Recipes

Peach & Chamomile Panna Cotta

St. Louis summer can be brutal. Oppressive humidity, days where it’s as hot as the desert, spiders. Sometimes I wonder why anyone decided to settle here. On the other…

Dining Out

Olio City

“Is Whiskey and Soba dead?” No. Much like Batman in the time between The Dark Knight and The Dark Knight Rises, I needed to step away for a bit. There were a…

Guerrilla Alliance Dinner: Shrimp Sinigang

Dining Out: St. Louis

Guerrilla Alliance #1: Nowell Gata

My introduction to Filipino food is the way I wish I could be introduced to all cuisines: a massive neighborhood potluck, 20-plus dishes, all cooked by moms, aunties, and…

Dining Out: St. Louis

Salt + Smoke’s Brisket

There are a lot of things to like about Salt + Smoke, like owner Tom Schmidt’s sultry voice and his Leonidas beard, dense as Germany’s Black Forest, dark as…

Meet + Greet

Lisa Govro

What started as an art project in 2012 has evolved into St. Louis’ hottest tea business. I sat down with Big Heart Tea Co.’s (formerly Retrailer Tea) founder,…

Recipes

Sunshine Dust Ginger Cookies

  Let’s just call these rustic cookies, okay? I simply do not possess the finesse needed to make beautiful desserts. I require years of training. I don’t think…

Dish of the Day

Torta Ahogada

I do my best not to do the standard Food Network reaction when I eat something delicious (you know the one: they take a bite, then simultaneously roll…

Recipes

Nduja Stuffed Baked Brie

I was hesitant to post this recipe, not because it isn’t delicious, but because you really don’t have to do much. It’s slightly more challenging than Rachael Ray’s famous Late…

Recipes

Restaurant Quality Steak—At Home

Steak. Let’s talk about it. You brag about how you cook a mean steak at home, but deep inside, you know you don’t. You overcook it. You undercook it….

Recipes

Grilled Sesame Mushrooms

Most of my home cooking inspiration comes from meals I’ve had out at restaurants. That’s my favorite part of eating food made by talented chefs—that wow factor they manage…

Dish of the Day

Union Loafers’ Pizza

Hey Spencer, didn’t you already write about Union Loafers’ pizza? I sure did. Back in the old days (this summer), Loafers only made pizza once a week. If…

Recipes

Oaxacan Mole Braised Beef

I’m not a butcher, but I’ve hung around Bolyard’s Meat enough to consider myself a meat journeyman. I’ve learned by watching, not doing. Can I break down a cow? No. Can…