Bi-Rite Creamery’s Peanut Butter Fudge Swirl Ice Cream
Bi-Rite Creamery sold more than half a million scoops of ice cream last year. On any given Saturday, it sells about 1,500 cones, and there is constantly a line out the door of the 700-square-foot San Francisco ice cream shop. Clearly, founders Anne Walker and Kris Hoogerhyde are doing something right. Maybe it’s that they…
The Scoop: More seafood for the suburbs
Good news West County dwellers: Océano Bistro will be opening its second location tomorrow night, August 1, at 16125 Chesterfield Parkway West, a space formerly occupied by Andria’s Steakhouse. The restaurant will feature the same menu as its Clayton location, which was named the favorite for seafood cuisine in this year’s Readers’ Choice Poll, but it will hold…
Baked: Deep, Dark Chocolate Cookies
Although my heart will forever belong to the classic chocolate chip cookie, there’s something so sinfully luscious about a deep, dark, chocolatey cookie that makes you crave a tall glass of milk. You can make these cookies two ways: with mint extract or with salted caramel candies and sea salt. I honestly couldn’t figure out…
Meatless Monday in the most unlikely of places
Sometimes, you find gems in the most unlikely of places. Like The Shaved Duck, my boyfriend’s favorite restaurant and one he rarely gets to enjoy since he dates a vegetarian. But like the good girlfriend I am, every once in a while, I relinquish control and let him win the restaurant selection. Just as I…
More from our conversation with Pie Oh My!’s Jane Callahan
In this month’s Five Questions column (page 50), we spoke with Pie Oh My!’s Jane Callahan about her seasonal pies, her soon-to-open storefront and whether it’s high time we make room for the pie trend in St. Louis. Now, in the full interview below, Callahan shares the trick to perfect pie crust, who taught her…
Drink This Weekend Edition: Kickoff St. Louis Craft Beer Week
This Saturday marks the start of St. Louis Craft Beer Week, an annual sud-stravaganza hosted by area breweries, distributors, restaurants, bars and retail outlets to celebrate the best of the local beer scene. Didn’t get a ticket for Perennial Artisan Ales’ sold-out Midwest Belgian Beer Fest? There are still plenty of events going on tomorrow…
Cook Wise: Summer Soups
Introducing Part 2 of our two-part series: What to Do When the Produce Overfloweth and You’re Too Darn Hot to Cook. Click here to learn how to make chilled watermelon soup, a light, bright appetizer or dessert that needs absolutely no stove time. (You can check out Part 1 here.)
Tyson Cole and Jessica Dupuy’s Uchi Salad
Sushi Zu: • Wipe kombu with wet paper towel until all salt sediment has been removed. • Whisk remaining ingredients together in a small sauce pot over medium-low heat until sugar has dissolved. • Let the kombu steep for 10 minutes before removing. • Refrigerate Sushi Zu for later use. Edamame-jalapeno dressing: • Preheat the…
The Scoop: Seoul Taco signs lease for space in The Loop
Last month, David Choi of food truck Seoul Taco informed The Scoop that he and business partner Andy Heck were roving the streets in search of a brick-and-mortar space to call home thanks to the popularity of their Korean barbecue fusion fare. The hunt is over now that Choi and Heck have signed the lease…
By the Book: Susan Feniger’s Brussels Sprouts with Goat Cheese, Apples and Hazelnuts
We are all busy. And after a full day of work, cooking dinner seems like such a huge task. Which is why I love recipes like this one – the kind with just a few ingredients where the focus is on flavor, not technique and execution. I usually have Brussels sprouts in my fridge, but…
The Scoop: Meaty news from the restaurant scene
There’s been a changing of the toque at Prime 1000. This past Sunday, Ray Carpenter left his post as executive chef at the downtown restaurant. According to GM Tom Sutliffe, Carpenter decided to “pursue other options” in what was described as an “amicable departure.” Two sous chefs at Prime 1000 – Rachel Obermeyer and Josh…
The Scoop: Pi on the Spot puts it into park
Pi on the Spot, the meals-on-wheels version of Pi Pizzeria, is parking its food trucks. Today, the restaurant posted on its website and via social media that regular operations for both its St. Louis and Washington, D.C. food trucks will come to a close on Tuesday, July 31. “We’ve enjoyed bringing our Pi to guests who…
The Scoop: A new food truck braves the heat
If you haven’t checked out Food Truck Row at 13th Street between Market and Chestnut Streets yet, put on your sunscreen and head on over. Mayor Slay’s office and the St. Louis Food Truck Association have been discussing a designated food truck area for more than six months now. And according to Jeff Pupillo, a board member…
