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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Judy Barrett’s Lemon Sesame Cookies

February 17, 2012

When I visited author, gardener and cook, Judy Barrett, at her home in Taylor, Texas, she had just made a batch of Lemon sesame Cookies. She used lemons she'd harvested from her lemon tree the day before.

Vegetable Pie

February 17, 2012

Once a week I go through my refrigerator and assess what produce is still waiting for my attention. This time of year, I usually find enough winter vegetables and greens to make a great soup, or vegetable pie.

Bud’s Chocolate Chip Pie

February 12, 2012

If you love chocolate chip cookies and pie, then the recipe below generously provided by Bud "The Pieman" Royer, will satisfy your craving.

Coconut Cream Pie

February 12, 2012

Chef Pamela Nevarez-Fisher adapted this recipe from an old Fannie Farmer Cookbook. She says she's put her own touches to it, and adds that because she's "terrible at pie crust, your listeners and readers should use their favorite basic pie crust."

Poached Pear with Pecan Streusel Pie

February 7, 2012

This pie comes from Benjamin Baker, Executive Chef at Travaasa Austin. It's something he recently developed, and if he does say so himself, "It is pretty yummy." Looking at the recipe, we don't doubt that assessment for a second.

Shepherd’s Pie

February 6, 2012

Shepherd’s Pie or Cottage pie is a savory pie made of meat with a mashed potato crust. According to Wikipedia: The term cottage pie is known to have been in use in 1791,when the potato was being introduced as an edible crop affordable for the poor (cf. "cottage" meaning a modest dwelling for rural workers). ..The term "shepherd's pie" did not appear until 1877.

Tips for Making a Great Pie

February 3, 2012

Crust + filling + baking = pie. It seems like easy math, but things--little things--can go awry and there goes all hope of a perfect pie.

Sweet Tea Pie from Lucy’s Fried Chicken

February 3, 2012

This recipe for Sweet tea Pie comes from Olivia/Lucy’s pastry chef Taff Mayberry, based on a recipe from Olivia chef/owners James Holmes’ mom.

Savory Mushroom Pie

February 2, 2012

Tastes can change. The proof of that is my sister Toni. When we were growing up she loathed mushrooms. In fact, we (her older and meaner siblings) could make her cry simply by waving one of the vile fungi in front of her sweet, cherubic, mushroom-hating face.

Margherita Pie from The Pie Society

February 2, 2012

The Pie Society, is an Austin, Texas based pie bakery that offers complimentary delivery of the freshly baked pastries within a defined delivery area in town. Although, if you outside the designated zip codes, you could always ask nicely, and the bakers just might make an exception.