Eggnog Ravioli
2 to 4
Butterscotch Brittle
1 pound
Vegetarian Bourguignon
6 servings
Eggnog Cheesecake
9 to 12
Review: Hendricks BBQ in St. Charles
Hendricks BBQ, 1200 S. Main St., St. Charles, 636.724.8600, hendricksbbq.com First experiences with moonshine can be tricky. Mine was freshman year in college when a dorm mate passed around an unmarked bottle of clear liquid that was a struggle to take down and might as well have been rubbing alcohol in terms of taste. Tipsy…
Review: Pastaria in Clayton
Perched midway up the open staircase, nursing a half carafe of affordable house Sangiovese, I had a bird’s eye view of the hustle and bustle of Pastaria, Gerard Craft’s latest eatery housed on the ground floor of the gleaming Centene Plaza skyscraper in downtown Clayton. It’s an expansive space: floor-to-ceiling windows, a soaring ceiling and…
Recipe: Paul Manno’s Rack of Lamb
Getting It Just Right “Since all of our recipes are passed down by my mom, no measurements are used – just your taste buds. You want [the sauce] light so the fruitiness of the oil does not overpower the sauce. After you are happy with the lemon sauce taste, start whisking again and add your…
Review: Layla Lebanese Restaurant in The Grove
This past summer, the space in The Grove that once housed Five Bistro and, later, Flavors Barbecue reemerged as a Mediterranean eatery. Here, you’ll find belly dancers swaying between tables that are topped with regional favorites like baba ghanoush, crisp falafel and savory shish kebabs. But look a little further and you’ll find Arabic dishes…
Bourguignon: French In Spirit, Vegetarian In Truth
No one sneers at vegetarian cooking like the practitioners of classic French cuisine. Their recipes are so sacred, their art so carefully considered, that any substitution is viewed as an insult to the French people as a whole. Kelp powder in your veggie bouillabaisse? C’est scandaleux! So when I was assigned boeuf bourguignon to vegetize,…
Get Your Nog In
As they say: What are the holidays without eggnog? So you buy a quart of the seasonal stuff and there it sits in the fridge, barely sipped, well into the New Year. Instead of throwing out a near-full carton come January, fry it into French toast, bake it into rich cheesecake, even toss it with…
Merry Making
The ever-flamboyant JAMIE KILGORE has a flair for the festive. The glitzy bartender at Cielo Restaurant in the Four Seasons really knows how to kick it up during the holidays. We sat down with her to talk about how to doll up any drink and the cocktails that fortify her and hubby mixing phenom Ted…
Getting Cheeky: Tongue-in-cheek is no longer just a phrase. It’s dinner
The first time I acutely remember eating pork belly was at Momofuku Noodle Bar in New York City. I ordered steamed pork buns as an appetizer and then, shamelessly, ordered them for dessert. After I tasted the fatty bacon steak, wrapped in a blanket of soft, springy dough, I wanted it in everything – at…
Drink this Weekend Edition: Where to grab a drink while wearing that little black dress
— Photo by Greg Rannells On the morning that I had scheduled a visit to Bar Les Frères, restaurateur Zoe Pidgeon’s new Frenchy place at 7637 Wydown Blvd., in Clayton, my teenage son gave my skirt, tights and heels the once-over. “Where are you going?” he asked, knowing that I care more about a sharpened…
The Scoop: Joyia Tapas opens tomorrow in The Grove
Tapas restaurant and bar Joyia is preparing to open doors tomorrow. The Mediterranean restaurant, located in The Grove at 4501 Manchester Ave., makes its home in the space most recently occupied by the short-lived Crostini Restaurant and Lounge and, prior to that, Mia Rosa. As reported by Ian Froeb of the Riverfront Times, Joyia is…
Thursday Giveaway: The clock is ticking!
