The Joy of Cooking (and Why the Right Tools Matter)

When I was a kid, there was always a big red cookbook in the house—The Joy of Cooking. My grandmother cooked at a resort on Lake George, NY. My mom wasn’t a professional, but she was a fantastic cook.

Me? I wanted nothing to do with the kitchen. Good food just seemed to appear like magic, so why would I bother learning?

The Big Surprise

That changed the day I moved out on my own. Suddenly, food didn’t just appear—and I quickly learned that The Joy of Cooking wasn’t just in a book. It was in the process: combining ingredients, watching them turn into something delicious, and sharing it with people you love.

And here’s the secret I wish I’d learned sooner: having the right tools makes everything easier—whether you’re cooking, sewing, or painting.

Why Tools Matter

• A paring knife instead of a steak knife? Game changer.

• A lid that actually fits the pot? Total revelation.

• The right baking pan? It can make or break your brownies.

Sure, you can make popovers in a muffin tin, but they won’t be those light, airy, high-rising beauties. And yes, brownies baked in the wrong size pan will still taste good—but maybe not “bring to the potluck” good.

My Stir Fry Upgrade

One of my favorite quick meals is stir fry. For years, I made it in a cast iron skillet, and it was fine. Then one Christmas, my sister gave me a wok. Wowza! Total game-changer.

Here’s my tip: before you start, prep everything. Stir fry moves fast, and you don’t want to be chopping garlic while your chicken is burning. Switching to a wok not only sped up my cooking—it made every bite taste better.

 

 

Recipe: Chicken & Asparagus Lemon Stir Fry

Serves: 4
Time: About 20 minutes

Ingredients

• 1 ½ lbs skinless chicken breast, cut into 1-inch cubes
• Kosher salt, to taste
• ½ cup chicken broth
• 2 tbsp soy sauce
• 2 tsp cornstarch
• 2 tbsp water
• 1 tbsp vegetable oil (such as canola)
• 1 bunch fresh asparagus, trimmed & cut into 2-inch pieces
• 6 cloves garlic, chopped
• 1 tbsp fresh ginger, chopped
• 3 tbsp fresh lemon juice
• Black pepper, to taste (I like coarse-ground)

Directions

1. Season chicken lightly with salt. In one bowl, mix chicken broth + soy sauce. In another, whisk cornstarch + water until smooth.
2. Heat a large nonstick wok over medium-high. Add 1 tsp oil + asparagus. Cook 3–4 min until tender-crisp. Add garlic + ginger, cook 1 min. Remove and set aside.
3. Increase heat to high. Add 1 tsp oil + half the chicken; cook 4 min per side until browned. Remove and repeat with remaining chicken + oil.
4. Add soy sauce mixture to wok; boil 1½ minutes. Stir in lemon juice + cornstarch mix until slightly thickened.
5. Return chicken + asparagus to wok; toss well. Serve hot.

Where to Find a Good Wok

 

You can find woks in the kitchen section at Welcoming Haven. If theirs don’t fit your needs, check my affiliate link to Amazon for a wider selection.

And if you try this recipe—tag me or drop a comment. I’d love to know how it turned out!