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Congratulations to Joy of Cooking: 75th Anniversary Edition, winner of the 2007 Cooking Quill Award

Meet the JOY family: Ethan, Susan, and Maggie!

Bring out the grill this summer and try some of the Joy of Cooking's new seasonal recipes!

BEEF UP THE FLAVOR
Looking for a way to boost the flavor of poultry, fish, meat or vegetables for your summertime grilling? If so, look no further than the Joy of Cooking. By simply mixing creative combinations of herbs, spices, oils and other seasonings, you can create terrific homemade rubs and pastes, in your very own kitchen, in just a matter of minutes.

You can keep any unused pastes refrigerated for up to 1 week in tightly covered small jars, but discard any paste that have come into contact with raw poultry, fish, or meat. Unused rubs will keep at room temperature, tightly sealed for 6 weeks.

PEPPERY DRY RUB
1 3/4 cups
Fantastic on steak and other red meats.
Stir together well in a small bowl:
     1 cup coarsely cracked black peppercorns
     2 tablespoons coarsely cracked white peppercorns
     1 tablespoon ground coriander
     1 to 2 tablespoons crushed red pepper flakes
     2 tablespoons packed brown sugar
     1/4 cup salt

CAJUN DRY RUB
1/4 cup
This mix, best known as "blackening spice," can be rubbed on chicken, fatty fish, steaks, or vegetables before blackening, broiling, grilling, or sautéing in a cast-iron pan. It will transform into a tangy, deeply caramelized crust as the food cooks. Expect the spices to smoke some during cooking.
Mix together:
     1 teaspoon dried thyme
     1 teaspoon dried oregano or marjoram
     1 tablespoon paprika
     1 teaspoon ground red pepper
     1 teaspoon coarsely cracked black or white peppercorns
     1 teaspoon coarse salt

SOUTHERN BARBECUE DRY RUB
2 cups
Southern barbecue chefs rub spice mixtures like this one onto pork or beef before starting the long, slow cooking that will transform it into barbecue.
Stir together well:
     1/4 cup packed brown sugar
     1/2 cup sweet or hot paprika
     1/4 cup chili powder
     2 tablespoons ground red pepper
     2 tablespoons ground cumin
     1 teaspoon ground mace
     1/4 cup salt
     1/4 cup cracked black peppercorns

MEDITERRANEAN GARLIC HERB PASTE
1 1/2 cups
This is wonderful on grilled and roasted vegetables, fish, lamb, and beef.
Combine in a blender or food processor and coarsely puree, leaving the mixture a little chunky:
     2 cups mixed fresh herb leaves (parsley, sage, rosemary, thyme, basil, and/or oregano)
     10 garlic cloves
     1 tablespoon crushed red pepper flakes
     1/4 cup coarsley cracked black peppercorns
     2 tablespoons salt
     1/2 cup olive oil

CHILE-GARLIC SPICE PASTE
2 cups
This paste is good with poultry, firm-textured fish, shrimp, and vegetables.
Combine in a blender or food processor until smooth:
     3/4 cup minced jalapeño peppers
     1/2 cup garlic cloves
     1/2 cup olive oil
     2 tablespoons grated lemon or lime zest
     2 tablespoons cracked