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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Homemade Applesauce

November 27, 2015

Cookbook author and cooking school instructor, Tina Wasserman, believes in cooking from scratch using seasonal ingredients. You can find her recipe for applesauce in Entrée to Judaism for Families: Jewish Cooking & Kitchen Conversations with Children.

Thanksgiving Sides from Jack Allen’s Kitchen

November 20, 2015

If you're looking for Thanksgiving sides that will have your dinner guests asking for seconds, you cannot go wrong with a few delicious dishes from Jack Allen's Kitchen.

Wisconsin Divinity: Cheese Soup

November 5, 2015

My brother-in-law Steve Piekarski is a good home cook. He and my sister Toni both enjoy food that is hearty and unfussy, such as hearty cheese soup. Neither is opposed to using convenience foods in their cooking, either, such as pasteurized prepared cheese products. You know: Velveeta.

Mexican Mint Marigold Chicken Salad

October 29, 2015

Among the edible plants Betty Lambright grows is the magnificent, Mexican Mint Marigold, which is not only beautiful and aromatic, but it also attracts pollinators and is drought tolerant, too.

Kale Salad With Pecorino And Walnuts

October 24, 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.

Recipe: Chicken in Chinese Master Sauce

October 15, 2015

During my visit with Lynne Rosetto Kasper about her most recent cookbook, The Splendid Table®'s How to Eat Weekends, which she wrote with her friend and producer Sally Swift, I asked what recipe in the book could I prepare that would really thrill my guests. And she told me about Chicken in Chinese Master Sauce.

Recipe: Carla’s Preserved Tangerines

October 2, 2015

Carla Crownover creates her own homemade goodness from the bounty of her backyard vegetable garden, and from her finds at area farms and farmers markets. Most recently she's been enamored of Orange Blossom Farms' tangerines.

Recipe: Homemade Sauerkraut

September 24, 2015

This sauerkraut recipes comes to us from Sandor Katz, a self-proclaimed fermentation revivalist.

Tamar Adler Teaches Soup Making

September 17, 2015

Tamar Adler, cook and author of An Everlasting Meal: Cooking with Economy and Grace doesn't really use recipes when she cooks. But that doesn't stop her from making great food -- like soup.

Slow Roasted Sausage Stuffed Leg of Lamb

September 11, 2015

Jesse Griffiths of Dai Due fame will be preparing the meals for the Farm and Food Leadership Conference in Bryan, Texas September 25 & 26, 2015. That, alone, is worth the price of admission.