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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Winter Savory Olives

February 26, 2015

This recipe from Cathy Slaughter of Gabriel Valley Farms is simple, delicious and uses the herb winter savory -- one that is oft overlooked by home cooks.

Recipe: Wild Game Pan Sausage

February 20, 2015

Austinite, Chris Houston, doesn't hunt for trophies -- he hunts for dinner (and lunch, and breakfast). He shares one of his favorite sausage recipes.

Judy Barrett’s Lemon Sesame Cookies

February 13, 2015

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.

Oysters Rockefeller

February 5, 2015

Oysters Rockefeller is a rather old recipe, but one diners and oyster lovers still enjoy today. The dish was created in New Orleans at the restaurant Antoine's in 1899 by Jules Alciatore, son of the restaurant's founder.

Shrimp with Jalapeños and Bacon

January 30, 2015

Claudia Alarcón has been passionate about food her entire life. She says her father was often her guinea pig. "He'd come home from work and I would have a little menu written and have food made and expect him to eat it." The things daddies do to make their little girls happy.

Classic Dry-Fried Pepper and Salt Shrimp

January 23, 2015

There are many versions of this beloved dry stir-fry. The absence of liquid in the stir-fry allows you to experience a concentrated shrimp flavor accented by garlic, ginger, chilies, and Sichuan peppercorns.

Recipes: How ’bout Pie?

January 16, 2015

Peace Through Pie is simple as said pastry. Bake a pie -- sweet or savory -- and share it with others over conversation that centers around issues of peace and community as started by Dr. Martin Luther King, Jr.

Roasted Fennel and Potato Soup

January 2, 2015

Writer, gardener, educator, and cook, Renee Studebaker, learned to love the flavors of all fresh produce thanks to summers she spent on her grandmother's Arkansas farm -- although at first she wasn't particularly enamored of the work involved in getting that food to the table. That's changed.

Making Chicken Stock

January 2, 2015

Making a great stock that’s full of flavor isn’t magic; it just takes time, patience and a little understanding. Here you’ll find tips from this week’s show to help you cook up meat or vegetable stocks that you’ll be proud to use as the base for soups or sauces. These stock tips always pay off.

Recipe: Meyer Lemon & Goat Cheese Spread

December 24, 2014

When the urge for a snack met with her Pure Luck Farm Chevre, her neighbor's Meyer lemons and some of the best in local honey in the hood -- Amelia Sweethardt of Pure Luck Farm & Dairy came up with this elegantly simple and simply delicious lemon and goat cheese spread.