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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Peanut Butter and Jelly Cookies

June 18, 2016

Making jelly is usually one of the first items people new to food preservation undertake. But once you have a pantry full of jellies and jams -- then what? If you're Daniel Gasteiger, author of Yes, You Can! And Freeze and Dry It, Too -- you make cookies.

Tea Time Recipes

June 10, 2016

No tea party is complete without a few treats. Here you will find recipes for scones, cucumber sandwiches and a Royal Victoria Sponge Cake.

Cheddar Cheese Soup

June 4, 2016

For cheese-loving food enthusiasts few things are more comforting or warming on a chilly winter's day than a bowl of cheese soup.

Selecting, Serving & Storing Cheese

June 4, 2016

Selecting, serving and storing artisanal cheese needn't be a daunting task. Never feel embarrassed about asking for help from your cheesemonger--they want to talk to you about cheese and help you develop a better understanding about this living food.

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.