Meatless Mondays: Sneaking in a mid-day treat
Every now and then, I need to clear my head and sneak out of the office for a mid-morning break. When a stroll down Washington Avenue is out of the question (I prefer to save my sweating for the bike ride home.), my thoughts immediately turn to a place where I can grab a day-altering…
Just Five: Linguine with Clams
I have an affinity for bivalves; clams, oysters, mussels … I love them all, but I am a party of one in my home, so I rarely cook with them. There is no big secret to cooking clams. Simply clean the outside of the shells. Usually the “beards” have been removed, but if they haven’t,…
The Scoop: Selam Ethiopian Restaurant in The Loop closes up shop
Selam Ethiopian Restaurant appears to have shuttered for good. The space at 549 Rosedale Ave., just south of Delmar Boulevard in The Loop, has been emptied of tables and chairs and the telephone is no longer in operation. Selam opened in 2007 and was named the favorite for African cuisine in the 2009 Sauce Readers’…
The Scoop: New Kirkwood cafe combines Asian hot pot with neighborhood coffee shop
After nearly 20 years of working in other people’s kitchens, chef Gregory Owens is finally getting a place of his own. The former chef of WingHaven Country Club and Missouri Athletic Club West and instructor at L’Ecole Culinaire is opening HotPot Smoothie Shop. Located at the intersection of Manchester and Geyer Roads in Kirkwood, the eatery…
Drink This Weekend Edition: What to drink during a drought
Meteorologists might as well go on vacation and leave the forecast on a looped tape because these sweltering, dry days aren’t going anywhere. Stuck here too? After you’re finished hydrating with water, build up your drought resistance with one of these summertime drinks. Still need help taking the edge off? Try all five. For back…
The Scoop: Galliano discloses location for one-day pop-up
Since announcing last week that he would be opening a one-day pop-up restaurant, chef Josh Galliano has had St. Louisans guessing the location. This morning, The Scoop received news that Galliano’s eatery, All Star Fried Chicken & Fish, will be held at Mike Randolph’s Clayton restaurant, Half & Half, located at 8133 Maryland Ave. As…
The Scoop: The Sweet Divine to appear on Food Network’s Cupcake Wars
Talk about accommodating. They already roll up to your office and your favorite Friday night event. Now they’re coming straight to your living room. Tune in at 7 p.m. next Sunday, July 29 to root on Jenna and Jason of The Sweet Divine as they compete on Food Network’s Cupcake Wars.
The Scoop: Fire strikes Desserts on the Boulevard – UPDATED
Last night, firefighters battled a five-alarm fire at a building located at 3949 Lindell Blvd., in Midtown. One of the retail spaces on the ground floor is occupied by Desserts on the Boulevard, a restaurant and bar that opened its doors this winter. In response to a concerned patron’s post on its Facebook timeline, Desserts…
The Scoop: Cafe in Renaissance Place at Grand to chart different course for coffee and community
Jason Wilson is opening a coffee shop at 1235 Blumeyer St., just north of Grand Center. As reported by Doug Moore of the Post-Dispatch, Wilson doesn’t want his cafe, Chronicle Coffee, to be just any old coffee shop. Instead, he hopes to create “a different narrative about coffee” by featuring fair-trade beans from African countries…
By the Book: Jane Hornby’s Baked Eggs with Spinach and Feta
Usually when reviewing a cookbook for this column, choosing the recipe is fairly easy. If the book’s too daunting, I typically stay in my comfort zone, like I did here. If a recipe features one of my favorite ingredients – like this one did – I pick it. But as soon as I flipped open…
Meatless Mondays: When you just want a burger
People never know what to expect when they come over to my house for a barbecue (or even a VBQ). Will it be mystery meatless meat I’m taste-testing on my family? (One time after I served him steakless steak, my brother looked into filing for emancipation from my vegetarian-supportive family.) Or will it be an…
Baked: Fruit Pizza
Fruit pizza brings me back to my childhood. With store-bought sugar cookie dough and Cool Whip stirred with Indian mango pulp, my mom made this dessert all the time. I loved decorating the pizza with fresh seasonal fruits, and I still remember the excitement to eat a slice (or two). Years later, in the heat…
The Scoop: Grace Dinsmoor takes executive chef spot at Nico
