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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Hausbar Beef Caldo

February 5, 2016

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.

How to Make Sauerkraut

January 27, 2016

Being a home gardener and cook and someone who's always game to learn a new-to-me food preservation method, I jumped at the chance to take my new 1.3 gallon fermentation crock for a test drive.

Judy Barrett’s Lemon Sesame Cookies

January 22, 2016

When I visited author, gardener and cook, Judy Barrett, at her home in Taylor, Texas, she had just made a batch of Lemon sesame Cookies. She used lemons she'd harvested from her lemon tree the day before.

Roasted Fennel and Potato Soup

January 14, 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.

Recipes: How ’bout Pie?

January 8, 2016

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.

February is National Pie Month

January 8, 2016

February is National Pie Month, and lucky us--there's an extra day this year to celebrate! In honor of this near perfect food Field & Feast will feature both savory and sweet pies from family and friends as well as radio show listeners and web visitors all month long. The more the merrier--so send your pie recipe for inclusion.

Market Recipe: Butternut Squash Fritters

January 1, 2016

Hard shell squash, also known as winter squash, are a favorite this time of year. And Carla Jenkins, manager of Cedar Park and Mueller Farmers Markets shared this recipe that Chef Brittan Wilson Egbert demoed at the market using this seasonal sensation.

Homemade Chile Powder

December 24, 2015

Everyone who makes homemade chile powder does so according to their own taste; the ingredient they all have in common is the chiles—the rest is up for grabs.

Ray Benson’s Famous Corn Soup

December 24, 2015

Ray Benson, front man for Grammy Award winning Asleep at the Wheel, loves cooking, and he loves corn. If a dish has corn in it, chances are Ray likes it, and has probably cooked it, himself.

Citrus Marinated Olive Bowl

December 18, 2015

The Texas Hill Country Olive Company offers tours of the orchards and delicious dining in their bistro inside their tasting room. You might just find Citrus Marinated Olives on the menu.