Subject:

Recipes

  • Blogs

    January 20, 2012

    Bluestem: The Cookbook: Recipe for Pea Soup, Preserved Lemon, Crème Fraîche

    Tonight, Niche (1831 Sidney Street; 314-773-7755) presents the Bluestem Cookbook Dinner, featuring dishes from chefs Megan and Colby Garrelts of Bluestem, a progressive fine-dining establishment in Kansas City, Missouri, that features reinvented regional flavors from the other side of the state. Th ... More >>

  • Blogs

    January 19, 2012

    Jason Tilford of Milagro Modern Mexican: Recipe for Ceviche with Cilantro-Pepita Pesto and Mango Salsa

    This is part three of Stacy Anderson's Chef's Choice profile of Jason Tilford of Milagro Modern Mexican. Part one can be found here. Part two, a Q&A with Tilford, is published here. A big part of chef Jason Tilford's history as a chef and his current work at Milagro Modern Mexican (20 Allen Avenue, ... More >>

  • Blogs

    December 22, 2011

    Cassy Vires of Home Wine Kitchen: Recipe for Crustless Buttermilk Pie

    This is part three of Stephen Fairbanks' Chef's Choice profile of Cassy Vires of Home Wine Kitchen. Part one can be found here. Part two, a Q&A with Vires, is published here. Stephen FairbanksCrustless Buttermilk pie with lemon creme anglaise and lemon zest. ​Cassy Vires, chef-owner of Home W ... More >>

  • Blogs

    December 13, 2011

    Recipe: Melba's Baked Pork Chops from Stirring it Up with Molly Ivins by Ellen Sweets

    Mabel SuenCopies of Stirring It Up with Molly Ivins now available at Left Bank Books.​Last week, Gut Check spoke with St. Louis native Ellen Sweets about her new book, Stirring it Up with Molly Ivins. The memoir celebrates Ivins' life by taking a deep look into her joyous domestic side. As a t ... More >>

  • Blogs

    December 7, 2011

    Marianne Prey of Extra Virgin's Recipe for Jaffa Mousse

    Read more about Marianne Prey and Extra Virgin: an Olive Ovation here. Marianne Prey is an olive-oil enthusiast. She approaches the different varieties and flavors scientifically and is able to recommend the best oil to fit each customer's particular preferences and needs. "My palate has become m ... More >>

  • Blogs

    November 10, 2011

    The WiseJack Man's Cookbook: Recipe for Shakshukah, or Eggs Poached in Spicy Tomato Sauce

    Gut Check spoke with St. Louis native and co-author Jon Harris about his new book, The WiseJack Man's Cookbook. Here is a sample recipe from his book. Billy Brady Photography​When Jon Harris and long-time friend Ari Axelbaum both left St. Louis to go to college in New York, they realized that ... More >>

  • Blogs

    September 22, 2011

    Steve Komorek of Trattoria Marcella: Recipe for Meatballs With Creamy Polenta

    This is part three of Emily Wasserman's Chef's Choice profile of Steve Komorek of Trattoria Marcella. Part one can be found here. Part two, a Q&A with Komorek, is published here. Courtesy of Trattoria Marcella​After spending 12 weeks in Tuscany, it's safe to say that Trattoria Marcella's (360 ... More >>

  • Blogs

    September 9, 2011

    Casey Shiller of Jilly's Cupcake Bar: Recipe for Banana Toffee Cupcakes, a.k.a "Space Monkeys"

    This is part three of Emily Wasserman's Chef's Choice profile of confectioner Casey Shiller of Jilly's Cupcake Bar. Part one can be found here. Part two, a Q&A with Shiller, is published here. Emily Wassermancaption​Walking into Jilly's Cupcake Bar (8509 Delmar Boulevard, Ladue; 314-993-5455) ... More >>

  • Blogs

    September 1, 2011

    Janet Shulman of the Caramel House: Recipe for the Caramel House Baked Apples

    This is part three of Mabel Suen's Chef's Choice profile of confectioner Janet Shulman of the Caramel House. Part one can be found here. Part two, a Q&A with Shulman, is published here. D. E. Shulman​Janet Shulman knows sweets. Before forming the Caramel House company on her own, she started ... More >>