This past Wednesday, July 11, chef Grace Dinsmoor took on the role of Nico’s new executive chef. A week prior, when Dinsmoor decided to postpone plans for her own restaurant, Tom Schmidt, owner of Nico and Franco, was the first person she called. “I let him know that I was his,” Dinsmoor said. “Whatever he needed me…
Berries and Cream Toastie
1 serving
The Scoop: Josh Galliano to open one-day-only fried chicken shack
Yesterday, Josh Galliano, former executive chef at the now-defunct Monarch restaurant, announced via Twitter that he’ll soon be launching a fried chicken pop-up restaurant. But fans of the chef’s southern fare and folks simply hungry for fried chicken won’t have much time to savor Galliano’s cooking before he’s in and out of the kitchen; his…
Drink This Weekend Edition: Spirited drinks from Hollywood to Maplewood
Are you an adventurous-minded individual hell-bent on drinking this weekend? We have two unique boozy events guaranteed to please everyone from the Hollywood-crazed to the supporters of Maplewood Days. On Saturday, actor Dan Aykroyd will be in town on a mission … to sell you vodka. “Yeah, yeah, vodka,” you say. “What’s so unique about…
Discover Sun Sugar tomatoes at the Webster Groves Farmers Market today
Last week at the Webster Groves Farmers Market I passed by the booth for Moder Valley Nursery, a local nursery that recently delved into growing lettuce, heirloom tomatoes, cucumbers and berries that’s run by brothers Jeff and Greg Parkinson. I was on the hunt for Sungolds, my favorite tomatoes for their almost-candy flavor and glorious orange…
Sarah Billingsley and Rachel Wharton’s Bacon, Egg and Cheese Breakfast Pies
12 pies (([i]Note: It only made 9 for me.[\i])
Zucchini Ice Cream Sandwiches
approximately 12 sandwiches
The Scoop: Say adios to MEDIAnoche and how do you do to Little Country Gentleman
MEDIAnoche, the Mexican-in-the-evening restaurant at 8135 Maryland Ave. in Clayton that operates by day as Half & Half, is on the way out. As owner Mike Randolph announced on a Stewed STL podcast, he is bringing the Mexican concept to a close, replacing it with another: Midwestern cuisine. The new restaurant-in-a-restaurant will be called Little…
By the Book: Sarah Billingsley and Rachel Wharton’s Bacon, Egg and Cheese Breakfast Pies
Breakfast is by far my favorite meal. Scratch that – brunch has my heart. Something about combining two meals into one makes my caloric counter slow down and allows those guilt-free gluttonous urges to takeover. Suddenly, a sky-high tower of challah French toast, swimming in maple syrup and showered with powdered sugar is a “hearty”…
Ispahan Pudding Cake
6 to 8
Summer Egg Nest
4 servings
The Scoop: Livery Company opens, serving small-batch American spirits on Cherokee Street
Livery Company, a cocktail lounge in South City that The Scoop first reported on last December, opened this weekend at 3211 Cherokee St. Upon first look, Livery Company appears to be a dive bar. A community table sits to one side and a few two-top tables line the other. The walls are sparsely adorned with…
Just Five: Summer Egg Nest
I’m a stalker. If you are my Facebook friend, I am watching the food you eat, the meals you make and the dishes you obsess over. That’s me giving you the “thumbs up” on that beautiful seafood dish you had on vacation or the “best grilled cheese I’ve ever made.” I lurk, I “like,” I…
Meatless Mondays: An a-meze-ing night in The Grove
Mezes can make for a fun night out, giving everyone at the table a nibble of others’ favorite dishes. With enough meat-free mezes to feed a herd of vegetarians, Layla Lebanese Restaurant is an ideal spot to do just that. At this new eatery in The Grove, the kitchen is doing hummus the way it…
The Scoop: Simone Faure to open French patisserie
Simone Faure, executive pastry chef at The Ritz-Carlton, is leaving her post at the luxury Clayton hotel to open a French pastry shop called Chouquette. The patisserie will be located at 1626 Tower Grove Ave., on the corner of Tower Grove and McRee Avenues, across the street from Ben Poremba’s wine bar Olio, which The…
Drink This Weekend Edition: Explore more mojitos
It’s always interesting to compare bartenders’ takes on a well-known mixed drink like a Mojito. Some search the annals of cocktail history to prepare it as ‘tenders did in ages past. Others give the oldie a makeover using the fresh flavors of the season or now-trending spirits and mixers. Just as you’re starting to work…
Cook Wise: Summer soups
Introducing Part 1 of our two-part series: What to Do When the Produce Overfloweth and You’re Too Darn Hot To Cook. Click here to learn how to make gazpacho – a refreshing tomato-based veggie soup that needs absolutely no stove time.
