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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Miss Jane’s Chicken Roasted with Garlic and Lemon

May 26, 2016

This is a delicious, light and healthy lunch or dinner….add some bread, rice, or potatoes and you are set! I like recipes like this that I can prepare the night ahead and then just pop in the oven after a long day’s work.

Tarte Tatin by Chef Jacques Pépin

May 19, 2016

This famous upside-down apple tart starts with caramelized apples, studded with almonds and bits of chewy apricots, and topped with a flaky, buttery crust. Inverted, this dessert makes an impressive—and mouthwatering—presentation.

Recipe: Orthopteran Orzo

May 13, 2016

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.

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

May 6, 2016

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.

Virginia Willis’ Romesco Sauce

April 29, 2016

Southern chef and cookbook author, Virginia Willis, loves to cook and to entertain. With spring upon us and summer around the corner, she offers up this recipe for Romesco Sauce, which is a fabulous, savory sauce to serve at your next patio party.

Larry Burrier’s Recipe for Beef Jerky & Spud Boats

April 22, 2016

In Texas, as soon as you say the word springtime, the 'ol "Dog Days" of summer start pawing their way in just to heat things up - as if our summers aren't long enough! Well, Jerky is here to save the day not only as a quick, re-energizing snack, but also as a cool, easy way to cook up an evening meal.

John Besh’s Croque-Madame

April 17, 2016

Chef John Besh operates a bevy of restaurants, including Lüke’s in San Antonio, where you will find this delectable sandwich on the menu.

Easy Blueberry Crunch

April 9, 2016

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".

Marinara Sauce

April 3, 2016

While most Italians north of Rome rarely used tomatoes in their sauces, Italian-American immigrants from the South made the simple tomato sauce called marinara into a staple of their cooking, usually using canned tomatoes imported from Italy.

The Best Spinach Salad

March 26, 2016

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.