of Cooking Substack newsletter Joy of Cooking Bookshop.org Affiliate Shop Patreon Guest Links: Mashama Bailey on Instagram The Grey Restaurant L’Arrêt by The Grey Restaurant Chef’s Table series on Netflix (Mashama is profiled on Season 6, Episode 1) Mentions on the Podcast: Mashama’s Foie Gras and Grits recipe (MasterClass) Mashama’s Country Captain recipe (CBS Sunday Morning) Little House on the Prairie (Wikipedia entry for the youngs) Perfect Scoop, Revised and Updated, by David Lebovitz Ox Restaurant (Portland) Mashama’s France Recs: Brasserie Lipp The French Bastards Marché Bastille (Marché Richard Lenoir) Joy Scouts Cooking Club: Carottes Râpées (French Grated Carrot Salad), 125 2019 Joy of Cooking Recipes: Yogurt and Honey Panna Cotta, 821 Bone Broth, 77 Lasagne, 310 Country Captain, 423 Celery Root Rémoulade, 126 Older Joy Recipe: Polynesian Pork or Chicken (Mashama calls it “Hawaiian chicken”) is on p. 257 in the 1975 edition Thank you to our sponsor: Marshall's Haute Sauce (Use Code: hautejoy for 20% off) Thank you for listening to The Joy of Cooking Podcast with your hosts, John Becker, Megan Scott, and Shannon Larson. Call or text our hotline with questions, hopes, history, or where you find joy at 503-395-8858. Connect with us on Instagram @thejoyofcookingWant to support our podcast? Please write us a review, spread the word on social media, or give to our PatreonProducer: Sarah Marshall of The Joy of Creation Production HouseAudio Engineer: Haley BowersProduction Coordinator: Dave Drusky
SummarySheryl Kesey Thompson of Nancy's Yogurt: A Casual Culinary Chat About Yogurt
Feb 400:59:01Summary readyEpisode 52, Sheryl Kesey Thompson of Nancy's Yogurt. John and Megan set the table with producer Sarah Marshall and their guest, Sheryl, to discuss Joy of Cooking recipes and stories, kitchen victories and miseries, and, most importantly, what they're all cooking and eating. Join us at the table for a casual culinary chat about yogurt. Thank You To Our Sponsor:Rombauer VineyardsUse Code JOYPOD for 15% off your first orderMust be 21 or older to enjoy Support the Pod:Buy the 2019 edition of the Joy of CookingJoy of Cooking InstagramJoy of Cooking Substack newsletterJoy of Cooking Bookshop.org Affiliate ShopPatreon Guest Links:Nancy’s Probiotic Foods websiteNancy’s on InstagramMentions on the Podcast:Wolf in the Woods (San Diego restaurant)Carne & Hueso (San Diego restaurant)Kabalito Jordanian Freekeh (the brand we purchased that needed to be rinsed thoroughly!)“Chuck Kesey, Probiotic Yogurt Pioneer, Dies at 87” (NYT)“Remembering the Grateful Dead’s Sunshine Daydream Concert: Still Grateful 50 Years Later” (Nancy’s website)Free Food: Earth Eating by Andrew BartonA TikTok-inspired broiled cottage cheese toast recipe (representative)DarigoldOregon State University’s Dairy Research Center and Dairy Processing ProgramÇilbir eggs or Turkish-style poached eggs with garlicky yogurt and chile butter (Nik Sharma recipe) Joy Scouts Cooking Club:Yogurt and Honey Panna Cotta, 821 2019 Joy of Cooking Recipes:Freekeh with Greens, Chickpeas, and Halloumi, 338Arroz Con Pollo, 424Flourless Nut Balls are only in the older Joys: p. 769 in the 2006 edition; p. 706 in the 1975 edition; p. 669 in the 1963 edition Thank you to our sponsor:Marshall's Haute Sauce (Use Code: hautejoy for 20% off) Thank you for listening to The Joy of Cooking Podcast with your hosts, John Becker, Megan Scott, and Shannon Larson. Call or text our hotline with questions, hopes, history, or where you find joy at 503-395-8858. Connect with us on Instagram @thejoyofcookingWant to support our podcast? Please write us a review, spread the word on social media, or give to our PatreonProducer: Sarah Marshall of The Joy of Creation Production HouseAudio Engineer: Haley BowersProduction Coordinator: Dave Drusky
SummaryNaomi Tomky: A Casual Culinary Chat About Whole Grains
