Buttermilk Pancakes
8 to 10 servings
Buttermilk-Brined Pork Chops
• In a medium saucepan, bring the buttermilk, water, salt, pepper, maple syrup, mustard and sage leaves to a simmer over medium-high heat. Stir to dissolve salt. Remove the saucepan from the heat, add the ice and let the brine cool to room temperature, about 30 minutes. • Place the pork chops into a large…
Citrus Salad
4 servings
Asian-Lime Salmon
2 servings
Pimm’s Punch
6 to 8 servings
Chicken Potpie with Apples and Brie
• Preheat oven to 425 degrees. Coat a 9-inch pie pan with nonstick cooking spray. • In large skillet over medium heat, saute the shallots in the butter until softened, 3 to 4 minutes. Add the apple, thyme, salt and pepper to taste and saute 3 to 4 minutes. • Sprinkle the apples with the…
Warm Pear Crumble
4 to 6 servings
Adam Altnether parts ways with Niche Food Group
Adam Altnether has left the Niche family of restaurants. According to majority owner chef Gerard Craft, Altnether is no longer a shareholder in the restaurant group, which includes Niche, Taste, Brasserie, Pastaria and soon-to-open Porano. He sold his minority shares in the restaurants back to Craft at the end of March, positing Craft as the…
Just Five: Citrus Salad
Behold: another dish that blew my marginal expectations out of the water. I love it when a simple preparation is a home run, especially when it’s this beautiful to boot. This salad is ideal for brunch or a dinner party. Use whatever citrus is available, but don’t skip the blood oranges with their enticing…
Mobile grocery MetroMarket to bring fresh produce to North City neighborhoods
Part farmers market, part food truck, The St. Louis MetroMarket is set to roll into North St. Louis communities in July. As reported by St. Louis Public Radio, the nonprofit aims to bring affordable, fresh produce, meat, dairy and more to St. Louis-area food deserts where nutritious food is not readily available. Colin Dowling, Tej…
Guide to Beer: Drinking Games
If college taught us anything, it’s that beer is always more fun with a few drinking games. Here, 6 of our favorite places to play while we imbibe: 1. There’s a whole room devoted to darts on The Loop. Bring your cricket and around-the-world A-game. Blueberry Hill, 6504 Delmar Blvd., St. Louis, 314.727.4444, blueberryhill.com 2.…
Meatless Monday: Fried Brussels Sprouts Salad
Meet the recipe that will convert even the most virulent sprouts hater. Cup after cupful of quartered Brussels sprouts are skillet-fried to golden perfection, then tossed with toasted garlic, sweet pears, Bibb lettuce and creamy garlic aioli. Then gild the lily with an unearthly burnt honey dressing, made by boiling the golden liquid multiple…
The Minds Behind the New Pub Grub
Drinking a beer is as old as humankind itself, but why relegate it to just your glass? Here, three area chefs changing the way we consume beer. death in the afternoon chef de cuisine adam guess // photo by elizabeth maxson Adam Guess, chef de cuisine at Death in the Afternoon, is making good use…
By the Book: Warm Pear Crumble
I love cooking seasonally. I refuse to buy zucchinis and tomatoes in winter, and I question the logic behind serving butternut squash risotto in June. But about this time each year, I find my resolve weakening. I’m desperate for something green and raw, and the thought of roasting one more carrot or sweet potato…
Drink This Weekend Edition: Malt-tease-Fashioned
Combine your love for beer and the harder stuff by using homemade beer syrup in a cocktail recipe. Use a big-flavored, hoppy beer, such as an ESB or IPA, to maximize flavor. The syrup complements a galaxy of cocktails, like the Tom Collins, Sazerac, pisco sour and Old-Fashioned, including the reimagined one here. …
The Scoop: The Wood Cask to debut in former Eleven Mile House spot in Kirkwood
The Wood Cask is set to open doors at 10332 Manchester Road in Kirkwood this May, setting up shop in the former home of Eleven Mile House. First-time restaurant owner Dan Marten said the 2,800-square-foot space is undergoing extensive renovation and will look nothing like its former occupant. The Wood Cask will seat 120…
Schlafly by the numbers
The Saint Louis Brewery has come a long way since its opening Dec. 26, 1991. How does The Lou’s first craft brewpub stack up 24 years later? Schlafly co-founder Dan Kopman breaks it down. 35 Employees when Schlafly opened in 1991 200 Employees in 2015 30 Average age of a Schlafly employee 14 States where…
The Scoop: Copper Pig gastropub to open on Macklind Avenue