  • Blogs

    August 11, 2011

    Elie Harir of The Mediterranean Grill: Recipe for Tabbouleh

    This is part three of Emily Wasserman's Chef's Choice profile of chef Elie Harir of the Mediterranean Grill. Part one can be found here. Part two, a Q&A with Harir, is published here. Kelly HoganAn assortment of Mediterranean salads and dips, including Harir's tabbouleh​Elie Harir knows good ... More >>

  • Blogs

    July 6, 2011

    Vom Fass Samples Absinthe as Part of Let Them Eat Art

    Deborah HylandVom Fass' absinthe​Long before Willard Scott was terrifying small children as the first Ronald McDonald or Tony the Tiger and Spuds MacKenzie, the Green Fairy was luring consumers to indulge in her wares: absinthe. And just like with Happy Meals and Joe Camel, the fuddy duddies f ... More >>

  • Blogs

    July 5, 2011

    Conservation Department Releases Wildlife-Inspired Cookbook

    Image viaBernadette's Catch-All Muffins​A former publications editor for the Missouri Department of Conservation, Bernadette Dryden sought out the advice of Show-Me State hunters, fishers, nut growers and mushroom foragers to pen a new cookbook that focuses on stuff you can find in your backya ... More >>

  • Blogs

    June 29, 2011

    Frog Season Begins -- How to (Legally) Catch and Cook the Critters

    Image viaIt ain't easy being green -- especially during frog season. ​Here's your chance to impress guests at your next underground dinner party or office social. Come sunset tomorrow, foodies and chefs from all over the state will be able to take to the swamps and lakes in search of that dele ... More >>

  • Blogs

    June 23, 2011

    John Griffiths of Truffles: Recipe for Olive Oil Shortcake

    This is part three of Amanda Woytus' Chef's Choice profile of chef John Griffiths of Truffles. Part one can be found here. Part two, a Q&A with Griffiths, is published here.Amanda WoytusThe Olive Oil Shortcake at Truffles​We know what you're thinking: Rachael Ray nearly ruined olive oil for al ... More >>

  • Blogs

    June 16, 2011

    Reine Bayoc of SweetArt Bakeshop: Recipe for Jezebel Bars

    This is part three of Emily Wasserman's Chef's Choice profile of bakery chef Reine Bayoc of SweetArt. Part one can be found here. Part two, a Q&A with Bayoc, is published here.Chrissy Wilmes​ Making recipes and presentation less and less conventional, more and more bakers are deviating from th ... More >>

  • Blogs

    June 9, 2011

    Ivy Magruder of Vin de Set: Recipe for Bouillabaisse

    This is part three of Amanda Woytus' Chef's Choice profile of chef Ivy Magruder of Vin de Set. Part one can be found here. Part two, a Q&A with Magruder, is published here.Amanda WoytusVin de Set's bouillabaisse​If you eat one thing on Vin de Set's (2017 Chouteau Avenue; 314-241-8989 or www.vi ... More >>

  • Blogs

    June 2, 2011

    Ericka Frank of the Cakery and the Cup: Recipe for German Chocolate Icing

    This is part three of Chrissy Wilmes' Chef's Choice profile of bakery chef Ericka Frank of the Cakery. Part one can be found here. Part two, a Q&A with Frank, is published here. Chrissy Wilmes​Cupcakes have experienced quite the spike in popularity these last few years, and bakers have gotten ... More >>

  • Blogs

    May 26, 2011

    Miguel Carretero of Guido's: Recipe for Bacalao a la Vizcaina

    This is part three of Deborah Hyland's Chef's Choice profile of Miguel Carretero of Guido's. Part one can be found here. Part two, a Q&A with Carretero, is published here. Deborah Hyland Carretero's recipe for Bacalao a la Vizcaina​Tapas have become quite trendy over the past decade, often to ... More >>

  • Blogs

    April 28, 2011

    Chris Williams of Franco: Recipe for Chicken Roulade

    This is part three of Chrissy Wilmes' Chef's Choice profile of Chris Williams of Franco. Part one can be found here. Part two, a Q&A with Williams, is here. Chrissy Wilmes​When it comes to education, some chefs choose the formal route, attending culinary school and working externships, while ... More >>

  • Blogs

    April 14, 2011

    Matt Dawson of Brandt's Cafe: Recipe for Duck Tacos

    This is part three of Deborah Hyland's Chef's Choice profile of Matt Dawson of Brandt's Cafe. Part one can be found here. Part two, a Q&A with Dawson, is here. Deborah HylandBrandt's Cafe chef Matt Dawson prepares duck tacos.​Appetizers are Brandt's Cafe (6525 Delmar Boulevard, University Cit ... More >>

