Winter Whites: These wines are built for cold weather
The old “rules” that you drink white wine in the summer and red in the winter long ago left the building. “People should just drink what they want and what they like,” said Alan Richman, owner of Sasha’s Wine Bar & Market in Clayton. So while you can still enjoy a crisp, refreshing Sauvignon Blanc…
Flatbread Dough
12 flatbreads
Chile-Bacon Grissini
30 breadsticks
Szechwan Eggplant Dip
4 cups
Cock-a-Leekie Pie
10 servings
Tiger Bites
48 mini-cupcakes
Roasted Onion Tapenade
2 cups
Smoked Salmon Flatbread Spread
Tops 5 to 7 flatbreads
Oeufs en Meurette
• Combine the shallots, wine and thyme in a sauté pan and bring to a boil, then turn the heat down to a simmer. • Crack the eggs into the pan with the wine and gently poach for 2 to 3 minutes, or until the whites are set. Remove with a slotted spoon to a…
3 Funky Flatbreads: Local favorites are adventures in comfort food
Perhaps the popularity of flatbreads can be attributed to Imo’s and our fervent familiarity with St. Louis-style ultrathin-crust pizza. Perhaps we love flatbreads because we are a society of drinkers who know that few things pair better with a variety of beers, wines and liquors than pizza. Perhaps. But honestly, we love them because flatbreads…
Sugar rush
‘Tis the season for sweet treats, from sugarplums to sugar cookies. But this year, consider rethinking the source of your sugar rush and try the age-old practice of candying fruit. Now, before you run screaming, visions of horrific fruitcake dancing in your head, let’s be clear that we are not talking about the gummy, saccharine…
Recipe: The Scottish Arms’ Cock-A-Leekie Pie
If ever a people knew how to make it through the cold winter months, it’s the Scots. And if ever there was a dish to chase away the chill, it’s the Cock-A-Leekie Pie at The Scottish Arms, where a few tweaks to owner Alastair Nisbet’s grandmother’s recipe (like swapping prunes and potatoes for cream and…
Review: The Wine Press in St. Louis
A good wine buzz is subtle, relaxing. Not harsh like a tall slug of whiskey or overwhelming like a pint of bubbly yeast and hops. Wine is sexier, more subdued – two words that well define The Wine Press, the Central West End’s newest addition to The Lou’s current wine bar craze. The owner, Greg…
Eights Onion Recipes to Make This Fall
This past summer, a bag of cipollini onions from Paul Krautmann of Bellews Creek Farm leapt into my market bag. Flat, white and disc-shaped, with a sloping indentation on top, cipollini could have been used for flying saucers in an Ed Wood movie. I decided to caramelize the smallest ones whole purely for the visuals.…
Review: Mia Rosa in St. Louis
There’s another new Italian restaurant in town, an occurrence that can make most St. Louisans yawn. But Mia Rosa – Phil Noe’s new eatery in The Grove, that increasingly popular strip of Manchester Avenue running through Forest Park Southeast – offers something different from the standard St. Louis red- and white-sauced pasta dishes. Noe named…
He Said | She Said: Chili Weather
Kathy: There’s not much that’s better at chasing away the chill of a cold autumn day than a hearty bowl of chili. Russ: Surprisingly, though, it’s tough to find outside of taverns and diners. The days of the corner chili parlor – once a staple here in St. Louis – are apparently long gone. K:…
Wine 101: Decanting
Why do we decant wine? Modern winemaking, after all, would seem to remove the need for the age-old practice. But there are several reasons to decant wines: to remove sediment, to allow young reds to breathe, and to raise the temperature of the wine. (And, of course, because you have a beautiful decanter and it…
Exacting evolution
Tim Brennan opened Cravings 25 years ago and has been comfortably ensconced in his Webster Groves location for the past 15. Brennan, of course, is known for baking classic, high-quality pastries. “I’m the old kid on the block, literally and figuratively. Twenty-five years of making pastry … there are people I’ve trained who are now…
At Chopstix, the barbecue rox
As a North County resident, I’m often disgruntled by the small number of nonchain dining options in our corner of The STL. I think about it each time I hop in my car and head off to some distant locale for dinner. Lately, however, things have been looking up. Take Chopstix Asian Kitchen. The fast-casual…
A Sen-sational hidden gem
It’s a good thing that Sen Thai Asian Bistro marks its presence at 13th and Locust with tall crimson banners; unfamiliar as we were with the neighborhood, we’d have zipped right past it. Tucked away behind the main branch of the St. Louis Public Library and sandwiched between office buildings, this Asian bistro revealed itself…
Delicious drama
How to make any dish more delicious? Add a poached egg. I’m serious, poached eggs are not just for breakfast anymore; beautiful, perfectly cooked eggs are stepping out in some swank dishes. It’s not a new idea; in classic French cuisine, poached eggs are often eaten as a memorable first course for dinner. Eggs in…