Macklind Avenue in the Southampton neighborhood will soon see yet another restaurant joining its burgeoning ranks. Owner Nhat Nguyen plans to open Copper Pig in mid-summer alongside neighborhood establishments like The Mack Bar & Grill and Macklind Avenue Deli and more recent additions like Russell’s on Macklind and Grapeseed. Nguyen, who used to…
Baked: Chocolate-Orange Loaf with Greek Yogurt Sauce
Sometimes the best recipes are born from random ingredients in my refrigerator. During a recent healthy kick, I purchased a big container of Greek yogurt. I wanted to try a simple, citrus-y sauce that would pair well with a dessert. I started experimenting and later paired this tangy sauce with a chocolate-orange loaf, a…
Gerard Craft named JBFA finalist for Best Chef: Midwest
Finalists for the 2015 James Beard Foundation Awards were announced today, March 24, and one St. Louis-area chef remains in the running. Gerard Craft, chef-owner of the Niche family of restaurants, made the short list in the Best Chef: Midwest category. Craft was also among last year’s finalists in that category. “I think it’s a…
The Scoop: Antonio’s Bistro & Market opens doors in the Southampton
Antonio’s Bistro & Market opened doors March 18 at 5005 S. Kingshighway Blvd., in the Southampton neighborhood, where first-time restaurant owners Adisa and Meho Beharic aim to bring a taste of Bosnia to the neighborhood. “We’re serving Bosnian food and some Italian food, so it’s a lot of stuff we all grew up eating. The…
The Scoop: Beer-focused 99 Hops House to open doors at Hollywood Casino
Get ready to choose your next round from 99 (-ish) different brews when 99 Hops House opens doors at Hollywood Casino in the first week of April. This is the second location for the beer-centric sports bar; the original is located in another Hollywood Casino in Lawrenceburg, Indiana. Food and beverage manager Rhaisha Dobbs…
Meatless Monday: Pasta with Zesty Horseradish-Tomato Sauce
We know, this recipe’s title seems a little weird; horseradish and pasta shouldn’t be a killer combo. But hear us out: we all like a good dollop of the spicy root in our bloody marys, right? The same idea applies here, when a bowl of your favorite pasta is dressed up with a simple…
By the Book: Jeanne Kelley and Sarah Tenaglia’s Pimm’s Punch
I used to break out the punch bowl for two very different occasions: the holidays and college parties. Holiday punch bowls were filled with vodka-kissed juices, rich buttered rum or citrus-studded mulled wine. College party punch bowls were filled with my friend Jesse’s Jungle Juice: the remnants of our liquor stash, a package of powdered…
Drink This Weekend Edition: Schlafly AIPA
Despite a seeming proliferation of hop haters, IPAs are consistently the top-selling craft beer style in the U.S. An India Pale Ale is generally brewed with pale malts and has a strong hop presence. A few years ago, Schlafly decided to showcase the different IPA styles in a series of special release beers, beginning…
The Weekend Project: Fried Chicken Dinner
Fried chicken is everywhere in St. Louis right now. It seems like new chicken shacks are announced every other week, and the golden birds are popping up on menus all over town. (I myself am one of the guys who cooks your monthly fried chicken dinners at The Libertine.) Despite its popularity, people often…
The Scoop: Herbie’s owner to open chess-themed Kingside Diner in Central West End
The team at Herbie’s Vintage ’72 in the Central West End is extending its talents to pancakes and sides of bacon. Herbie’s owner Aaron Teitelbaum has announced plans to open Kingside Diner this April in the former Lester’s at 4651 Maryland Ave., as reported by St. Louis Magazine. Teitlebaum said the daily diner will fill…
Just Five: Asian-Lime Salmon
Salmon is the one fish that everyone in my family gladly eats. I have no problem with this, as it’s frequently on sale and the health benefits are well documented (omega-3 bomb, anyone?). Until recently, the dish to beat in our home was Salmon with Pinot Noir Syrup, but lately, this Asian-lime salmon has…
Budget Crunch: 10 delicious dishes and sweet deals to try now
It’s time for Budget Crunch, wherein intrepid reporter Byron Kerman offers 10 tips on delicious menu items and sweet deals happening now. Got $10 and some change? Grab a friend and sample, split and stuff yourselves with these steals. 1. The talented team at Red Fox Baking has just announced another day of…
First Look: Vincent Van Doughnut in Clayton