  • Blogs

    February 24, 2011

    Chef Chris Bork of the Mud House: Recipe for Poached Egg with Ham Fat, Chorizo Puree and French Horns

    This is part three of Holly Fann's Chef's Choice profile of Chris Bork of the Mud House in south St. Louis. Part one can be found here. Part two is here. Holly FannYou can do this! You can poach an egg! Go ahead, give it a whirl!​A perfectly poached egg is a thing of beauty -- elegant, delica ... More >>

  • Blogs

    January 19, 2011

    Kosher Soul Food: The Recipes

    Aimee Levitt​On a recent morning, Andria Simckes and her mother Evelyn Lard invited Gut Check to Simckes' Creve Coeur kitchen to give us a crash course in their specialty: kosher soul food. The results were delicious. They were kind enough to provide recipes, but Gut Check declines to take res ... More >>

  • Blogs

    December 3, 2010

    Agi and Aaron Groff of 4 Seasons Baked Goods & Catering: Recipe for Dutch Almond Cookies

    This is part three of Holly Fann's Chef's Choice profile of Agi and Aaron Groff of 4 Seasons Baked Goods & Catering. Parts one and two are accessible here and here. Holly FannDutch almond deliciousness​ A favorite among 4 Seasons customers, Dutch Almond cookies are crunchy and not too sweet. ... More >>

  • Blogs

    October 22, 2010

    Bob Colosimo's Pasta with Walnut Sauce

    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 Wheeler​While traveling in Tuscany last month, Eleven Eleven Mississippi's Bob Colosimo noted the abundance o ... More >>

  • News

    October 6, 2010

    Get cooking: The recipes from our feature story

    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 Wheeler​While traveling in Tuscany last month, Eleven Eleven Mississippi's Bob Colosimo noted the abundance o ... More >>

  • Blogs

    July 26, 2010

    Panzanella by Amy Zupanci of Fond and Township Grocer

    ​This is the final installment of Robin Wheeler's Chef's Choice profile of Amy Zupanci, chef/owner of Fond and Township Grocer. Part one is available here, and part two, a Q&A, is posted here. Robin Wheeler​Few dishes espouse the fresh, sustainable and local ethos of Amy Zupanci as well as p ... More >>

  • Blogs

    June 18, 2010

    Chef's Choice Recipe: Jennifer Pensoneau's Cochon de Lait and Cherry Cobbler

    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 >>

  • Blogs

    May 14, 2010

    David Molina's Paella Valencia Recipe

    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 Wheeler​Paella Valencia Serves 6 4 1/2 cups chicken stock Robin Wheeler​1 cup olive oil 2 tablespoons chopped garlic 1 1/4 poun ... More >>

  • Blogs

    April 23, 2010

    Chef's Choice Recipe: Jarvis Putnam's Tequila Lime Mussels

    This is part three of Robin Wheeler's Chef's Choice interview with chef Jarvis Putnam of Bossanova Restarant & Martini Lounge. Part one is available here; part two is here. Robin WheelerTequila lime mussels by Jarvis Putnam of Bossanova Restaurant & Martini Lounge​For a born-and-raised Mi ... More >>

  • Blogs

    March 15, 2010

    St. Patrick's Day Special: Bake Your Own Chocolate Stout Cupcakes!

    How early is too early for beer? One could choose to hold off until after sunrise. Fortunately, crumb toppings are the great equalizer: Is it breakfast? Brunch? Dessert? Who cares! It's beer! Here's to you, patron saint of unnaturally colored alcoholic beverages! These cupcakes have an exceptional ... More >>

  • Blogs

    January 15, 2010

    Chef's Choice Recipe: David Timney's Shrimp Pasta with Vodka Sauce

    With a growing wholesale fresh pasta business, Mangia Italiano executive chef David Timney (profiled on Gut Check yesterday) hopes to see more home cooks using the restaurant's product. Dierbergs now carries Mangia's fresh pasta under the store's brand name, and Mangia's staff do in-store demos on ... More >>

  • Blogs

    December 16, 2009

    Farmer's Market Share Gives the Gift of Nuts in Your Mouth

    Alissa Nelson​These days it's smart to be budget-minded and realistic when giving gifts. If you're like this blogger, that means forgetting that Hanukkah is coming and then blaming late gifts on finals or wanting to make something yourself to save money. In previous years, I've knitted various cl ... More >>

