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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Rio Star Grapefruit Marmalade

January 8, 2017

Stephanie McClenny, head jam n' jelly girl of Confituras, a small batch artisanal preserves company in Austin, Texas, knows how to get the best out of winter citrus--especially grapefruit. She preserves it's goodness by turning it into a marmalade to enjoy long after the season ends.

Tamar Adler Teaches Soup Making

January 1, 2017

Tamar Adler, cook and author, tells us how to make food that is delicious and economical. Even new cooks can feel confident just by boiling salted water.

Onion Soup with Venison Shanks

December 23, 2016

This classic French onion soup includes venison shanks. The long cooking process melds the sweetness of the onions and the meatiness of the venison.

Roasted Fennel and Potato Soup

November 27, 2016

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.

Recipe: Hip Girl’s Pickled Peppers

November 20, 2016

If like Peter Piper the peppers you pick are already pickled on the plant, perhaps your picking is preposterously protracted, or your crazy experiment worked—you lucky progeny of unwed parents—and you better find a pucking good patent attorney pronto!

Sweet Tea Pie from Lucy’s Fried Chicken

November 13, 2016

This recipe for Sweet tea Pie comes from Olivia/Lucy’s pastry chef Taff Mayberry, based on a recipe from Olivia chef/owners James Holmes’ mom.

Mexican Chocolate Chewies

October 29, 2016

Chocolate chewies are light, crisp, and, yes, chewy chocolate cookies that are studded with chocolate chips and pecans.

Wisconsin Divinity: Cheese Soup

October 20, 2016

My brother-in-law Steve Piekarski is a good home cook. He and my sister Toni both enjoy food that is hearty and unfussy, such as hearty cheese soup. Neither is opposed to using convenience foods in their cooking, either, such as pasteurized prepared cheese products. You know: Velveeta.

Baked Dijon Salmon

October 13, 2016

This is one of Esmée Williams' personal recipes, and it appears on Allrecipes.com. About the recipe she writes: "This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more!"

Recipe: Homemade Sauerkraut

September 17, 2016

Self-proclaimed fermentation revivalist, Sandor Katz encourages everyone to try their hand at making homemade sauerkraut.