Love free stuff? Stressing about holiday shopping? We have good news! Today we’re giving away a multi-compartment produce bag by Mercado. With this quirky bag, you’re sure to become the most fashionable shopper at your local farmers market. To enter to win, all you have to do is click here. Entries start NOW and last until 6:30 p.m. Then,…
Extra Sauce: Short List Runner-Up
{The Daily Bread Bakery & Cafe’s baguette} While we searched for the perfect baguette for this month’s Short List, we dismissed plenty of lightweight, flimsy, 3½-inch-high loaves that were nothing like the real-deal baton. In order to find our top three, we subjected each baguette to seven – yes, seven – tests. Read about (and see) our finalists here. And…
The Scoop: Sage rolls out house-made pasta and other fresh changes
Sage Urban American Grill owners Ceil Diemert and her husband John Schute are taking Sage in a different direction. The old menu is being swept away in favor of a new one built around house-made pastas, the freshness of locally sourced foodstuffs and the culinary talents of its executive chef Dylan Cunningham and his right-hand man…
Just Five: Molten Chocolate Cakes with White Chocolate Lava
These cakes made everyone do a happy dance twice around the house. The first dance happened when the smells of chocolate filled the air because, besides the smell of baking bread, that’s the best way for a home to smell. The second time was when we cut into the cakes and saw the white chocolate…
The Scoop: Relocation, relocation, relocation
{Chicken at PM BBQ} ‘Tis the season to relocate. By now, all of St. Louis – and most of Foodie U.S.A. – knows that doors are unlocked at Niche in its new home at 7734 Forsyth Blvd., in Clayton. But a change of address is trending for a number of area restaurants. Today marks the…
By the Book: Chad Robertson’s Starter
I had heard about Tartine Bakery through foodie shows, blogs and this video. Ever since I watched Chad Robertson make breads and pastries, I’d been planning an indefinite trip to San Francisco during which I eat at Tartine for breakfast every morning. When I learned that a book of his bread recipes was out, I…
Meatless Monday: Crushing on Crushed Red’s veggie pizza
Need a quick meatless bite tonight? Check out Crushed Red Urban Bake & Chop Shop, a casual pizza, salad and soup spot in downtown Clayton. At Crushed Red, patrons order their food at the counter like a fast food restaurant. But while the layout creates a relaxed and breezy atmosphere, the eatery’s fare isn’t remotely comparable…
What to buy the sweet tooth in your life
If visions of sugarplums – not to mention cupcakes, truffles and cotton candy – dance in the head of someone on your holiday shopping list this year, deliver a sugar high that’s sure to satisfy. Everything from courageous cookie cutters to tiny pie tarts will have her savoring the sweeter side of life well into the new…
Drink this Weekend Edition: Discover guilt-free holiday drinking at Urban Eats?
You ate so much turkey last night that you went into a gobble-coma? Oh, but before nodding off you nodded yes to another slice of pumpkin pie, a dollop of whipped cream and a scoop of vanilla ice cream? It sounds like you might need to recover with a drink that won’t push your recommended…
The Charcuterie Board: A quick and easy app to sate your hungry guests
Are your Thanksgiving guests arriving early (and hungry, even though your meal is still hours away)? When it comes to apps, even with a meal as big as Thanksgiving dinner coming later in the day, nothing says “no muss, no fuss” like a charcuterie board. With quality ingredients, you can throw together an impressive starter…
The Scoop: Liluma to Close, Steakhouse to Open In Its Place
Liluma, Jim Fiala’s upscale bistro at 236 N. Euclid Ave., in the Central West End, will close this year and be converted into a steakhouse that’s set to open in 2013. Liluma’s Side Door, the small plates concept that Fiala launched in Liluma’s back room in August, is also closing. While considering making changes to…
Make-Ahead Cocktails: To Share or to Hoard?
