My love of cooking started with the Food Network shows of the 1990s

Most of my cooking ideas come from reading magazines and watching cooking shows. It all began in April 1993. I was living with my girlfriend, Elyssa, (now my wife of 29 years) and we turned the TV on and stumbled on a new network, the Food Network. One of the inaugural shows was “Taste” hosted by David Rosengarten. Rosengarten was so smooth and had an air of sophistication that drew me in – I was instantly hooked and glued to the channel. I still cook some of his recipes and, over time, have altered them to suit my way of eating/cooking.

That same year, I discovered Emeril Lagasse, who changed cooking for me completely. I so enjoyed the simplicity of his earlier shows: just him and a camera teaching all who tuned in how to cook. “Emeril Live” debuted in 1996 and was a game-changer. I highly advise trying to stream that if previously unseen. I won’t name all the early shows and chefs but would be remiss if I didn’t include Bobby Flay and Jack McDavid’s “Grillin’ and Chillin’.” Flay on a gas grill and McDavid using a real charcoal fire barbecue outside teaching the art of grilling. Phenomenal!

Elyssa and I were talking about chefs who left a lasting effect on us. One of our favorites was/is Jamie Oliver. Talk about a zest for food, fun and family. One of his shows, “Naked Chef,” aired originally in 1999. It was so simple and yet so sophisticated. My favorite episodes were of Oliver in his humble kitchen or outside in his garden.

His passion for food was unmistakable and his unpretentious presentation celebrated his unique and simple approach. Oliver was always smiling while talking about food and it was his authenticity that I related to the most.

Thinking back on all the episodes, I was reminded of one of my favorites: Oliver went to Jay Kay’s home and cooked for his band, Jamiroquai. This was/is one of his favorite bands and certainly one of mine. The menu was bone roast beef with a red wine sauce composed of deglazing the pan the beef cooked in, fresh veggies from Kay’s garden, roasted onions (amazing), potatoes and Yorkshire pudding cakes (very English but I omit them.) I highly recommend searching for this episode and if anything, make the baked onions! (Recipe below)

As I developed my cooking skills, I would have friends over to try and measure my ability. Elyssa would dress up the dining room with a fanciful tablescape and flowers. Then I discovered the importance of wine pairings and a whole new adventure began. Food and wine combinations seemingly have a strict protocol, but I submit there are no rules.

Yes, we all know a good cabernet goes well with meat but so does zinfandel, Syrah and a plethora of other varietals. Experiment and enjoy the learning experience along the way. I could write about my passion for wine ad nauseam but for now, I will reveal my absolute favorite is pinot noir, especially from the Russian River.

Richard Weintraub has been a Palm Desert resident for 32 years, is married to Elyssa for 29 years and has two boys: Eliot, 26, who resides in Seattle and Izak, 23, who lives in San Diego. Email Richard at rweintraub@dc.rr.com

This article originally appeared on Palm Springs Desert Sun: My love of cooking started with the Food Network shows of the 1990s