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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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.

Grilled Cauliflower, Thai Chili Sauce, Sweet Potato Puree

December 18, 2014

A carnivore, vegetarian and vegan all walked into a dinner party. Sounds like the beginning of a joke -- or disaster. But that's a likely scenario given today's varied diet preferences. Avert disaster with t hyis delicious dish from Vegetarian Dinner Parties by Mark Scarbrough and Bruce Weinstein.

Recipe: Asparagus Spears, Pickled Radicchio

December 12, 2014

Ever the side dish, never the meal: Asparagus is the bridesmaid of vegetables, but always welcome at the party. Perhaps best of all, this spiky but straightforward starter can be made well in advance.

Recipe: Cocktails for the Holidays

December 5, 2014

It's citrus season, which is a terrific time for making seasonal cocktails. Give the Texas Sipper or the Tito's Sage Grapefruit Splash from Jack Allen's Kitchen a try at your next dinner party or holiday gathering.

Shepherd’s Pie

November 27, 2014

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.

Maria Rodale’s Crispy Roast Chicken and Gravy

November 20, 2014

Roast chicken with crispy skin is one of the simplest, easiest things that can ever be made. You only really need three things: An oven, a whole organic chicken with skin, and a roasting pan that can go from oven to stovetop (for the gravy!).