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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…

Dining Out: St. Louis

I Love Juice Bar

Wasn’t it great complaining/humble-bragging to your coworkers at work the last few days about how you’re still full from Christmas feasting, when you expertly prepared that whatever? First of all,…

Guides

Cookbook Picks: Winter 2016

We are living in a digital world, and I am a digital girl—except when it comes to cookbooks. I’m a cookbook collector (and possibly a burgeoning hoarder). Last…

Dining Out: St. Louis

Nathaniel Reid Bakery

I went to France for 2 weeks in 2006, which makes me uniquely qualified to discuss les pâtisseries viennoises, entremets, and baguettes. I see myself as a cross between Mary Berry and Pierre Hermé. When…

Recipes

Aged Egg Nog

Growing up in a pseudo-Kosher, moderately Jewish household, I missed out on all the fun parts of Christmas: the gifts, the ham, the egg nog. I’d sit and spin…

Dining Out: St. Louis

Publico’s Happy Hour

“The Mini-Taco Chronicles” INT. HIGH SCHOOL CAFETERIA, ST. LOUIS, MO – 2005 A young Spencer stands in line in his school’s cafeteria, anxiously awaiting his turn to have…

Dish of the Day

Union Loafers’ Pastrami Sandwich

“I find the pastrami to the be most sensual of all the salted, cured meats.” –Seinfeld, Episode: “The Blood” I don’t want to sexualize pastrami, due in part to…

Dish of the Day

Randolfi’s White Bolognese

Months ago, I recommended that a friend have a celebratory dinner at Randolfi’s. She texted me midway through her meal, exclaiming that the white bolognese was so good, she…

Meet + Greet

A Conversation with Gerard Craft

Gerard Craft is undeniably one of the most influential chefs in the Midwest, and has been for nearly a decade. His progressive thinking and leadership has given St. Louis…