Adult Herbal Fruit Tea
1 serving
Sweet Potato Paratha
6 servings
Grain Elevated: Whole grain is hip – especially if it’s exotic
I’m just old enough to remember the days BWFM (Before Whole Foods Market), when a need for whole-wheat flour or brown rice meant a trip to a “health food” store. You know the scene (just play along if you’re under the age of 30): bins of bulk food in all shades of brown, limp carrots…
Getting Saucy with Spaghetti and Meatballs
Emily: Pasta is my favorite food. I like it best with red sauce, either tossed with veggies or filled with cheese. But with meatballs on top? Well, it’s not No. 1 on my list, but it is a classic, and often the first item listed under the pasta section of a menu. And because Dennis…
Red, White or Water? Sommeliers can help with a host of beverages – and the occasional cigar
Want some info on the beer in your bottle or the spirits on your shelf? Wonder about the water you just paid $2.50 for, or do you want a cigar recommendation for your Uncle Deepockets’ birthday gift? Ask a sommelier. Ha, and you thought they only knew wine. “A sommelier is the person who brings…
Homemade Yogurt
Makes about 1 Quart
Review: Sol in St. Louis
I’d finished washing my hands when I noticed that an insanely cute brunette in a dark red top had been standing behind me, no doubt witness to my little ritual of hair primping and checking myself out in the bathroom mirror. Already caught, I turned and smiled. She smiled back understandingly, brushed past and pulled…
Review: Fifteen Steakhouse in St. Louis
Let’s get one thing straight right off the bat: All-star Jim Edmonds, the former center fielder for the Cardinals, is half-owner of the swank new downtown restaurant Fifteen. But that’s where any reference to baseball ends – which is just fine, because everything about this place is capable of standing on its own merit. The…
Recipe: Sage’s Roasted Butternut Squash Soup
It’s sweet. It’s subtly spicy. It’s delicious. The secret? Chef Jack MacMurray III first roasts the squash with brown sugar and a mix of spices, then combines it with garlic and ginger for depth of flavor and cream for richness. But don’t expect to get this robust soup just any old time; it appears on…
Wild Boar Prosciutto With Apple Saba, Arugula and Nasturtium
Makes about 7 pounds
Red Quinoa and Black-Eyed Pea Salad With Spicy Lime Dressing
4 to 6 servings
Game for Anything: Wild game is occasion for adventurous cooking
Wild game has all but vanished as a mainstream food source. It is hard to find on restaurant menus, let alone in grocery meat cases. Unless you have a hunter in the family, you probably don’t keep a stash of wild game steaks, sausages, ribs or ground meat in the deep freeze. Determined that I…
Eric Brenner of Moxy puts equal energy into cooking and consulting
Juggling is Eric Brenner’s specialty. Brenner opened Moxy Contemporary Bistro in the Central West End four years ago while he was still executive chef at Chez Leon, the restaurant right next door. For a while, he acted as executive chef in both eateries. Recently, while still manning the kitchen at Moxy, he’s been acting as…
Great African in an unassuming North County location
Sandwiched between a bar and a liquor store in the center of a drab Florissant strip mall, Tam Tam African Restaurant doesn’t look like much. Inside, the sounds of African music add a note of interest to an otherwise bright, barren room. A television plays quietly in one corner, and a large sign advertises the…
Missouri’s vintners take on the hard stuff
Missouri’s wine industry has earned itself a good reputation, but when it comes to the harder stuff, our state takes a back seat to better-known liquor producers like Kentucky or Tennessee. But maybe not for long. Thanks to Missouri Liquor Control Law 311.190, it is now possible for our wineries to expand their selection of…
Flour power can make or break (literally) stuffed paratha
Aloo paratha, a stuffed whole-wheat flatbread, hails from northern India. At House of India in University City, proprietors Satish Kumar and Neelam Khurana serve up some of the most satisfying paratha in town. To offer my sincerest praise, I set out this month to duplicate their work. Traditionally, paratha is cooked on a tava, a…
In the rainbow-colored world of liqueurs, Chartreuse stands out
Walking down a liquor aisle can be like perusing a deluxe box of crayons. Liquor comes in just about every color you can dream of – and more. One of the most distinctive and best known of these colorful spirits is Chartreuse, notable because of its striking yellow or green color. Yellow is mellow, but…
A kid-friendly tavern – who knew?
Long ago, before my wife and I had kids, before we were even married, back when we scarcely had two table settings between our apartments, there was little more satisfying after a long day’s work than meeting up and letting someone else do the cooking while we nursed a beer. One of our frequent haunts…
Cool, creamy yogurt pleases palates and whittles waistlines
It’s January, with days dreary and nights dark. A time of reckoning after a season of revelry. Even the Seasonal Shopper is touting yogurt. Here’s the skinny: I’m writing about yogurt because it tastes great, not because I’m from the diet police. We’re talking good eating, and not just prepackaged pickup snacks. The health, diet…
