Posted by Ed Levine, April 13, 2008 at 8:00 AM
Grits, cheese, and eggs are a combination utilized most often in the American South, but its satisfying appeal is universal. This casserole needs a really sharp cheddar to amp up the flavor intensity. It's adapted from the Gourmet Cookbook, and, as is noted there, beating the egg whites separately will lighten this dish considerably.
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Posted by Robin Bellinger, February 20, 2008 at 11:00 AM
As I wrote long ago in another forum, Joy of Cooking has never much appealed to me. A prudish child, I was, I think, put off by the way its title echoed The Joy of Sex (a subject I would have preferred never to hear mentioned or even hinted at), and as an young adult learning how to cook I was faithful to How to Cook Everything (which had something to do with my naively limitless reverence for the New York Times). Eventually, however, the man I would marry came into my life, and I was ready for it—“it” being, of course, Joy of Cooking, which had been his family’s standard text and now was his. Many skillets of refried beans, pots of stew, and countless muffins later, I’ve learned to give Joy its due as a classic of the American kitchen.
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