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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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!).

Recipes: Thanksgiving Sides from Jack Allen’s Kitchen

November 14, 2014

If you're looking for Thanksgiving sides that will have your dinner guests asking for seconds, you cannot go wrong with a few delicious dishes from Jack Allen's Kitchen.

Recipe: Homemade Sauerkraut

November 7, 2014

Sandor Katz, fermentation revivalist and author of Wild Fermentation and The Art of Fermentation, has been making sauerkraut for years and offers an updated recipe ("I'm always tweaking recipes) for you to try.

Recipe: Nerissa Oden’s Tomato Sauce Bread

October 30, 2014

Slightly red in color, this bread makes a perfect partner for classic sandwiches like bacon-lettuce-tomato, toasted cheese, hamburgers and cheeseburgers.

Recipe: Kate’s Ginger Beer

October 24, 2014

I think of ginger as a holiday spice. And this ginger beer recipe from Kate Payne, author and canning instructor, will put smiles on the faces of friends and family who gather at your home for the holidays.

Recipe: Carla’s Preserved Tangerines

October 17, 2014

Carla Crownover creates her own homemade goodness from the bounty of her backyard vegetable garden, and from her finds at area farms and farmers markets. Most recently she's been enamored of Orange Blossom Farms' tangerines.