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: Carla’s Preserved Tangerines

October 2, 2015

Carla Crownover creates her own homemade goodness from the bounty of her backyard vegetable garden, and from her finds at area farms and farmers markets. Most recently she's been enamored of Orange Blossom Farms' tangerines.

Recipe: Homemade Sauerkraut

September 24, 2015

This sauerkraut recipes comes to us from Sandor Katz, a self-proclaimed fermentation revivalist.

Tamar Adler Teaches Soup Making

September 17, 2015

Tamar Adler, cook and author of An Everlasting Meal: Cooking with Economy and Grace doesn't really use recipes when she cooks. But that doesn't stop her from making great food -- like soup.

Slow Roasted Sausage Stuffed Leg of Lamb

September 11, 2015

Jesse Griffiths of Dai Due fame will be preparing the meals for the Farm and Food Leadership Conference in Bryan, Texas September 25 & 26, 2015. That, alone, is worth the price of admission.

Raul Malo’s Hangover Breakfast Sandwich

September 4, 2015

Sometimes when you've imbibed a little too much the night before, and you're looking for something to eat in the morning that will pair well with a glass of "hair of the dog" --you have to improvise.

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

August 27, 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.

Onion Soup with Venison Shanks

August 22, 2015

This is a classic French onion soup with the addition of rich, long-cooked venison shanks.

Avocado Verde Sauce

August 14, 2015

Austin Chronicle food editor, Virginia Wood, may be a trained pastry chef, but she knows her way around savory ingredients, too.

Honey Rosemary Chicken with Cherry Tomatoes

August 7, 2015

This recipe comes from The Happy Kitchen Cookbook. The Happy Kitchen/La Cocina Alegre® is a program of the Sustainable Food Center; the book is used in classes where volunteer facilitators learn to cook seasonally, locally, healthfully and on a budget, and then take what they've learned back into their communities.

Tomato Gazpacho from Epicerie Cafe & Grocery

July 16, 2015

Slow food can also be quick to prepare, such as this Tomato Gazpacho recipe from Chef Sarah McIntosh of Epicerie Cafe & Grocery in Austin, Texas. Food from Epicerie Cafe & Grocery will be featured during the Grub Crawl at the Slow Food Austin Grub Trivia event, July 21, 2013.