By the Book: Jeanne Kelly’s Baby Octopus and White Bean Salad
When your first-ever bite of octopus is a same-day catch off the northern coast of Spain, cooked to exacting tenderness, seasoned simply with garlic, Spanish paprika and salt, and swimming in a pool of olive oil, it’s easy to fall prey to the delicacy of this tentacled sea creature after just one forkful. Pulpo gallego,…
Baked: Peach and Raspberry Crisp
Despite spending 15 years in Georgia, I’ve never seen as many peaches as I have in St Louis. To be fair, I was neither a huge fan of peaches nor did I frequent local markets when I resided down South. But since moving to the Midwest, and basking in the abundance of farmers markets and…
Meatless Monday: Mai Lee making summer a little hotter
It doesn’t matter if I can see my breath or if I have beads of sweat rolling down my face; I always crave a big bowl of soup. I know, a gazpacho or cucumber soup are more practical for those scorching summer temperatures, but when I’m dining at Mai Lee, I’m ordering the Bun Dau…
The Scoop: John Griffiths hired as campus exec chef for Wash. U. Dining Services
Chef John Griffiths seems to be making area food news on a regular basis. In April, he left Truffles restaurant to pursue his plans to open his own restaurant. Last week, he flew to New York, giving food-o-philes of the James Beard Foundation a taste of the type of modern Italian fare that he planned to offer…
Recipe: Pint Size Bakery’s BLT Muffins
BLT in muffin form … say what? If you love a little savory in the morning, this is the recipe to reach for. At newly opened Pint Size Bakery in South City, the BLT Muffin is loaded with sweet sun-dried tomatoes, spinach, cheese and applewood-smoked bacon. All the goodness of this time-honored sandwich in pint-sized…
Review: Desserts on the Boulevard in St. Louis
Desserts on the Boulevard, 3949 Lindell Blvd., St. Louis, 314.533.3377 Desserts on the Boulevard is the kind of low-key, urban, after-hours spot that couples flock to to taste-test sweet, booze-drenched concoctions to the sounds of live music and DJs come to to let loose well into the wee hours of the night. It’s a trendy…
Tokyo Nachos
4 appetizer servings
Tangy Tomato Bruschetta Topping
Approximately 2 cups
Pint Size Bakery’s BLT Muffins
12 to 14 muffins
Zucchini Pesto
approximately 2 cups
Tequila-Blackberry Sorbet
2 quarts
Zucchini Soup
4 to 6
Pretty Easy Polenta Lasagna
6 to 8
Cranberry Crunch Cookies
4 to 6 dozen small cookies or 1½ dozen “quart-size” cookies
Zucchini Moroccan Saute
3 to 4
Zucchini Bruschetta
6 slices
MOJITO MASH-UP: A Perfect Summer Cocktail Gets Even Better
Ah, St. Louis summers. Apologies to the sweater-weather sect, but my spirits soar with rising temps. But when the Mercury rockets off the charts, nothing sounds better than an ice-cold Mojito. For this high-summer cocktail, light rum is usually the spirited host, while lime juice, simple syrup, club soda and mint make the A-list. Like…
Summer Lasagna
Lasagna has something for everyone. Cheese. Starch. More cheese. But vegetarian lasagna? Well that’s usually just Mom’s recipe without the meat. Bo-ring. (Nothing against your mom. She’s lovely.) Since it’s too hot to turn on the oven and my farmers market produce overfloweth, it’s time to find a new twist on this old favorite. My…
Gorging on Gourds
You’re surely drowning in bright green gourds by now. Tired of sticking that zucchini on the grill grates and inside creamy gratins? Use the warm-weather squash in these summertime dishes perfect for grown-up garden parties and kid-friendly snacks. 1. Charred Tacos Coat a large skillet with olive oil over high heat. Add raw corn kernels…
Burger Kings: This one goes out to all the vegetarians out there
A recipe is analogous to a roadmap. You can choose to follow it or not. The adventurous types eschew the map and rely instead on their orienteering instincts. Or they just follow their whimsy. Others trust Google Maps to guide their course, only to find that misguided directions lead to a dead end. I don’t…
