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.

Print Friendly

Recipe: Fairy Tale Eggplant Confit from The Hightower

September 12, 2014

You don't need to believe in magic to love Fairy Tale Eggplant Confit from Chad Dolezal, Chef/Owner of The Hightower restaurant in Austin, Texas.

Ellen Sweets’ Kick-Ass Tuna Salad

September 5, 2014

When you walk into Ellen Sweets kitchen, you know it gets used and used often. The counters overflow with small appliances and bottles and bottles of herbs and spices. If you're cooking in Ellen's kitchen and you cannot find what you need--you haven't really looked.

Recipe: Hip Girl’s Pickled Peppers

August 28, 2014

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!

HausBar Beef Caldo

August 22, 2014

Dorsey Barger, of HausBar Farms, looks at what crops are ready for harvest at the farm or what's available at the Farmers' Market, and then lets inspiration rule in the kitchen. Such is her recipe for Beef Caldo.

Recipe: Wink Restaurant’s Pure Luck Chevre Cheesecake

August 15, 2014

Here's a slow and delicious recipe from Wink Restaurant in Austin, Texas. They use Chevre (goat cheese) from Pure Luck Farms in Dripping Springs, Texas. However, any quality Chevre will work!

Avocado Verde Sauce

August 8, 2014

Austin Chronicle food editor, Virginia Wood, may be a trained pastry chef, but she knows her way around savory ingredients, too.

Recipe: Lasagna for Two

August 1, 2014

Your household may consist of only one or two people, but most recipes feed four to six. This means you have to decide whether you can stand to eat the same thing over the next few days, or whether you're comfortable doing the math to cut the recipe down to size. The editors at America's Test Kitchen have done the work for you.

Recipe: Raul Malo’s Hangover Breakfast Sandwich

July 23, 2014

Sometimes when you've imbibed a little too much the night before, and you're looking for something to eat in the morning that will pair well with a glass of "hair of the dog" --you have to improvise.

Gluten-Free Strawberry Shortcake

July 18, 2014

Shauna James Ahern is Gluten-Free Girl, and writes the blog Gluten Free Girl and the Chef. This is one of her recipes, which is adapted from one she found in Cristina Ferrare’s cookbook Big Bowl of Love.

Recipe: John Besh’s Croque-Madame

July 11, 2014

Chef John Besh operates seven restaurants, six of them in Louisiana, and one called Lüke’s in San Antonio, where you will find this sandwich on the menu.