What's scarier - urban legends about psychos contaminating Halloween candy with poison and sharp things, or dressing up as Colonel Sanders to win a lifetime supply of KFC? The Atlantic debunks spooky tales of razor blades and cyanide in treats, giving evidence that most "Halloween sadist" stories ar ... More >>
This is the final installment of Robin Wheeler's Chef's Choice profile of Bob Colosimo of Eleven Eleven Mississippi. Part one is available here; part two, a Q&A, is posted here. Robin WheelerWhile traveling in Tuscany last month, Eleven Eleven Mississippi's Bob Colosimo noted the abundance o ... More >>
A free Cook's Illustrated app? Free? America's Test KitchenChristopher Kimball: bow-tied culinary mogulCook's Illustrated, the flagship magazine of Christopher Kimball's food-media hydra, isn't known for giving it away. Kimball refuses to sell advertising in any of his magazines and cooki ... More >>
TJ Weston, a St. Louis native and graduate of the Culinary Institute of America in Hyde Park, New York, has published his first cookbook, Eat, Fish & Be Happy: Salmon and Halibut Recipes to Celebrate the Taste of Alaska. The book draws from the 28-year-old Weston's time as the chef at a fishi ... More >>
This is part two of Robin Wheeler's Chef's Choice profile of Jennifer Pensoneau of JFires' Market Bistro. Part one can be accessed here. Part three, a Q&A with Pensoneau, is here. Robin WheelerThis little piggy looks delicious!The cochon de lait at J.Fires' Market Bistro reflects the Louisia ... More >>
This is part three of Robin Wheeler's Chef's Choice interview with chef David Molina of BARcelona Tapas. Part one is available here; part two is here. Robin WheelerPaella Valencia Serves 6 4 1/2 cups chicken stock Robin Wheeler1 cup olive oil 2 tablespoons chopped garlic 1 1/4 poun ... More >>
This is part three of Robin Wheeler's Chef's Choice interview with chef Eliott Harris of Miso on Meramec. Part one is available here; part two is here. Robin Wheeler"People have this misconception about the Midwest that if you're landlocked, tough," sushi chef Eliott Harris says of sashimi ... More >>
This is part two of Robin Wheeler's Chef's Choice interview with Jarvis Putnam of Bossanova Restaurant & Martini Lounge. To read part one, click here. Stay tuned for part three tomorrow. Robin WheelerJarvis Putnam of Bossanova Restaurant & Martini LoungeDid your family cook when you we ... More >>
This is part three of Robin Wheeler's Chef's Choice interview with Chef John of Entre:Underground; to read part one, click here. To read part two, click here. Robin Wheeler"I've had three kitchen jobs, and they've all been really short because they were in the summer before going back to sch ... More >>
A staple on the Frazer's Restaurant and Lounge menu, this classic crab boil highlights owner Frazer Cameron's dedication to fresh ingredients, prepared simply to maintain their integrity. It also connects him to his childhood in San Francisco. Frazer Cameron"When I was a kid, my mothe ... More >>
After about a year of perusing old-school cookbooks looking for weird recipes and spotting bizarre trends (hot dogs eggs, inside a Jell-O mold) from the '50s, food blogger Robin Wheeler compiled her twenty most stomach-turning concoctions. (Do not view this list before lunch. Jeez, or maybe after ... More >>
So hopefully the omnivores in the audience haven't given up on me yet. I know I burst onto the Gut Check scene in 2009 promising to explore the full spectrum of local foods, yet I've barely glanced at foods with faces.To the patient among you, rejoice!Alissa NelsonThe reason for the absence of me ... More >>
Robin Wheeler"Here is a little recipe very similar to the way I make pizza in the shop and at home," says Jon Feraro of Feraro's Jersey Style Pizza, who was profiled in yesterday's Chef's Choice. "If you follow these steps, you can impress your friends and family with fresh Jersey-style pizza at ... More >>
Robin WheelerAnyone can buy ground beef and frozen French fries, but as I detailed in yesterday's Chef Choice's profile, Chuck Friedhoff of Persimmon Woods Golf Club wants to make these American classics transcend the manufactured version that's taken over in food service. It takes a lot of extr ... More >>
Robin WheelerMonarch executive chef Josh GallianoWhile 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.
Robin WheelerVito Racanelli of Onesto Pizza and TrattoriaAs 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 sea ... More >>
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 ... More >>
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 ... More >>
Todd Ehlers, Wikimedia CommonsEven 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 chees ... More >>
Ian hops in Gut Check's time machine and returns to restaurants Riverfront Times has reviewed in the past.It's fitting that I'm visiting Lumière Place for this inaugural installment of Dining by Delorean. Casinos operate outside the usual space-time continuum. Is it morning, afternoon or night? Tod ... More >>
Robin 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.I'm not Catholic, but I love the Lenten season. Not ... More >>
Among my Christmas wishes for the St. Louis restaurant scene was a simple request: a good green-chile cheeseburger. I couldn't think of a single local spot where I could enjoy this essential (and not especially exotic) food.I figured someone -- most likely an annoyed owner or chef -- would tell me w ... More >>
The Bear Market continues its quest to find cheap, tasty sandwiches. Today, an Oscar Meyer Deli sandwich.
This week the Bear Market embarks on a great adventure: the sandwich. Last weekend we bought a stack of frozen grocery store panini and flatbread and stockpiled them in the RFT freezer. Barring theft, we will try out a new one every day this week.Our earliest memory of the workplace lunch was the sa ... More >>
In honor of barbecue season and the tenth anniversary of the publication of his indispensible tome The Barbecue! Bible, author Steven Raichlen will put in an appearance at the St. Louis Jewish Community Center (2 Millstone Campus Drive, Creve Coeur; 314-442-3299). www.bbqu.net On Tuesday, Jun ... More >>
Bistro Alexander aims to break the mold (and the Review Generator 3000).
Welcome, Willkommen, Bienvenue, Aloha, Shalom, Howdy!
Oishi offers Japanese cooking as performance art
111 North Newstead Avenue
Give us Five!
Fat Toney’s gives Soulard a ribbing
Sameem is a dream fulfilled -- for the owner and for us
You'll dig the delightfully unorthodox (yet totally Orthodox) food at Shmeers
Juniper Grill triumphs even as a small, unassuming storefront bistro in Soulard
Missourians have a healthy appetite for wild game meat. Some say raccoon tastes better than roast beef.
Bring an adventurous palate to these great spots, and your inner cheapskate will thank you
Q's Sports Bar & Grill commits some flagrant fouls
Looking for cold beer and down-home Cajun classics? Head to Graham's.
Venture into no-man's land for extraordinary Nepalese cuisine
Bellaluna combines family recipes with culinary panache