Doughnut shop-on-wheels Vincent Van Doughnut opened doors at its Clayton storefront at 40 N. Central Ave., Saturday, March 14. Co-owner Vincent Marsden said the new shop will carry a dozen rotating options each day, including customer favorites like the chocolate-salted caramel, cheesecake cookie crumble and maple bacon doughnuts, as well as new offerings like a…
Meatless Monday: Grilled Ratatouille
It’s 80 degrees, and we’re firing up the grill on Meatless Monday. This recipe for Grilled Ratatouille tosses just about every grill-able vegetable over the coals – zucchini, summer squash, eggplant, red and yellow bell peppers, onions and tomatoes. Roughly chop them with a medley of fresh herbs and garnish with grated cheese, then…
By the Book: The Perfect Egg
When I don’t have the energy to come up with a good dinner, I usually make breakfast instead. It’s easy, it’s reliably good and it’s fast. I recently decided to do just that while flipping through The Perfect Egg: A Fresh Take on Recipes for Morning, Noon and Night by Teri Lyn Fisher and…
The Scoop: Rick Lewis to leave Quincy Street Bistro, open chicken shack with Pappy’s Mike Emerson
Fried chicken is flocking to St. Louis, and two big restaurant names have just thrown their knives into the ring. Chef Rick Lewis announced today that he is leaving Quincy Street Bistro to open a chicken shack called Southern with Pappy’s Smokehouse owner Mike Emerson, as reported by St. Louis Magazine. Emerson and Lewis…
The Scoop: Ranch dressing-themed restaurant to open in Soulard
Rejoice, devotees of that most American salad dressing: Twisted Ranch, a new eatery enshrining ranch dressing, is coming to Soulard in June, as reported by St. Louis Magazine’s George Mahe. Located at 1730 S. Eighth St., Twisted Ranch promises a “secret homemade ranch recipe” that is incorporated in various ways into every dish on…
Drink This Weekend Edition: Square One’s Social Devyat
I was three sips in to my inaugural glass of Square One Brewery’s Social Devyat, a complex Russian Imperial stout, before the man who brewed it told me he was drinking it for the first time, too. I shot him an incredulous look. “I’m surprised that there’s this interesting smokiness to it,” said Square…
First Look: Lucky Buddha
The former home of Jefferson Avenue Bistro is seeing new life as Lucky Buddha, which opened doors in late February. Since The Scoop reported its pending opening in January, the Asian restaurant at 3701 Jefferson Ave., underwent a name change, switching from a hungry Buddha to a lucky one. Chef René Cruz’s menu of…
Baked: Chicken Potpie with Apples and Brie
I came up with this when my fiancee and I found some brie in our fridge. It didn’t appear to be spoiled, but we couldn’t remember how old it was and didn’t relish the idea of eating it raw, so we decided to bake it instead. While his favorite party dish is brie wrapped…
Sugarfire Smoke House to open downtown next to upcoming blues museum
Few things make a better match than barbecue and the blues, and downtown St. Louis is about to get both. Sugarfire Smoke House inked a deal with Spinnaker St. Louis yesterday, March 10, for a new location in the rapidly expanding Mercantile Exchange building downtown. “Barbecue and blues sort of go together. They both have…
Behind the Scenes at Sauce: February 2015
A lot happens behind the scenes at Sauce HQ, from nearly burning down the house to cupcake photo shoots. Here’s a peek at some of our favorite moments on the job:
The Scoop: Elijah P.’s Burgers & Brews to open in downtown Alton
The name Elijah P. Lovejoy is familiar to history buffs and journalism students, and it will soon be well-known to customers at the Elijah P.’s Burgers & Brews in Alton, Illinois. The new pub slated to open at 401 Piasa St., is a project by Russ Smith, who named it for the Alton newspaper…
Meatless Monday: The Reuben sandwich, 2 ways
Corned beef is about to pop up on tables all over town, and while everyone else piles leftovers high between two slices of rye, vegetarians are stuck with a bowl of leftover boiled potatoes and some pickled cabbage. Not this year. Enter the vegetarian Reuben, made two ways. In Version A, we broil Fuji…
Eat This: Campfire S’mores Nitro Ice at Ices Plain & Fancy
Bonfire season lives on in the Campfire S’mores Nitro Ice at Ices Plain & Fancy. Toasted marshmallow ice cream is whipped into a frenzy within a haze of liquid nitrogen, then swathed in house-made hot fudge and pierced with graham cracker and Hershey’s chocolate pieces. But what takes this seasonal sundae to the next…
