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Joy The Baker Recipes - Yahoo Recipe Search
Food52Joy the Baker's browned butter pecan biscuits are the perfect combination of sweet and savory! This recipe makes the best coffee cake for any occasion.The Pioneer WomanJoy Wilson, a.k.a. Joy the Baker, shares her amazing Overnight New Orleans Beignets recipe with us. Learn how to make this famous fried dough dessert right at home!Food52I want to eat these chickpeas for dinner every night and, since there are one zillion ways they could go with this braised chickpeas recipe--I can!YummlyThis is now my most favorite chickpea recipe ever! I used artichoke hearts and less olive oil. Super savory and amazing!Food52I know rustic rounds of artisan bread are all the rage these days, but don’t forget the simple joys that a plain white sandwich loaf can bring. This is adapted from Peter Reinhart's recipe in The Bread Baker's Apprentice.Food52This flaky, fruity, cheesy rugelach recipe comes from 'The Joys of Baking' by baker and author Samantha Seneviratne.Food and WineBefore John Becker knew Megan Scott's real name, he was already a little smitten with the "cheddar scallion biscuit girl." Everyone who worked at the Dripolator Coffeehouse in Asheville, North Carolina, were devotees of Greenlife Grocery's signature savory biscuits—and the lovely baker who made them. They'd been nudging John to ask Megan out on a date, and to his surprise, she came into the coffee shop looking for him, only she didn't know it.Megan had spent the summer learning from The Joy of Cooking—a book she'd heard regarded as the bible. When she heard that the original author’s great-grandson worked at Dripolator, she marched over and asked the barista to confirm the rumor. John turned beet red. She asked him out, he made coq au vin for her soon after, and within a week, the two were living together.The couple is now taking on the monumental task of updating the much-beloved cookbook for the first time since 2006, and they're well aware of the place it holds in people's hearts. Some sections and recipes will be lovingly relegated to past editions, others will remain unchanged, and still others will be refreshed. Under John and Megan’s careful stewardship, new recipe, ingredient, and technique additions will reflect the changing face of American cooking, but at least one recipe will be making its debut in Joy's pages for sentimental reasons: these cheddar scallion biscuits.The buttermilk dough bakes atop a pile of grated cheddar, bringing not just a wonderfully caramelized flavor, but a clever textural element in the form of crisp, lacy "feet" that form around the bottom or each biscuit. Add a hefty amount of chopped scallion into the mix and it's a savory, joyous match for the ages. —Kat KinsmanFood52This is a tough one. And by tough, I do not mean difficult, though I will note that I have never made these cookies myself—my wife, Hannah Clark, is an excellent baker, and accomplished maker of all kinds of sweet things that I don’t have the skills or attention span to pull off. It’s tough in the sense that, for a very long time this wasn’t a recipe for handing out or, even more unthinkable, publishing. It was our secret house cookie—before it, we had been leaning heavily on the Korova cookie (from Pierre Hermé via Dorie Greenspan, which would later become perhaps better known as the World Peace Cookie), which is one of civilization’s great cookies—and this recipe became the one we’d only share if you got close enough. But the truth, evident in their appellation, is that they were someone else’s cookie before they were ours. That person is Jeanne Roth, our friend Genevieve’s mom. We ate them at her house in Anchorage on a summer day in 2007. My wife remembers falling for the cookies the moment she saw them on the cooling rack, and Jeanne was kind enough to share the recipe. I often have trouble finding clean socks, my checkbook, or my keys, but I know where that scrap of paper is at all times. They are, without question or hesitation, my ideal cookie. The oatmeal and coconut disappear; there is a melding, a unification, an alchemy where many ingredients become one greater thing. The nuts stay whole enough to add some textural intrigue, the chocolate—which we now hack into helter-skelter chunks instead of relying on the machine drip of chocolate chips—is sometimes a sliver or a splinter of joy, sometimes a pooled cocoa-colored lagoon of pleasure. I quite often eat one or more at each meal of the day—they are ideal companions to the first coffee of the day, a buffer between the quiet of dawn and the demands of the day to come. I eat so many, I feel like the moon man waxing toward maximum weight when they are in the house, and the only consolation from the sadness that accompanies their absence is that at least I am not eating cookies all day long. Until she makes them again. Reprinted with permission from Lucky Peach #13: The Holiday Issue, 2014.Food52Tasty and nourishing recipe. Adapted from joy the baker. Perfect quick soup.
