The Cookery serves as a subliminal classroom for our family, but last weekend, we opened it up to a mixed group of graduate and undergrad UT students who rinsed, chopped, blended and tasted a sampling of Middle Eastern dishes to create a meatless meal. The menu: saffron rice, hummus, bread, and cucumber yogurt sauce (jajik in my recipe binder). This fabulous meal can be created on a student budget. If you’ve got a decent work space, here’s to opening it up to eager students.
When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our