A number of new restaurants have opened within the past few weeks within the city limits.
Perhaps the most anticipated is Brasserie by Niche, acclaimed chef Gerard Craft’s expansion into the Central West End, just off the corner of Euclid and…
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Have you ever made a cold oven pound cake? I hadn't even heard of cold oven pound cake until my friend Donna suggested I give it a try. "It's the best pound cake ever!" she exclaimed with such enthusiasm - immediately piquing my interest.St. Louis’ newest brewhouse began pouring drafts Saturday at a soft opening that attracted some in-the-know beer fans and even a few bloggers from a beer-mapping project.
“The response was great. The people who were here really know beer,” Six…
[...]Yes, if you order from Kitchen Conservatory this week, you will get your package by Christmas. Thursday, December 17 (at noon CST) is the last day for us to receive orders and still ship them out to arrive by December 24. If you order after December 17, we strongly urge [...]
Banana whipped cream is the ultimate in decadence for the banana lover. Use it to top even the most boring desserts (if you're short on time, you could even use a store-bought cake) and you'll be sure to impress. Mixing in some crunchy cacao nibs takes [...] I’ve had lots of vacation and assignment days lately, so I’ve missed blog-reporting about a fairly large group of new restaurants that have opened in the past few weeks. Today we’ll start with West County.
Balaban’s Wine Cellar and Tapas…
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The windows are papered over and covered with a homemade sign confirming the reports that Leon Bierbaum’s Chez Leon — which moved to give way to the new Brasserie by Niche on Laclede in the Central West End — will be…
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Are you a planner or are you a last-minute cook? Planners like slow-cookers because they know at breakfast what they are going to eat for tonight’s dinner. They probably also know what they are going to eat a week from tonight.
I am not a planner. At [...]
I hope everyone had a great Thanksgiving! We spent it in New York. I didn't bake at all during the trip (hence the lack of posts). However, my mom made a cake out of my vanilla cupcake recipe. She used pumpkin yogurt instead of sour' [...] 
The “closed for remodeling” sign placed inside of Crepes in the City soon after it suddenly shut down wasn’t just a placeholder — work has been going on for at least a couple weeks now, with the interior undergoing a…
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“Why would you use such a baby flame when I have a plumber’s torch in the garage?”
“Because I don’t want to crack the antique crystal bowl with the blowtorch!”
Leave the plumbing tools in the bathroom and put a culinary torch in your favorite cook’s stocking. It’s easy to [...]
From market to table…
I bought this squash at one of the farmers markets here in St. Louis. The farmer said it’s great for a soup, but I had other plans for this beauty! The squash tasted like a cross between butternut squash [...]
The turkey has landed! This 22-pound bird roasted for 3 hours (first hour at 400 degrees, then the next 2 hours at 325 degrees) to an internal temperature in the breast meat of 155 degrees.
In answer to the yearly questions: No, I don’t brine (brining is only [...]
“Mom, can we have butternut squash ravioli for Thanksgiving?”
After participating in a pasta-making tutorial, a ten-year-old boy did just ask that question. And why not eat ravioli for Thanksgiving; it is so delicious! This ravioli recipe has two of the essential Thanksgiving ingredients: squash and sage. Making pasta created [...]
Kirsten writes, “Just wanted you to know that I’m in preparation of the perfect pie crust. This morning, I pulled out a bowl, pastry cutter, measuring devices, gravy separator, spatula, and ingredients. With the voice of a great mentor chanting in my mind (”cold dough, hot oven!”), [...]
Literally translated as mallow pudding, this [malva pudding] is a well-loved traditional South-African pudding. It is seriously sweet and seriously rich but oh-so-mouth-meltingly-delicious. I think every South-African has fond memories of malva pudding, either lovingly made by their ouma (grandmother), or on the poedingtafel (pudding table) [...] You can follow the progress toward the opening of Six Row Brewing Co. at Forest Park and Spring in Midtown on its Twitter feed by owner and brewmaster Evan Hiatt, who went to SEMO and interned at Les Bourgeois and River Ridge…
[...]Our favorite holiday is a week away, so celebrate the season at these upcoming events at Kitchen Conservatory:
Join us for the Champagne Stroll on Sunday, November 22 from 12 to 5 pm. Stroll the shops, including Kitchen Conservatory, on Clayton Road between Hanley and Brentwood, while enjoying our homemade appetizers and champagne [...]