By the Book: Kimberly Hasselbrink’s Roasted Cauliflower with Olives, Currants and Tahini Dressing
Reading Kimberly Hasselbrink’s Vibrant Food reminded me of Nigel Slater’s Tender with a touch of Hugh Fearnley-Whittingstall’s voice from his River Cottage cookbook series. It’s because of the colorful photos (she’s a photographer) and personal narratives (she’s the creator of the blog The Year in Food) that celebrate ingredients in their ripest moment.…
Drink This Weekend Edition: 4 steps to ordering the perfect glass of wine
Everyone should be able to peruse a restaurant wine list with confidence. Personally, I love when someone hands me a heavy leather-bound wine bible, but I realize that even a simple one-page list can be daunting for some. Here, how to order your perfect glass of wine in four simple steps: Step 1: Order…
Fried Chicken
4 servings
Malt-Tease-Fashioned
1 serving
Clam Chowder
6 servings
Roux
In a large pan with high sides, add 1 stick butter and œ cup flour and cook over low heat 15 to 20 minutes, whisking frequently. 1 stick butter ½ cup flour
Beer Syrup
6 ounces
Clam Stock
4 cups
Meet Cory King, the brains behind Side Project Brewing
In 2013, BeerAdvocate named Side Project Brewery one of the top five breweries to watch. Last December, Draft magazine called Side Project’s Saison du Blé one of the top 25 beers in the world. Then, this January, craft beer website RateBeer named Side Project one of the 100 best breweries in the world. It’s time…
Just Five: Buttermilk-Brined Pork Chops
Buttermilk is a problem child. I buy a full quart even though I need just a cup or so for a recipe, and then I’m stuck with the remaining three cups. I always put it in the refrigerator and vow to do something creative with it (Saturday pancakes! Homemade ranch dressing! Fluffy biscuits!), only…
Messing with time in a bottle
Getting old isn’t easy. But the bartenders at BC’s Kitchen in Lake Saint Louis are having a good time facing the struggles of aging head on. No, they’re not trying to turn back the clock to party like they did in their 20s. In fact, they’re trying to speed up the maturation process – not…
The Scoop: Chaparritos Mexican opens doors on Cherokee Street
{Lunch special at Chaparritos} Chaparritos Mexican Restaurant opened doors in February at 2812 Cherokee St., the former home of El Cielito Lindo, as reported by St. Louis Magazine, and serving up owner Rafael Marcelino’s fresh take on Mexican fare. “Chaparritos means ‘Shorty,’ and that was my nickname growing up,” Marcelino said. All Chaparritos’ menu…
The Scoop: First Stop Bake Shop serves up pastries in Rosewood Heights
{Raspberry-swirl cheesecake} Illinois residents in the Riverbend area have a new place to pick up pastries. First Stop Bake Shop opened in late January at 611 East Airline Drive in Rosewood Heights, a small community just east of Alton, Illinois. A venture by pastry chef Michael Jenniches and his wife Mary Jenniches, First Stop specializes…
5 St. Louis biergartens to explore next
The German tradition of outdoor drinking is rooted in gemütlichkeit, a term associated with good food, good company and – naturally – a beer or two. Traditional outdoor Biergartens have been mainstays in Europe (and St. Louis) since the 19th century, yet their growing popularity and migration across the pond has muddied their definition with…
Beer-sweet symphony
Combine your love for beer and the harder stuff by using homemade beer syrup in a cocktail recipe. Use a big-flavored, hoppy beer, such as an ESB or IPA, to maximize flavor. The syrup complements a galaxy of cocktails, like the Tom Collins, Sazerac, pisco sour and Old-Fashioned, including the reimagined one here. BEER SYRUP6…
First Look: Chi Sushi in the Central West End
Things have been quiet for the last eight months at Chi Sushi & Sake in the Central West End. During that time, owner Jay Yoon sold the sushi lounge at 4 N. Euclid Ave., to his brother, Jae Hoon Yoon. Now, the restaurant has re-opened with an abbreviated name, Chi Sushi, and an expanded…
Guide to Beer 2015: Spring Forecast
Springtime in St. Louis: the harbinger of regrowth, renewal and, of course, good beer. Here are some new local releases to awaken your taste buds this spring. March 11: O’Fallon Brewing Co.’s Imperial Stout The O’Fallon crew nailed its Imperial Pumpkin, so expect nothing less of this limited, draft-only, bold brew. March 15: Urban…
What I Do: Marc Gottfried of William K. Busch Brewing Co.