Has the thought of hosting a bunch of people tomorrow put you in a tizzy? Or, are you freaking out about attending your significant other’s really big family gathering? Start prepping these beautiful cocktails tonight and share them tomorrow (or save all 12 servings for yourself). Either way, you’ll be the hit at any party.…
Baked: Strawberry-Lavender Layer Cake with Lemon-Mascarpone Frosting
When a friend had a birthday coming up and requested something “citrusy lavender,” I wasn’t sure where to start. I make lavender macarons all the time, but I had never actually tried lavender in a cake. There’s a fine line when it comes to using lavender in food … you want a hint of floral…
Seven-Grain Salad with Italian Sausage, Peppers and Capers
Have you been sitting smug all week, knowing you don’t have to host Thanksgiving this year, only to have just remembered that you still need to bring a side? Try this grain salad. It’s delicious, pleasing to the eye, and you can do much of the prep work tomorrow which gives you even more time…
The Scoop: Bankruptcy at Salt
Salt filed for bankruptcy yesterday. Ian Froeb of the Riverfront Times reported the news earlier today, noting that in Salt’s petition, the restaurant claims debts of between $100,000 and $500,000. Sauce contacted Matt Obermark, co-owner of Salt, who stated that despite filing for Chapter 11 bankruptcy protection, “There will be no change in operating hours.…
By the Book: Ken Forkish’s Same-Day Straight Pizza Dough
The number of minutes it took me to find instant dried yeast in the grocery store (an embarrassingly high number) is inversely proportional to my level of experience in making pizza dough, or any dough for that matter. I love pizza, though, and my husband and I received a beautiful pizza stone and peel for…
The Scoop: Learning the lingo at The Rustic Goat
The Rustic Goat recently opened at 2617 Washington Ave., half a block west of Jefferson Avenue. The eatery and lounge is housed inside a massive space – some 6,500 square feet – separated into areas that span the privacy spectrum: intimate, secluded soft seating on a mezzanine; a main dining area with industrial elements such…
Meatless Monday: Raving mad for vegetarian t-ravs
You’ve probably heard of Mangia Italiano, an Italian restaurant located at 3145 South Grand Blvd., amidst a slew of ethnic eateries. Although Mangia has been around since 1983, evolving and expanding through the years, it recently unveiled a new menu, which boasts a plethora of vegetarian gourmet grub, including house-made pastas, pizzas, salads and sandwiches. Before…
Drink this Weekend Edition: Finding Margaritaville west of I-170
Craving salt, lime and a heavy dash of tequila? Used to be that the real deal could only be found on Cherokee Street or in North County. Now, you can find a solid margarita at a handful of cocktail lounges around town. But among Mexican restaurants this year, two places have emerged as ones worth…
Show Us Your Holiday Spirit To Win a Krups Espresso Machine
In this year’s Guide to the Holidays, we give you everything you need to entertain with ease this holiday season. Now, we want to see how you plan to spend the most wonderful time of the year. To enter our Holiday Party Pinterest Contest, create a Pinterest board called My Saucy Holiday Party for a…
The Scoop: Wasabi scoops up SanSai
Wasabi Management Co. Inc., which owns the Japanese restaurant chain Wasabi, recently announced its acquisition of SanSai Japanese Grill’s three St. Louis locations. Together, Wasabi and SanSai will employ over 200 people in the St. Louis area restaurants. Wasabi, which was named the favorite for Japanese/sushi cuisine in this year’s Readers’ Choice Poll, among other years, was…
All hail the bread machine
Have you been drooling over The Bread Issue? We hope so, but we also understand that making bread from scratch isn’t for everyone. So, if you want to fill your kitchen with the sweet smells of freshly baked bread without filling your days with hours of kneading, rising and shaping, you must invest in a bread machine. T-Fal’s newest…
Chef’s Day Off: What Ted Wilson craves at 2 in the morning
Ever wonder how a busy chef relaxes during the precious moments when he or she isn’t working? Since leaving his post as chef de cuisine at The Good Pie this past summer to open a bakery of his own, baker Ted Wilson has more time off than he’s had in years to visit the restaurants…
Thursday Giveaway: The clock is ticking!