Jan 2101:03:35Summary readyEpisode 51, Naomi Tomky. John and Megan set the table with their friend Shannon Larson, and their guest, Naomi Tomki, to discuss Joy of Cooking recipes and stories, kitchen victories and miseries, and, most importantly, what they're all cooking and eating. Join us at the table for a casual culinary chat about whole grains. Thank You To Our Sponsor:Rombauer VineyardsUse Code JOYPOD for 15% off your first orderMust be 21 or older to enjoy Support the Pod:Buy the 2019 edition of the Joy of CookingJoy of Cooking InstagramJoy of Cooking Substack newsletterJoy of Cooking Bookshop.org Affiliate ShopPatreon Guest Links:Naomi Tomky’s websiteNaomi Tomky’s InstagramThe Pacific Northwest Seafood Cookbook: Salmon, Crab, Oysters, and More, by Naomi Tomky Mentions on the Podcast:Slap Ya Mama White Pepper Blend Cajun SeasoningAnna Hezel’s Ranch Fire Crackers recipeToshi’s Teriyaki GrillCommunion Restaurant & BarSarah and Nam Soon Ahn’s recipe for Dubu Jorim (from their book Umma, and on ATK)Ancient Grains for Modern Meals, by Maria SpeckGrist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens Joy Scouts Cooking Club:Freekeh with Greens, Chickpeas, and Halloumi, 338 2019 Joy of Cooking Recipes:Party Mix, 48Garam Masala II, 588Farrotto, 339Saffron Millet, 326 Thank you to our sponsor:Marshall's Haute Sauce (Use Code: hautejoy for 20% off) Thank you for listening to The Joy of Cooking Podcast with your hosts, John Becker, Megan Scott, and Shannon Larson. Call or text our hotline with questions, hopes, history, or where you find joy at 503-395-8858. Connect with us on Instagram @thejoyofcookingWant to support our podcast? Please write us a review, spread the word on social media, or give to our PatreonProducer: Sarah Marshall of The Joy of Creation Production HouseAudio Engineer: Haley BowersProduction Coordinator: Dave Drusky
SummaryKelly Kate Warren: A Casual Culinary Chat About Backpacking Food
Jan 800:59:58Summary readyEpisode 50, Kelly Kate Warren. John and Megan set the table with their friend Shannon Larson, and their guest, Kelly Kate Warren, to discuss Joy of Cooking recipes and stories, kitchen victories and miseries, and, most importantly, what they're all cooking and eating. Join us at the table for a casual culinary chat about Backpacking Food. Thank You To Our Sponsor:Rombauer VineyardsUse Code JOYPOD for 15% off your first orderMust be 21 or older to enjoy Support the Pod:Buy the 2019 edition of the Joy of CookingJoy of Cooking InstagramJoy of Cooking Substack newsletterJoy of Cooking Bookshop.org Affiliate ShopPatreon Guest Links:The Backcountry Cook website (including info on booking trips!)The Backcountry Cook on InstagramThe Backcountry Cook on Facebook Mentions on the Podcast:Black Sheep Coffee RoastersAfro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed by Bryant TerryAmerica’s Test KitchenRock Creek Pack StationTrue Lime PacketsNido Dry Whole Milk PowderChaokoh Coconut Milk Powder Joy Scouts Cooking Club:Campfire Bananas, 1772019 Joy of Cooking Recipes:Moules Marnière (Mussels Steamed in Wine), 351Frijloes de la Olla, 213Egg Rolls, 71Borscht with Meat, 98Shepherd’s Pie, 506 2019 Joy Reference Sections Mentioned:“High-altitude” index entry, 1117 (Page references to all of our HA recipes and general cooking info)About Rabbit and Hare, 524 (Skinning instructions and a helpful illustration live here.)Camp Cooking, 1061 (All the firestarting and fire safety info resides here.) Thank you to our sponsor:Marshall's Haute Sauce (Use Code: hautejoy for 20% off) Thank you for listening to The Joy of Cooking Podcast with your hosts, John Becker, Megan Scott, and Shannon Larson. Call or text our hotline with questions, hopes, history, or where you find joy at 503-395-8858. Connect with us on Instagram @thejoyofcookingWant to support our podcast? Please write us a review, spread the word on social media, or give to our PatreonProducer: Sarah Marshall of The Joy of Creation Production HouseAudio Engineer: Haley BowersProduction Coordinator: Dave Drusky
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