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: Larry Burrier’s Beef Jerky & Spud Boats

April 18, 2014

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.

Mixed Greens with Garlic and Lemon

April 11, 2014

Angela Shelf Medearis, The Kitchen Diva, promotes healthy seasonal cooking whenever possible. Buying produce from local farmers, or growing your own, she says, provides fresh, full flavors no matter what dish you prepare.

Egg Salad Daze

April 4, 2014

Growing up, my family was on a very tight budget. There were seven kids in our family, my parents and a dog or cat or both. Thanks to our Aunt Maggie who had a chicken farm, we always had plenty of eggs. And so egg salad was a staple at our house, and all the kids became skilled at making it.

Chef Teresa Wilson’s Beet Ravioli

March 27, 2014

Italian food is comfort food, and in the hands of Chef Teresa Wilson, ravioli receives an unusual, fresh and delicious makeover using a raw beet "pasta" and goat cheese filling.

Homemade Chile Powder

March 13, 2014

Everyone who makes homemade chile powder does so according to their own taste; the ingredient they all have in common is the chiles—the rest is up for grabs.

Ray Benson’s Famous Corn Soup

March 13, 2014

Ray Benson, front man for Grammy Award winning Asleep at the Wheel, loves cooking, and he loves corn. If a dish has corn in it, chances are Ray likes it, and has probably cooked it, himself.

Recipe: Omelet with Farmer’s Goat Cheese

March 6, 2014

Mike and Vanessa Torres make good food from the ground up, using farm fresh ingredients that come their farm, Heart of Gold Organics.

Recipe: Meyer Lemon & Goat Cheese Spread

February 28, 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.

Buttermilk Pie with Vodka Crust

February 20, 2014

Buttermilk and vodka may not be a flavor combination that comes to mind when you think of two great tastes to go great together. However, if it is a sweet, creamy buttermilk custard embraced by a crème brûlée- like candy shell, and swaddled in a light, flaky vodka pie crust, well, you might just change your mind.

Recipe: African Soul Fried Rice

February 14, 2014

Here we take a global classic out of Asia and “Blackify” it by adding ingredients more traditional to or indigenous to West and Central Africa.