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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10 Minute Chickpea Salad Recipe

June 26, 2015

Shawna Coronado says she enjoys good, healthy food, but with her busy schedule, doesn't always have time for involved recipes. Necessity is the mother of delicious invention, as evidenced by her speedy, tasty and healthy chickpea salad recipe

Knafeh: A Sweet Relief

June 19, 2015

If you want something delicious and decadent and different -- Knafeh fits the bill.

Recipe: Kale Salad With Pecorino And Walnuts

June 12, 2015

When I visited Dr. Deb Tolman at her homestead/learning lab earlier this year, she prepared lunch for me, which included this kale salad (kale from her garden). She told me even kale haters love this salad, and aftrer tasting it, I am inclined to agree.

Peanut Butter and Jelly Cookies

June 5, 2015

Making jelly is usually one of the first items people new to food preservation undertake. But once you have a pantry full of jellies and jams -- then what? If you're Daniel Gasteiger, author of Yes, You Can! And Freeze and Dry It, Too -- you make cookies.

Tarte Tatin

May 28, 2015

This famous upside-down apple tart starts with caramelized apples, studded with almonds and bits of chewy apricots, and topped with a flaky, buttery crust. Inverted, this dessert makes an impressive—and mouthwatering—presentation.

Recipe: The Original Deviled Egg (from One Big Table)

May 21, 2015

Deviled eggs made without mayonnaise, such as these from Molly O'Neill's cookbook One Big Table, will be a welcome addition to your summer picnics.

Recipes From the Garden

May 14, 2015

Good food always starts from the ground up -- and then goes into recipes that taste delicious. Like these.

Recipe: Prickly Pear Cactus Juice

May 1, 2015

Prickly pear cactus grows as a wildflower across much of North America, and the pears — the lustrous magenta fruits called apples or tunas — too often go to waste (if not consumed by wildlife). But not anymore.

Easy Blueberry Crunch

April 24, 2015

Try this simple and delicious recipe from veteran gardener and talented cook, Judy Barrett, which can be found in her new book from Texas A&M Press: "Recipes From and For the Garden".

Recipe: Tomato Salad with Watermelon, Toasted Cashews, Chèvre, and Lemon-Agave Vinaigrette

April 16, 2015

A delicious and healthy salad for one using the explosive flavors of summer on one plate. It comes from the creative mind of Chef Stephane Beaucamp.