Subject: Main Dish Recipes

• Kitchen Nightmares: The Mixing Bowl

  October 4, 2007

• Barack Obama's Chili Recipe: A Gut Check Special Investigation

  May 30, 2008

• Indian Food Expert Raghavan Iyer in Town Next Week

  September 11, 2008

• Throwback of the House: Wiener Throwdown - Circle Pups

  Todd Ehlers, Wikimedia CommonsMy friend Maggie sent me a blog post by Spanno regarding "vintage hot dog horrors." Ha ha. Funny.But...wait. It's just pictures of shitty old recipes. Sure, that crown roast made of hot dogs looks hilarious, but did Spanno make and eat it? No. At least I took the effort to make my Treet crown roast and take a bite.Okay, a nibble.Honestly, my husband ate most of the meat product, I ate the strawberries that didn't have Treet goo on them, and the rest went into the tr

  June 2, 2009

• When We Are History

  February 24, 1999

• Java Enabled: Once You Go Black, You Never Go Back

  Zach Dyer is a writer living in Saint Louis. He did his thesis research on coffee farmers in Southern Mexico. Since then, he has visited coffee plantations in Costa Rica and Mexico as well as roasters and cafés across the U.S. He blogs about coffee for Gut Check every Wednesday.A friend of mine in college always invited me to dinner when her father came to town for business. During one such dinner, when it came time to order dessert and coffee, my friend announced to her father that she'd alway

  March 11, 2009

• Tortilla Fats: Ian falls hard for a taqueria — again

  June 11, 2008

• Can Ian make Barack Obama's chili? Yes he can!

  June 4, 2008

• Feast on St. Louis Farmers' Markets

  May 23, 2007

• The Unreal Guide To Soulard Mardi Gras

  February 14, 2007

• Good Eatin'

  February 7, 2007

• BBQ PDQ

  Fat Toney’s gives Soulard a ribbing

  May 31, 2006

• Eat More Beaver

  Missourians have a healthy appetite for wild game meat. Some say raccoon tastes better than roast beef.

  January 5, 2005

• Please Pass the Macaroni

  Bellaluna combines family recipes with culinary panache

  March 10, 2004

• Hill-Swallowing

  A new book shares the history and the recipes of the Hill

  December 24, 2003

• Italian for Beginners

  Café Napoli's popularity is baffling

  October 16, 2002

• Thai Score

  January 2, 2002

• Meating Place

  January 24, 2001

• Side Dish

  November 29, 2000

• BERRY NECESSITIES

  August 18, 1999

• Throwback of the House: Busy Lady Beef Bake Starts a Revolution

  Todd Ehlers, Wikimedia CommonsRobin Wheeler writes for the blog Poppy Mom. After years of making and eating fancy food, Robin is sick of it all. She's returning to the basics: recipes that haven't surfaced in three decades. She reports on the results for Gut Check every Tuesday.Are you a busy lady? I'm a busy lady. There were lots of busy ladies in 1966, entering recipes in the 17th annual Pillsbury Busy Lady Bake-Off in hopes of winning the $25,000 grand prize.What better time than the mid-196

  May 5, 2009

• Where's the Beef?: Has Allison Burgess created faux food, fad food — or a groundbreaking meat substitute?

  July 1, 2009

• Cooking With Match: Vegan Crab Cakes

  photo: Jennifer SilverbergIn this week's feature article, I report on Match, a meat substitute created by Allison Burgess, a lifelong St. Louisan. If you'd like to try some, I'll be posting recipes here on Gut Check all week long. We begin with crab cakes devised by Match's executive chef and general manager, Freddie Holland:Ingredients:3 tablespoons vegan mayo1 tablespoon Dijon mustard1 teaspoon dry mustard1/4 teaspoon hot sauce1/8 teaspoon cayenne1 teaspoon salt1/4 teaspoon black pepper1/4 cup

  July 1, 2009

• Cooking With Match: Match Burger

  flickr.com/photos/creativilleIn this week's feature article, I report on Match, a meat substitute created by Allison Burgess, a lifelong St. Louisan. If you'd like to try some, I'll be posting recipes here on Gut Check all week long.Just in time for the Fourth, here's Clint Whittemore's Match burger. Whittemore is the executive chef at The Market at Busch's Grove.Ingredients:1 pound Match Beef1/2 of one poblano pepper, diced1 teaspoon cumin1 teaspoon coriander1/4 teaspoon allspice2 tablespoons c