Love free stuff? Already stressing about holiday shopping? We have good news! Today we’re giving away two tickets to Whiskey in the Winter. This St. Louis whiskey festival will take place on December 1 at the Hyatt Regency downtown. These two VIP tickets (worth $110 each!) will get you unlimited whiskey tastings, whiskey-inspired food and cocktails, “golden…
The Scoop: The Block coming to the Central West End
Carnivores, take note, The Block is taking up shop in the Central West End. Co-owners Marc Del Pietro and Brian Doherty, who opened the restaurant and butcher shop in Webster Groves in June 2011, are adding a second location at 33 N. Sarah St., as reported by Feast. The space was previously occupied by now-defunct Terrene.…
Just Five: French Onion Grilled Cheese
When I graduated college, I fantasized about owning a restaurant that was only open for lunch and only served specialty grilled cheese sandwiches and homemade soups. There is a really cool couple, Susana and Dave Lowell, who must have felt the same way I did, at least about grilled cheese sandwiches. Through their grilled cheese…
The Scoop: Historic Pond Inn to reopen in Wildwood
The Pond Inn, a historic restaurant located in Wildwood, Mo., is about to see new life. The property, which sits at 17250 Old Manchester Road at the intersection of Pond Road, once operated as an inn and restaurant but closed some years ago due to a fire. Bethany Mehard has purchased the property with plans…
The Scoop: The Wine & Cheese Place announces expansion at Creve Coeur location
The Wine & Cheese Place will be expanding its Creve Coeur location at 457 N. New Ballas Road, which opened in June of last year. As explained in an announcement sent to supporters, sales at the Creve Coeur shop have surpassed expectations, which has led to the decision to expand into the adjacent storefront, previously…
The Scoop: Pan D’Olive opening Friday on McCausland
The space that was previously occupied by Mihalis Chophouse has been snatched up by restaurateur Sam Kacar. Kacar recently closed Branica of Kirkwood at 451 S. Kirkwood Road, soon to be home to a relocated Sapore Italian Cafe. Pan D’Olive, Kacar’s new venture, is slated to open this Friday at 1603 McCausland Ave., in Richmond…
By the Book: Daniel Stevens’ Bagels
I may have been the biggest proponent of dedicating an entire issue to bread, but I’m no expert when it comes to turning flour, water and yeast into a loaf of wonderfulness. Truth is, besides the basic tea-time breads, I’ve never actually tried my hand at a real yeast bread – the kind that needs…
Found: The best veggie burger in town
I try not to pack the Meatless Monday column with tired, vegetarian staples like the veggie burger. Yet, when I find a good burger, and I mean great, I can’t help but tell you every last tasty detail. Surprisingly, I found the veggie burger I speak of at the fun-and-funky Atomic Cowboy in The Grove.…
The Scoop: The Fortune Teller Bar opens on Cherokee Street
Business is brisk on Cherokee Street these days. This weekend, in fact, marked the opening of two food-and-beverage-related operations on the once-declining central street of the Cherokee Business District in South City. Whisk, a sustainable baked goods shop located at 2201 Cherokee St., held its grand opening on Saturday (marking the official move from farmers…
The Scoop: New exec chef on the line at Vito’s
Matt Shucart is now the executive chef at Vito’s Original Sicilian Pizzeria & Ristorante in Midtown. Shucart most recently worked as sous chef at Wild Flower in the Central West End. Prior to that, he held a short-tenure at Nosh, a now-closed restaurant located inside the wine and beer shop Starrs, a chef hire that…
The Scoop: Josh Galliano goes to the movies
Josh Galliano, former executive chef at the now-defunct Monarch restaurant, was recently hired as chef for MX Movies. MX Movies, located at 7th Street and Washington Avenue, is part of the Mercantile Exchange, a property downtown between 6th and 7th Streets that includes a Pi Pizzeria and will soon house several more restaurants, stores and The National Blues Museum. Galliano’s…
Drink This Weekend Edition: A blockbuster weekend of wine, beer and Bond, James Bond
It doesn’t matter whether your beverage of the moment is beer, wine or spirits; this weekend is shaping up to be a drinker’s dream. For oenophiles, oeno-wannabes and Type-A personalities who want to get a jump start stocking up on hostess gifts for the holidays, the Super Wine Tasting at Vom Fass is calling your…
Thursday Giveaway: The clock is ticking!
