Q: Chef, I heard you were in Louisiana recently to open restaurants for a new casino. Did you find any interesting recipes while there that would be good for the chilly months coming up?

Who doesn’t love ice cream? With all of the flavors and textures available, there’s a variety of this frozen dairy goodness to please every palate. Here are some decadent delights available around town that make fine use of ice cream.

There’s nothing like a good old-fashioned pub, a neighborhood watering hole with a big beer list and a menu full of stick-to-your ribs favorites. Three Kings Public House definitely has all this going for it and more.

If you decide to throw an impromptu dinner party—or you need a last-minute hostess gift—could your wine cellar come to the rescue? We asked these local wine experts for recommendations of bottles (and varietals) to keep in stock for such an occasion.

Avocados always have been associated with good health. A doctor once told me that if I ate half the avocado and used the other half as a facial, I would improve my skin both from the outside, as well as the inside.

With temperatures soaring to all-time highs this summer, keeping cool is imperative, and nothing helps keep the heat at bay like a glass of fine Missouri wine.

Q: My family loves fresh pasta and we go to The Hill every Saturday night to satisfy our craving. I hear that fresh pasta is easy to make at home. Do you have a beginner’s recipe that I can try?

Racy, tart and citrusy, sauvignon blanc is the wine most people think of when they think of New Zealand. But there is a lot more to wine in this Kiwi nation.

Mediterranean breezes, California sunshine— what’s not to like for a vinifera grape growing in one of these spectacular regions? But what about Missouri and its humidity, fluctuating winter temperatures, hot summers, late frosts and hail?

Q: Chef, My husband likes New York strip and my brother is a rib eye fan. Can you give some insight on what the best steaks to grill are?