Cook Something

Cooking is one of the oldest arts and one which has rendered us the most important service in civic life.
~Jean-Anthelme Brillat-Savarin (1755-1826)

Ready for Dinner

Ready for Dinner

For a generation or more, cooking was considered drudgery, old-school, and totally un-hip.

If you admitted you enjoyed cooking from scratch, you were branded as some kind of food geek.

Why should we go to all the trouble when we were blessed with microwavable meals, and any number of fast food drive-thru restaurants, and grocery store shelves lined with packaged foodstuffs?

One reason is we’ve discovered all manner of vile substance masquerading as food wrapped in convenience. After awhile, people decided enough was enough and started to take back their food and their kitchens.

Today,  those of us who cook again proudly assume the moniker food geek, as we derive satisfaction, and dare I say a thrill, from preparing meals from scratch for family and friends.

In this section, we’ll offer recipes and cooking tips to help you earn your place at the table with the rest of us food geeks.  That’s right–we’re the cool kids now.

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Recipe: The Original Deviled Egg (from One Big Table)

May 21, 2015

Deviled eggs made without mayonnaise, such as these from Molly O'Neill's cookbook One Big Table, will be a welcome addition to your summer picnics.

Recipes From the Garden

May 14, 2015

Good food always starts from the ground up -- and then goes into recipes that taste delicious. Like these.

Recipe: Prickly Pear Cactus Juice

May 1, 2015

Prickly pear cactus grows as a wildflower across much of North America, and the pears — the lustrous magenta fruits called apples or tunas — too often go to waste (if not consumed by wildlife). But not anymore.

Easy Blueberry Crunch

April 24, 2015

Try this simple and delicious recipe from veteran gardener and talented cook, Judy Barrett, which can be found in her new book from Texas A&M Press: "Recipes From and For the Garden".

Recipe: Tomato Salad with Watermelon, Toasted Cashews, Chèvre, and Lemon-Agave Vinaigrette

April 16, 2015

A delicious and healthy salad for one using the explosive flavors of summer on one plate. It comes from the creative mind of Chef Stephane Beaucamp.

Roma Sweet Roma Salsa

April 9, 2015

I developed this recipe when the Austin American Statesman held a salsa making contest in the 90s, with the winning salsa to be bottled by a local food manufacturer. Let's just say -- I was first loser.

Recipe: Old School, Handmade Aioli

April 1, 2015

Beth Vlasich Pav has food stories to tell; this time it's an oldie and a goodie: Aioli - The Old-School and Handmade Method.

Recipe: Easter Bread

March 29, 2015

Anyone who was friend or family of the Nasti clan when my mother and father were still alive got to indulge in the joys of Easter Bread. It is slightly sweet, dense, braided bread, drizzled with a confectioner’s sugar icing.

Recipe: Mastering Croissants

March 24, 2015

Whether you call them crescents or croissants, the truth of the matter is this buttery, chewy, flaky, eye-rollingly decadent and delicious pastry is easier to make than you might think.

Deliziosa Dough

March 20, 2015

The foundation of any pizza is the dough. When raw, it should be soft and silky; when cooked it should have some crunch around the edges and chewiness in the center.