Marc Gottfried was 14 when he started brewing beer at home. Five years later, he joined Morgan Street Brewery, where he worked for 16 years and rose to become brewmaster before he departed in 2011 for William K. Busch Brewing Co., maker of Kräftig lager and Kräftig light. Here, its vice president of brewing and…
Meatless Monday: Pierogi
Making homemade pierogi sounds complicated, but these traditional Polish dumplings come together in a snap with a bit of practice. First, prepare a filling of bright green spinach, starchy potatoes and creamy goat cheese. Then, turn your attention to the dough, mixing together flour, milk and eggs and kneading well. Fill the half-moon pockets…
The Scoop: The Fresh Market grocery opens in Creve Coeur
The Fresh Market, a North Carolina-based grocery store chain, opened its first Missouri location at 11557 Olive Blvd. in Creve Coeur on Feb. 25. “We’re always on the lookout for where shoppers have a passion for great food and great service,” said Fresh Market district manager Amy Donati. “This area is very convenient for…
5 fancy toasts to try right now
This is not the toast you make at home. It is, instead, an elevated version – like tricked-out mac-n-cheese or gold-dusted hamburgers – a trend with roots in San Francisco that traditionally sticks to breakfast-oriented recipes with butter, sugar, jam or nuts. The toast showing up in St. Louis, however, tends toward savory and offers…
Make this fried bologna sandwich now
A fried bologna sandwich is not highfalutin food, but every now and again, it’ll cure what ails you. In a nonstick skillet over medium-high heat, brown an onion sandwich bun, cut sides down, 2 minutes. Remove the bun and set aside. Cut four ¼-inch slits at the edges of a ¼-inch-thick slice of bologna to…
3 Russian Imperial stouts you should be drinking now
The Russian Imperial stout is a heavy-hitting, decadent style that begs to be sipped this time of year. A slight misnomer, this style originated in England, where it was brewed for the Baltic states and Russia, finding popularity among Russian czars of the 1800s. Many American stouts have roots in this style and are characterized…
The perfect whiskey and beer combo
We’re keeping things simple lately, and it doesn’t get more basic than a beer and a shot. The Boilermaker, as this drink combo is called, purportedly earned its namesake from late-1800s Pennsylvania steel workers who commonly downed a shot of whiskey to kill the taste of factory life before drinking their beer. Many people shoot…
This $13 riesling will impress oenophiles and casual wine drinkers alike
I consider riesling the greatest white grape because it excels whether the wine is dry, sweet or sparkling. The 2013 Leitz “Leitz Out” Riesling especially impresses. Oenophiles will love its exotic aroma, perhaps using the term “petrol” to describe the fragrance (you can call it “minerality”), the marker of a fine riesling. At 10 percent…
8 things we’re obsessed with right now
From decadent cheese to healthy chips, here’s what’s at the top of our shopping list right now.
Review: Rice Thai Bistro in Winchester
A rotund statue of Buddha, dancing in ecstasy, presides over the dining room at West County’s Rice Thai Bistro. You, too, may find yourself doing a happy dance – once you learn to navigate the hit-or-miss menu of Asian-American specialties. In the BeginningThe appetizers are all over the map. Skewers of chicken satay marinated in…
Review: Old Standard Fried Chicken in St. Louis
Editor’s note: Old Standard Fried Chicken is closed. Fried chicken is America’s great equalizer, food for plebes and 1-percenters alike. But can you put the staple of American gastronomic lore on too high a pedestal? Can the stuff of Sunday suppers, diners and church picnics be revered to the point of fetishism? After all, it’s…
Review: 4204 Main Street Brewing Co. in Belleville
On a bone-cold Saturday night, the parking lot at 4204 Main Street Brewing Co., Belleville’s newest microbrewery, is overflowing. Like a camp of soldiers, patrons wrapped in flannel and heavy wool lounge around fire pits inside the covered patio, sipping pints of beer crafted on premises and waiting for the band to begin another set.…
Creole Spice Mix
1 1/2 cups
Green Bean Salad
6 to 8 servings
Fried Chicken
8 to 10 servings
The Ultimate Clam Chowder Recipe
In the great clam chowder debate, everyone has an opinion. Tomato-based Manhattan takes on creamy New England, and there’s even a small rogue faction that declares Rhode Island the best. Within the ranks of team New England, the rancor continues: DeMun Oyster Bar chef (and native New Englander) Ben Edison claims roux is verboten, but…
Why you should try the Campfire S’Mores Nitro Ice at Ices Plain & Fancy this summer
Bonfire season lives on in the CAMPFIRE S’MORES NITRO ICE at ICES PLAIN & FANCY. Toasted marshmallow ice cream is whipped into a frenzy within a haze of liquid nitrogen, then swathed in house-made hot fudge and pierced with graham cracker and Hershey’s chocolate pieces. But what takes this seasonal sundae to the next level…
St. Louis’ love for fried chicken
St. Louis is in love with fried chicken. Sure, the stuff tastes good. Great, even. But there’s a ferocity to people’s yen for poultry that taste alone cannot explain. As with most comfort food, context counts. Many of us learned to love fried chicken at home, surrounded by family. To some diners, nothing will ever…
