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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Chilled Beet Salad with Urban Roots’ Ranch Dressing

April 22, 2017

Very few people are on the fence when it comes to beets: they either love them or hate them. People who hate them often claim the root tastes like dirt, whereas those who love them say they have a sweet, earthy quality.

Recipe: The Original Deviled Egg

April 8, 2017

From Molly O'Neill's cookbook "One Big Table", comes the original Deviled Egg recipe with a side of history and lore. It's all delicious and sharable.

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

April 2, 2017

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.

Recipe: Chicken in Chinese Master Sauce

March 26, 2017

During my visit with Lynne Rosetto Kasper about her most recent cookbook, The Splendid Table®'s How to Eat Weekends, which she wrote with her friend and producer Sally Swift, I asked what recipe in the book could I prepare that would really thrill my guests. And she told me about Chicken in Chinese Master Sauce.

Ruby Dee’s Apple Fritters

March 17, 2017

They say an apple a day keeps the doctor away, but what if those apples were inside a luscious batter and fried to a golden delicious goodness?

The Irish Boxty and Breakfast Quesadilla

March 10, 2017

You might want to make this recipe when you are feeding a hungry crowd, as it yields about 30 boxties. You can freeze what you don't use, and they should be good for about a month. What you want to avoid is keeping leftover batter, as the potatoes in it will oxidize and turn the mixture dark and icky, which is unappetizing.

The Best Spinach Salad

March 2, 2017

Katie Kraemer Pitre of Tecolote Farm in Manor, Texas says she loves this recipe from one of the farm's CSA basketeers -- and cooking master -- Kristin Schell.

Something’s Fishy for Those who Observe Lent

March 1, 2017

Ash Wednesday signaled when my family tried to adhere to the Italian tradition no meat during the season of lent. Fried smelt became our go-to dinner.

Wild Mushroom and Brie Soup

February 17, 2017

Chef Raymond Keyrouz prepares a wonderfully earthy, silky and luscious soup recipe that any bowl would be blessed to receive, and diner fortunate to consume.

Ray Benson’s Famous Corn Soup

February 10, 2017

Ray Benson, front man for Grammy Award winning Asleep at the Wheel, loves cooking, and he loves corn. If a dish has corn in it, chances are Ray likes it, and has probably cooked it, himself.