Acquisitions
-
Hot Stuff: Salume Beddu
We got hold of some great – to mix languages – charcuterie from Salume Beddu. Fabulous on its own, but equally fabulous as an ingredient, we think, and you can read more of our discussion here.
-
One Big Table
If you're looking for a swell present for a fellow food lover, a new book by Molly O'Neill gives a comprehensive look, complete with recipes, at American cooking and eating. It's called One Big Table, and I talked about it here on Relish, the St. Louis Magazine's food blog. -Ann
-
Splendid Ice Cream
Salty caramel ice cream? We're talking about it here for St. Louis Magazine.
-
Caroline’s Cakes
With the approaching Super Bowl, we're about to wrap up the winter eating season. This last day-long orgy of eating is by far the most casual of the season, Thanksgiving and Christmas generally involve sit-down dinners; New Year's Eve, if it's not a dinner, usually is a time for lighter food that goes well with
-
Mushroom Ravioli
We’ve found something delicious in a freezer case. At Viviano’s on The Hill, on impulse we picked up a bag of mushroom ravioli, mushroom and mozzarella, to be precise. John Viviano eyed the bag. "Those are good," he promised. "A cream sauce and a little truffle oil, and…." At home, we had no cream and
-
Sugaree Baking Company
Pie Day is coming! Fridays and Saturdays from 11 a.m. until 6 p.m. (or, we suspect, until the pies are gone), Sugaree Baking Company in Dogtown sells pie. And if you’re thinking, "Gosh, I can’t eat a whole pie," don’t let that stop you. There are two sizes, 6" and 10", the smaller one perfect
-
Kitchenware
Cost Plus World Market and I go way back to my first trip to San Francisco, when it was a higgledy-piggledy warren of assorted interesting, inexpensive stuff. At that point, it was like an immense version of Pier One. Nowadays Pier One has decided to compete with Pottery Barn, another store that began at what
-
Book: “Eating St. Louis”
Fair warning: Page 16 of Patricia Corrigan’s new book, "Eating St. Louis," is blue with white type, and the entire page is devoted to a sketch of us, complete with picture. That prominence, while appreciated, makes it impossible for us to create a real review of her delightful offering, subtitled "The Gateway City's Unique Food
-
Pork Belly and Shanks
One of the pleasures of restaurant food is trying things that aren’t available at the supermarket. But sometimes what you try is so tasty that the cooking itch sets in. Or there’s a recipe in a newspaper or magazine that sounds sooooo good but involves an ingredient you know you’ve never seen in the stores
-
A Baker’s (or Eaters’) Ten Holiday Gifts
An informal group of St. Louis food bloggers has decided to offer suggestions for holiday gifts for folks who like to eat, cook and/or drink. Never hesitant with opinions, we were glad to participate. So for folks on your list, near and far, here are some ideas. We never visit Hermann, MO, without a cooler