Love free stuff? Already stressing about holiday shopping? We have good news! Running through December, we’ll be doing giveaways every Thursday. Today we’re giving away Color Me Drunk, a drinking and drawing activity book. You might recognize this coloring book “for kids 21 and over” from Sauce’s holiday guide. All you have to do is tell us the top…
Baked: Blackberry Crostata
I only recently discovered blackberry jam, and it’s heavenly. Most jams and jellies are rather sweet, but blackberry has a slightly bitter flavor. When combined with a soft, sweetened crust, blackberry jam serves as the perfect ingredient for a crostata. A crostata is an Italian dessert, consisting mainly of a sweet short crust filled with…
The Scoop: Hiro Asian Kitchen headed to old Smash Bar space
Editor’s Note: Hiro Asian Kitchen has closed In late September, Bernie Lee, owner of Japanese izakaya and sushi restaurant Hiro, disclosed his plans to relocate Hiro downtown because the building at 609 Eastgate Ave., in The Loop, was slated to be demolished. At the time, Lee only said that Hiro would make its new home on Washington…
By the Book: A Q&A with cookbook author Nick Malgieri
If you’ve grabbed a copy of the latest issue of Sauce, you know that we’re obsessed with bread this month. And the bread-centric conversation continues in our By the Book column as we take a look at new cookbooks – beginning with Nick Malgieri’s Bread – to help you turn out the perfect loaf. From…
The pretzel that stole our hearts – and Guy Fieri’s
Yesterday, Dressel’s Public House at 419 N. Euclid Ave., was featured on Food Network’s Diners, Drive-Ins and Dives. If you missed the show, catch it tonight at midnight, or Friday, Nov. 16 at 8 p.m. If Guy Fieri doesn’t manage to convince you to try the Dressel’s Pretzel, though, this picture should. The Dressel’s Pretzel has been…
The Scoop: New chef hire at The Scottish Arms
Back in mid-September, The Scoop reported on chef changes at The Scottish Arms. While owner Ally Nisbet had assumed more kitchen duties upon the departure of chef Elizabeth Schuester, he has since hired an executive chef. Now running the back of the house at the Central West End restaurant is W. Hunter DiLeo. DiLeo has…
Meatless Monday: Mango Peruvian Cuisine’s happy hour gets happier
Ever since it opened downtown, Mango Peruvian Cuisine has always been my favorite hideaway for a late-night happy hour drink ($5 martinis and $3 premium drafts after 9 p.m.). The restaurant is just far enough from Washington Avenue so that it’s void of frat-boys and ideal for enjoying a refreshingly potent Pisco Sour. When drinking,…
Join Us on Pinterest and Win a Krups Espresso Machine
In this month’s Guide to the Holidays, we give you everything you need to entertain with ease this holiday season. Now, we want to see how you plan to spend the most wonderful time of the year. What’s your dream table setting for Christmas? What cocktail are you shaking up for your holiday party? Do…
About Town: The intersection of food and urban living
The majority of the world’s population lives in urban areas, which invariably raises concern regarding the usage of resources and the resulting environmental effects. Recognizing these issues, Washington University’s Office of Sustainability is hosting its first annual conference: Sustainable Cities. The conference, which started on Thursday and extends through Saturday, November 3, will end with…
All Your Bread Questions: Answered
In The Bread Issue, on newsstands now, we officially declare our love for all things doughy. From garlic knots to pretzel sticks, baguettes to handpies, we revel in every last bite. And because we aren’t alone in our adoration for crusts, heels and yeast, we offered kneaders of all levels tips, tricks, hints and recipes…
Drink This Weekend Edition: Taste and see what’s new at Taste
Last week, a fall menu debuted at Taste, the bar and restaurant in the Central West End. When beverage director Ted Kilgore mentioned that the latest switch meant 20 new libations, I figured some advance research for area imbibers was in order. Ever since Taste relocated from Benton Park to the Central West End, the menu…
Recipe: Sidney Street Cafe’s Beignets
The beignets at Sidney Street Cafe are barely sweet and light as air. They’re the texture of doughnuts: pillow-like and yielding to the slightest touch. Best of all, these little golden nuggets arrive at your table still warm from the fryer for the cost of on the house. Table bread that’s this good shouldn’t be…
