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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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.

Recipe: Roasted Potato and Beet Salad with Basil-Garlic Oil

July 3, 2014

Beets are an easy crop to grow in the home garden in the cooler months of the year. They range in color from white to deep red,and sometimes even striped. In addition, they may be round or long and cylindrical. They yield not only the delicious, earthy bulbs, but also nutritious greens.

Easy Blueberry Crunch

June 27, 2014

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".

Tarte Tatin

June 13, 2014

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: Orthopteran Orzo

June 6, 2014

Orzo, a rice-shaped pasta, gets its name from the Italian word for barley, but we all know that orzo looks exactly like juvenile bugs. Needless to say, it’s a perfect complement for crickets, especially three- or four-week-old nymphs, which are of a comparable size.

Chicken Breast Roasted with Garlic and Lemon

May 29, 2014

This is a delicious, light and healthy lunch or dinner….add some bread, rice, or potatoes and you are set! I like recipes like this that I can prepare the night ahead and then just pop in the oven after a long day’s work.

Recipe: Spinach and Egg Croissant

May 23, 2014

This is an item on the Odd Duck lunch menu. I can tell you it is sublime, and quite filling.

Recipe: Lou Lambert’s Buttermilk Biscuits

May 16, 2014

Lou Lambert, chef/owner of Lamberts Downtown Barbecue in Austin, Texas offers a big Sunday brunch at the restaurant and always serves up baskets of warm buttermilk biscuits.