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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Wild Mushroom and Brie Soup

February 17, 2017

Chef Raymond Keyrouz prepares a wonderfully earthy, silky and luscious soup recipe that any bowl would be blessed to receive, and diner fortunate to consume.

Ray Benson’s Famous Corn Soup

February 10, 2017

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.

Shrimp with Jalapeños and Bacon

February 3, 2017

Claudia Alarcón has been passionate about food her entire life. She says her father was often her guinea pig. "He'd come home from work and I would have a little menu written and have food made and expect him to eat it." The things daddies do to make their little girls happy.

Classic Dry-Fried Pepper and Salt Shrimp

January 20, 2017

There are many versions of this beloved dry stir-fry. The absence of liquid in the stir-fry allows you to experience a concentrated shrimp flavor accented by garlic, ginger, chilies, and Sichuan peppercorns.

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.