  July 2, 2009

• Cooking With Match: Wild Rice and Corn Stuffed "Chicken" Roulade

  photo: David KilperHolmes Lounge at Washington University, where you can eat Suarez' food.In this week's feature article, I report on Match, a meat substitute created by Allison Burgess, a lifelong St. Louisan. If you'd like to try some, I'll be posting recipes here on Gut Check all week long.Gary Suarez is the executive chef at Bon Appetit, the dining service at Washington University. Here's his recipe for a Match chicken roulade, stuffed with corn and wild rice.Ingredients:1 pound Match chicke

  July 6, 2009

• Throwback of the House: Childhood Memories, Destroyed by Pyrex

  Todd Ehlers, Wikimedia Commons​Even the most hardcore food snob has that one processed food that she just can't shake. For me, it's pimento cheese. These days, I usually make my own with Scott Peacock's gussied-up recipe, but a few times a year I need the processed-orange-crap-in-a-deli-tub cheese from my childhood.Thanks to Pyrex Prize Recipes, I'm over it. With its Salmon Rice Casserole recipe, Pyrex hasn't just turned me against my beloved pimento cheese, but I don't think I'll be able to

  August 31, 2009

• Throwback of the House: Hunger's the Best Sauce for Reuben Chowder

  Todd Ehlers, Wikimedia CommonsA special Tuesday edition of Throwback...You wouldn't like me when I'm hungry. It's a horrible sight to behold. Although I have enough body fat to keep me alive in the wild for the better part of a month, if I go an hour past mealtime without a feeding, there's hell to pay.My loved ones have seen the wrath of the fat, hungry food writer, and they work to keep the beast at bay, which probably explains why I'm usually not hungry when I make my Throwback recipes. Or a

  September 8, 2009

• The Novice Foodie: Julia & Julie & Kelli

  Part of my concept of what being a foodie entails is being able to cook well. I think I'm a decent home cook. I cook mostly from scratch, and I love being in the kitchen, but dishes that take a long time or have a complicated ingredient list intimidate me, mostly because I have the attention span of a gnat. As part of the Novice Foodie, I'll be tackling both notorious and difficult (for me) recipes as both a learning experience and an exercise in humility.If you like food and you haven't heard o

  September 8, 2009

• Throwback of the House: A Study in Contrasts with Nathan's Famous Hot Dogs

  Todd Ehlers, Wikimedia CommonsWhen my friend Kelly gave me her copy of 1968's Nathan's Famous Hot Dog Cookbook, I thought it might be hard to find a bad recipe in a book published by the company that made New York hot dogs famous. Then I saw the cover, illustrated with a photo of a glass of wine and a crown roast made of hot dogs. Even classics can bring the suck.The Nathan's book swings from hot-dog delights to nightmares, encompassing the best and worst of human creativity.

  September 14, 2009

• Chef's Choice Recipe from Anthony Devoti of Five

  Robin WheelerAnthony Devoti of Five and Newstead Tower Public House​My visit with chef Anthony Devoti focused on the abundance of local ingredients and how he's using them at Five and Newstead Tower Public House. When using fresh, high-quality ingredients, the food doesn't require difficult preparation. This isn't so much a recipe as a flexible guideline for preparing a simple, delicious roasted poultry dish with vegetables that can be altered based on ingredient availability and the number o

  October 1, 2009

• Chef's Choice Recipes: Vito Racanelli's Calabrese Chicken and Rice

  Robin WheelerVito Racanelli of Onesto Pizza and Trattoria​As I wrote in my profile of Vito Racanelli, the chef's food passion lies in the home cooking of his 71-year-old mother, who still cans her own tomatoes every summer. Don't skimp on the fresh flat-leaf parsley. The herb's the predominant seasoning in the Calabria region of Italy, where Racanelli's mother is from. If tomatoes aren't in season, opt for a high-quality canned version, like San Remo.

  October 8, 2009

• Chef's Choice Recipes: Josh Galliano's Butternut Squash Ravioli with Chinese Bacon

  Robin WheelerMonarch executive chef Josh Galliano​While I interviewed Monarch executive chef Josh Galliano, he prepared butternut squash ravioli in a lemon-sage beurre blanc with Chinese bacon. After the jump, the recipe for this dish -- and for the fresh pasta you need to make it.

  October 22, 2009

• Farmers' Market Share: Freaky-Ass Cauliflower Soup

  Alissa Nelson​This week I bought a $6 head of cauliflower. It was purple -- which was novel -- and it was locally grown, which is obviously what this blog is all about. But, ultimately, it was a single head of cauliflower that cost $6.Can I get political for a moment?This past spring, Alice Waters -- the proprietor of the venerable Chez Panisse restaurant and the mother of the Slow Food movement in America -- raised a ton of backlash among the food blog world when she made an appearance on 60

  October 28, 2009