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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The Kitchen Diva’s Crispy Roasted Chicken Recipe

June 24, 2017

This Crispy Chicken Recipe is one of 150 in the cookbook: The Kitchen Diva's Diabetic Cookbook, by Angela Shelf Medearis.

Making Pierogies with Beata Zatorska

June 18, 2017

This variant of pierogi with a traditional cheese and potato filling comes from the kresy in the east of Poland. You can eat pierogi with a little melted butter drizzled on top and sour cream on the side, or some chopped grilled bacon.

Kale Salad With Pecorino And Walnuts

June 8, 2017

This hearty Tuscan kale recipe from Dr. Deb Tolmen is one even kale haters could love; and after tasting it, I am inclined to agree.

Chickpea Salad Recipe in 10 minutes

June 3, 2017

In addition to being a gardener author and "changer of the world one wall garden at a time", Shawna Coronado is also a food enthusiast.

Peoplehood: Citrus Explosion Pound Cake

May 26, 2017

Pastry Chef, Jenni Field, created this pound cake recipe to use in the Nordic Ware Heritage Bundt Pan with the swirling design.

Recipe: Orthopteran (Cricket) Orzo

May 19, 2017

Orzo, a rice-shaped pasta, gets its name from the Italian word for barley, but we all know that orzo looks exactly like juvenile bugs. Needless to say, it’s a perfect complement for crickets, especially three- or four-week-old nymphs, which are of a comparable size.

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.