  • Blogs

    November 20, 2009

    Chef's Choice Recipes: Chuck Friedhoff's Bacon Cheddar Burgers and Vinegar-Salted Fries

    Robin Wheeler​Anyone 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 >>

  • Blogs

    November 13, 2009

    Chef's Choice Recipes: Josh Allen's Spinach-Walnut Pesto Crostini

    Robin WheelerJosh Allen, founder of Companion​Just as Companion founder Josh Allen's career has focused on bread, so does his family's diet: "We mainly eat a Mediterranean diet with lots of spreads like tapenade."Read the Chef's Choice profile of Josh Allen.Even pesto, traditionally relegated to ... More >>

  • Blogs

    November 11, 2009

    Farmers' Market Share: Thanksgiving Wheat Berry Salad Recipe

    Jérôme Sautret, Wikimedia CommonsSweet potatoes: Try not to eat them all before you're done.​As a compulsive cooking overachiever, I have a tendency to see pot lucks as a challenge: How can I make something totally novel and awesome...yet avoid shopping? It's like Iron Chef: College Ingenuity.S ... More >>

  • Blogs

    October 22, 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.

  • Blogs

    October 21, 2009

    Farmers' Market Share: Autumn Latkes

    Alissa Nelson​Last week, while browsing the wares at Local Harvest Grocery, I encountered the biggest beets I'd ever seen. They were like cow hearts. I considered staging the Harrison Ford sacrifice scene from Indiana Jones and the Temple of Doom, just for dramatic effect. Then I saw a sweet pota ... More >>

  • Blogs

    October 15, 2009

    Chef's Choice Recipes: Jeffrey Constance's Chèvre-Stuffed Meatloaf

    Robin Wheeler​During my visit with Jeffrey Constance of Hanley Grille and Tap, he prepared a meatloaf unlike any mama's meatloaf. With influences from both his classic French and Italian background, this dish has all the surprising, complex flavors of upscale cuisine without sacrificing the comfor ... More >>

  • Blogs

    October 8, 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 sea ... More >>

  • Blogs

    October 7, 2009

    Farmers' Market Share: Winter Squash Muffins

    Alissa Nelson​Life isn't all sunshine and rainbows in this food blogger's kitchen. I was seriously tempted to just link to the New York Times recipe for Ratatouille Pot Pie and call it a day. (It was really excellent, by the way.) Then I made a meal that resulted in the exclamation, "What the fuck ... More >>

  • Blogs

    October 5, 2009

    Out, Damned Sneak!

    Show: St. Louis Shakespeare's cunning blood-n-gore production of Macbeth, a terrific play about terrible people.Food: Globe Theatre Apple-Hazelnut Tart, baked by yours truly.Difficulty: Extreme. While the initial sneak phases of repackaging the food in aluminum foil and taking it into the theater w ... More >>

  • Blogs

    September 16, 2009

    Farmers' Market Share: Peach Pound Cake and Apple Honeycake

    Alissa Nelson​While training for my first 100-mile bike ride last spring, I developed a terrible habit. Although I stocked my saddlebag with the finest in sports goos and my back pocket with peanut butter-and-banana sandwiches, I couldn't help but plan the huge meal I would eat as soon as I got ho ... More >>

  • Blogs

    August 24, 2009

    Innovations in Sneaking: The Solid-State Cocktail

    Fernando de Sousa, Wikimedia Commons While I'm constantly amazed at the number of movie theaters in St. Louis that offer beer, wine and decent coffee, there still aren't many places you can enjoy a good cocktail during the show. What's a sneak to do?1. Pre-mix the cocktail and bring it in a bottle ... More >>

  • Blogs

    July 6, 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 S ... More >>

  • Blogs

    July 2, 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 ... More >>

  • Blogs

    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 genera ... More >>

  • Blogs

    September 11, 2008

    Indian Food Expert Raghavan Iyer in Town Next Week

    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 genera ... More >>

  • Blogs

    May 30, 2008

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

    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 genera ... More >>

  • News

    May 23, 2007

    Feast on St. Louis Farmers' Markets

    You'll find everything there for a fantastic gourmet dinner party.

  • Dining

    November 21, 2001

    Now We're Cookin'

    Can't make it to Richard Perry's new place? Try his scrumptious strawberry-applesauce bread at home.

  • More >>
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