What’s Cooking?
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A New Twist on Affogato
We now return to our more-or-less-regular programming here on St. Louis Eats. Between traveling quite a lot in late autumn and a burst of theater, there hasn't been much food around this part of the web. So things will be settling down – I hope. This little item is a rarity: A recipe I haven't
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Mango Cheesecake
For someome who isn't a cheesecake addict, I feel like I've made a lot of them over the years. They've always been contributions to parties, and they work really well for that, easily transportable and well-received. This particular version I did with a friend in mind who is unable to eat sugar. Mango popped into
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Chocolate Chocolate Chip Cookies
Picky about chocolate chip cookies? I can sympathize. I pretty much avoid the commerical ones, feeling that they shouldn't be that crisp. I never got in the habit of making them at home, having kids who grooved on peanut butter cookies instead, and I was happy with that. And I went through a two-year period
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Louisa’s Cake
Not every dessert need to be elaborate. I grew up in a world where my mother, of the Rosie-the-Riveter generation, and her friends, all teachers, valued things like a one-bowl cake and the much-vaunted wacky cake. Pies and layer cakes were for special occasions or left to grandmothers who didn't work five days a week.
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On Mince Pies (Keep Reading!)
Last year at St. Louis Magazine, one of my colleagues a piece on Christmas food, with his thumbs up/down on several things. I took deep exception to his dislike of mince pie, and parried back with a discussion of my own. During that Christmastime, I was on the road for family functions in all directions. This year, I'm
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Pickled Shrimp
The party season is upon us again, and I've found a fine shrimp recipe for an appetizer buffet or even a first course. Pickled shrimp is a old Southern thing – if you find the word "pickled" a little too much, feel free to call them marinated, because that's what you'll be doing during their
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Another Potato Salad
It’s not too late. You can still do a very good potato salad for Labor Day. The original potato salad I started out with (having grown up in a potato-salad-free home, I was left to my own devices) was a three-day affair, or at the least two, cooking the potatoes, seasoning them while still warm
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An Italian Chicken Salad
This is a very different sort of chicken salad. No dried cranberries, no curry powder, no slices of celery. I found it in some food magazine years and years ago, and they traced its ancestry to Harry's Bar in Venice, where it was used in little sandwiches, the Venetian tramezzini, crustless triangles with the filling
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Bacon-Tomato Dip
Yes, another dip recipe. This is remarkably good as-is, but lends itself to changing around. Bacon and tomatoes, just like the sandwich. but there’s no reason why one couldn’t use Ro-Tel for a little heat, sub Miracle Whip for the mayo, use Greek olives instead of the bacon, add onion or chives – you get
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Feta Dip
"Just bring something." That's the refrain many of us hear. Whether it's a meeting, a social gathering or goodness knows what, eventually our fall-back recipe, whether it's devilled eggs or Julia's mushrooms alla Grecque, doesn't wow 'em any more. Or, just as likely, it doesn't wow you any more. There's only so many times you