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In the spirit of the season, Piccione Pastry is giving back: the late-night Italian bakery in the Delmar Loop is continuing its Pastries With a Purpose program to benefit six more local charities this December.
The diversity found in St. Louis neighborhoods brings a variety of holiday traditions to the table. Here, area families share recipes, music and festivities that have been preserved through the generations.
The holidays came early this year when readers submitted their homemade sweets for LN’s Holiday Dessert Recipe Contest. Four Seasons pastry chef Mary Boehne, LN Cooks’ chef John Johnson and Spicy Bits writer Matt Sorrell helped judge the tight, but oh-so-delicious race, and Ladue Florist decked the festive holiday table.
There's nothing we like better than visiting an old favorite and finding a couple of new gems on the menu. That's the delightful situation we found ourselves in recently when we dropped in on Cardwell's at the Plaza.
Maureen Riffle and her chocolate mousse
In the midst of all the shopping and the planning, it’s easy to forget that the holidays are really all about making time to be with family and friends. We asked local experts for tips to make this year’s seasonal gathering the most memorable one yet.
The love for donuts in the Lou continues unabated. The latest purveyor of these sweet treats to make the scene is the Vincent Van Doughnut food truck, which hit the streets this month. The mobile bake shop will be selling a variety of classic favorites, as well as custom creations out of Clyde, a vintage 1960 Ford Grumman Olson step van. Find out where the truck will be next via Twitter @vinvandoughnut.
This just in…USA Today has declared the Four Seasons St. Louis as one of the top hotel breakfasts in America. In its latest Daily Meal ranking, the newspaper lists the Four Seasons’ Cielo restaurant at No. 6, citing its Belgian waffle with cappuccino mascarpone cream and pralines and the crème brûlée French toast with blueberry compote, as well as the egg-white frittata and the chocolate bomboloni (Italian filled donut). Congratulations to hotel general manager Alper Oztok and his team!
Nothing completes a decadent dining experience like the perfect pairing of fine wine and five-star fare. Indulge in these recommendations from some of the city’s top wine connoisseurs.
Thanksgiving is coming, and that means tons of great food, lots of family love and more. Many of our pet health concerns around Thanksgiving have to do with all those scrumptious table goodies getting into the mouths of our non-discriminating pet gourmets.
St. Louis' latest BBQ joint, Adam's Smokehouse, has opened its doors at 2819 Watson Road in Clifton Heights. The new eatery is a collaboration between FRANK VINCIGUERRA and MIKE IRELAND, who both worked for several years at Pappy's Smokehouse before venturing out on their own. In fact, the restaurant takes its name from ADAM GAFFNEY, a fellow Pappy's employee who passed away last year.
It was a bit like coming home again to find a beloved wisteria in full bloom and a soft, favorite bathrobe waiting in the closet—this return to Palm Beach after an almost 20-year absence. Best of all, the 16-mile barrier island was pretty much as we remembered it: newly minted, pristine and still boasting its extraordinary beauty and small-town character.
Q: Chef, I love breakfast! I’m wondering if you have a great pancake recipe that I could use for a family event coming up. I really want to wow them and show them something special.
Located on the Washington University campus, Ibby's is a far cry from the stereotypical campus cafeteria; it is a restaurant that could easily be serving up its fare in any area of the city where fine cuisine is appreciated.
Calling all bon vivants! If you appreciate a good glass of wine perfectly paired with fine food, experience it as it should be at Passport to Dry Creek Valley in California’s Sonoma County. In 2014, the annual weekend event will take place in late April throughout Sonoma’s revered Dry Creek Valley wine region, about an hour’s drive north of San Francisco. The region is home to more than 9,000 acres of vineyards, including some of the gnarliest clusters of old-vine zinfandel in the world.
Celebrate the harvest season with a cornucopia of warm metals and colorful gemstones.
Salty. Crispy. Smoked. Sweet. Do you know where this is going? If you thought bacon, then you would be correct. And that’s what it’s all about at Naked Bacon, a local company that recently has been re-thought of by founder/CEO John Kreilich. “I started the business three years ago as Kreilich Farm, but we rebranded in June in time to launch at Zoofari (at the Saint Louis Zoo),” Kreilich notes. “The recipes that we use go back to my great-grandfather August, who in 1861 lived on a large amount of land in Ste. Genevieve, Mo., and would smoke all their own meats.”
The great villains of the obesity epidemic in America are sugar and starch. Or are they? Area experts say it may not be fair to characterize sugar and simple carbohydrates as the cause of our society’s weight woes.
From the team behind the uber-successful Pi Pizzeria chain comes Gringo, entering the increasingly crowded arena of Mexican eateries in St. Louis with what it describes as "modern Mexican food with a twist."