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: Old School, Handmade Aioli

April 1, 2015

Beth Vlasich Pav has food stories to tell; this time it's an oldie and a goodie: Aioli - The Old-School and Handmade Method.

Recipe: Easter Bread

March 29, 2015

Anyone who was friend or family of the Nasti clan when my mother and father were still alive got to indulge in the joys of Easter Bread. It is slightly sweet, dense, braided bread, drizzled with a confectioner’s sugar icing.

Recipe: Mastering Croissants

March 24, 2015

Whether you call them crescents or croissants, the truth of the matter is this buttery, chewy, flaky, eye-rollingly decadent and delicious pastry is easier to make than you might think.

Deliziosa Dough

March 20, 2015

The foundation of any pizza is the dough. When raw, it should be soft and silky; when cooked it should have some crunch around the edges and chewiness in the center.

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

March 13, 2015

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.

Spam® Fried Rice

March 6, 2015

SPAM®, a processed pork product from the Hormel Food Corporation in Austin, MN, doesn't get much respect from people who consider themselves foodies. I have given it short shrift, myself, but have had a change of heart. Perhaps you will, too, after trying this recipe.

Winter Savory Olives

February 26, 2015

This recipe from Cathy Slaughter of Gabriel Valley Farms is simple, delicious and uses the herb winter savory -- one that is oft overlooked by home cooks.

Recipe: Wild Game Pan Sausage

February 20, 2015

Austinite, Chris Houston, doesn't hunt for trophies -- he hunts for dinner (and lunch, and breakfast). He shares one of his favorite sausage recipes.

Judy Barrett’s Lemon Sesame Cookies

February 13, 2015

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.

Oysters Rockefeller

February 5, 2015

Oysters Rockefeller is a rather old recipe, but one diners and oyster lovers still enjoy today. The dish was created in New Orleans at the restaurant Antoine's in 1899 by Jules Alciatore, son of the restaurant's founder.