Review: Blondie’s Coffee and Wine Bar in St. Louis
Blondie’s Coffee and Wine Bar, 1301 Washington Ave., 314.241.6100, St. Louis, blondiesstl.com It’s hardly surprising that Washington Avenue, the gentrified mecca of St. Louis’ urban crowd, recently welcomed a female-friendly coffee and wine bar to its ever-evolving fold. What does defy logic, however, is how Blondie’s, with its glamorous girlfriend vibe, so effortlessly succeeds in…
Review: Perennial Artisan Ales in St. Louis
It’s 6:15 as patrons belly up to the copper-topped bar at Perennial Artisan Ales for their free sample of the week’s new brew: a big, hoppy Imperial IPA pumped up to 10.5-percent alcohol. The week before it was a malt liquor called Haters Gonna Hate. Now that’s funny. It’s like this every Thursday starting at…
Garlic Knots
25 garlic knots
Day Boating
12 4-oz. Servings
Beignets
approximately 30 beignets
Peasant Bread
2 loaves
Italian Dinner Loaf
3 loaves
Baked French Toast
6 to 8
Romesco
• Place the toasted nuts in a food processor with the garlic cloves, bread and red pepper flakes. Pulse 3 or 4 times. • Add the roasted red pepper, red wine vinegar and salt. Purée until well mixed. • Drizzle in the olive oil until incorporated. • Serve with baked or broiled fish or vegetables.…
Garlic Breadcrumbs
• Preheat the oven to 375 degrees. • Place the bread on a baking sheet and bake for 15 minutes, flipping each slice halfway through baking. • Remove from the oven and rub a clove of garlic over the toast. • Place all of the toast in the food processor and pulse until no large…
Pumpkin Mousse Shortbread Bars
9 to 12 bars
Potato and Parsnip Gratin
8 to 10
Irish Soda Bread
4 loaves
Strata
8 to 10
Chocolate Bread Pudding
8 to 10
Ginger Squash Stew
8 servings
Vegan Dumpling Dough
10 to 15 dumplings
Croutons
• Preheat the oven to 250 degrees. • Put the bread cubes in a large mixing bowl. Toss with olive oil until well coated. • Add the seasonings and cheese and mix again until evenly coated. • Transfer the bread to a baking sheet lined with parchment paper. Bake for 25 to 30 minutes or…
The Scoop: New Mexican restaurant Vida officially comes to life today at the Saint Louis Galleria
The newest restaurant at the Saint Louis Galleria, Vida Mexican Kitchen y Cantina, is holding its grand opening today. The 260-seat, seven-days-a-week eatery is located at the northern end of the mall adjacent to BlackFinn American Grille. It offers traditional, regional and contemporary Mexican-inspired food complete with a full bar that specializes in tequila. The Vida food…
Thursday Giveaway: The clock is ticking!
Love free stuff? Already stressing about holiday shopping? We have good news! Running through December, we will be doing giveaways every Thursday. Today we’re giving away The Original Babycakes. Since we’re assuming this cute little waffle stick maker will be for the kiddos, we want to see your kids (or grandkids) in their Halloween costumes! Upload your photo…
Short List: Baguettes
Call me a snob, but just because I don’t live next to a Parisian boulangerie doesn’t mean I have to accept an inferior baguette. I dismiss those lightweight, flimsy, 3½-inch-high loaves that are nothing like the real-deal baton. I ask the bakery for a plastic napkin so I can squeeze (gently, of course) the French stick…
How Not To Be a Snotty Vegetarian This Thanksgiving
True story: I once attended a Thanksgiving dinner where every single dish contained meat. Even the mashed potatoes were made with chicken broth. And I couldn’t be mad; no one likes a snotty vegetarian. Plus, Thanksgiving is the heptathlon of hosting. Those nice people spent weeks planning, polishing, cooking and, yes, probably shooting, to get…
A Day Late and a Loaf Too Many
Sometimes the twist tie just didn’t get twisted tightly. Sometimes last night’s dinner party involved a bit too much wine and not enough bread. In any case, don’t dismiss the value of day-old bread. This artisanal treasure can be turned into a number of sweet and savory dishes that may actually (dare we say) be…
Rising Stars: Meet two very different men who are determined to change the way we think about bread
Ted Wilson and Alex Carlson have never met. And while they’re the same age and share a hometown, an affinity for flour and an innate ability to strum a guitar string, they are two very different men. Wilson’s words are measured, questioned and finally decided upon, disappearing just as slowly as they were pronounced: shyly,…