At big family meals, we always have carrots, because they look colorful and everybody likes carrots, and (most importantly for the cook) they can be made days ahead of time and easily reheated. Nobody ever says, “let’s have carrots tonight!” but if you serve carrots, be sure to peel and cut twice [...]
Add another microbrewery to the local landscape: The Brewery at Cedar Creek in New Haven, Mo. Cedar Creek is a conference center run by the Vatterott family of Vatterott College fame. The family confirmed that, in addition to serving as an…
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Remember my honey baked ham cupcakes? This week on Paula Deen, you'll find my recipe for the Thanksgiving version. It's a cranberry cupcake with maple frosting baked in turkey! The flavors that work so well during the main course will also impress (or shock)' [...]
“A Passion for Cooking“ features the recipes from over a hundred different chefs who have cooked at Kitchen Conservatory. One of our favorite recipes from that cookbook – which several staff members make every Thanksgiving — is a pudding from chef Jim Voss of Duff’s (who also chefed for The Grateful Dead). [...]
Sandy writes, “What’s your favorite non-dairy stuffing? I can’t mix meat and dairy.”
Fair enough; tis the season for chestnuts! Fresh chestnuts can be hard to find, but frozen or canned whole, peeled chestnuts are readily available at specialty grocery stores.
Chestnut Dressing
1 loaf of bread, preferably French baguette, cubed 1/2 cup duck fat 4 cups [...]To stuff or not to stuff? I am firmly on the stuffer side of the debate. When the dressing is inside of the bird, it is basted with flavorful meat juices. The extra dressing baked on the side is never as tasty. The key to a good dressing is lots of [...]
 This is a great bread to bring to a Thanksgiving feast to share w/ your friends. It’s quickly becoming my favorite bread recipe!
Ingredients:
1 cup wheat flour
2 1/2 – 3 cups bread flour
1/2 cup bulgar
1/2 cup toasted rolled oats
1/4 cup olive [...]
Thanksgiving cupcakes can feature little turkeys or Thanksgiving cupcakes can feature pilgrims. But, what I like my Thanksgiving cupcakes to feature is TASTE! These sweet potato casserole cupcakes will be the star of any Thanksgiving meal. If you are a doubter, come back tomorrow [...] 
I've made brown sugar frosting (penuche) many times, but have never devoted a whole post to it. Brown sugar frosting is one of my most favorite frostings. If you use light brown sugar, as shown above, the brown sugar frosting tastes like a thicker version of' [...] 
A Slow Taste of Tuscany
St. Louis, MO / November 10, 2009 / www.slowfoodstl.org/sfstl_tuscan_dinner.pdf – Wednesday, November 18, 2009, join Slow Food St. Louis and Welcome Books as they team up with [...]
Our favorite holiday, Thanksgiving, which is all about eating delicious food, is coming up. Besides ordering your turkey, you can also make ahead the cranberry relish. Here is a favorite recipe.
We still have a few openings in our upcoming Thanksgiving cooking classes.
To find all of our favorite tools for [...]
Crumb topping makes everything better. Crumb topping is the star of apple crumb pie and coffee cake. Crumb topping also makes many, many muffin recipes shine. But, you rarely find crumb topping on cupcakes. Perhaps this is because using a crumb topping leaves an uneven surface, [...] 
Roosters are sometimes identified as “useless roosters.” They consume, but they do not produce and multiple roosters in a coop can create an unsettled environment (see the picture of the rooster chasing the hen!). When we buy chickens, hens cost $5, but the roosters are free. (If you [...]
At least they appear to be independents. Taj Palace is in an outbuilding in the Target parking lot in a space that housed a broasted chicken place for what seemed like about six weeks and a noodle place before it.…
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