More than 15 years ago, while serving in the Air Force, Chris Burnette decided he needed a hobby. Would fishing, woodworking or learning how to play the guitar work? Not for Burnette. “I was curious about how to make moonshine,” he remembers with a laugh. “So I called my grandma."
Hot chocolate used to mean a package of brown powder with water—it’s time to graduate to a more sophisticated recipe. Local restaurateurs share their secrets to making rich, delicious hot chocolate, available in both kid- and adult-friendly form.
Q: Chef, I saw your wonderful gingerbread house at River City, and enjoyed breakfast with my family a few days ago. Would you share the recipe for the gingerbread cookie stars you served? I would like to make some for Christmas this year.
Story: The heart is a lonely hunter, said novelist Carson McCullers. So it is with Nance, a 30s-something divorcee who juggles her responsibilities as a social worker with the trials and tribulations of raising a teenage daughter. Through a dating service she comes in contact with Tom, a divorced salesman who cautiously picks an art museum for their first meeting.
Local author and former Famous-Barr employee Edna Campos Gravenhorst recently released Famous-Barr: St. Louis Shopping at Its Finest, a book that covers the ins and outs—and impact—of the store, whose history spanned almost an entire century.
The Fountain on Locust's Magnum Opus Hot Chocolate
Traditions must start somewhere; and this holiday season, Butler’s Pantry says it’s time to create a few new ones. Jeanne Whitworth and Bridget Pelster, both VPs of sales and catering with Butler’s Pantry, share fresh, fun and festive ideas that are sure to set your party apart from the rest.
With its wood floor, deli case, sandwich counter and plentiful selection of candies, Hanneke's Westwood Market and Catering was established in 1914. According to Glendale Historical Society, it is the oldest business in Glendale.
The pilgrims who celebrated the first Thanksgiving in 1621 wouldn't recognize the slew of sugar- and fat-laden dishes that appear at most of today’s feasts. Historians at Plimoth Plantation, a living history museum in Plymouth, Massachusetts, suggest the first Thanksgiving featured wild fowl and venison; corn, probably cooked into a porridge or mash; possibly a stuffing heavy on forest nuts and berries; stewed squash; and root vegetables. There was no butter and white flour for pie crust, no marshmallows to top sweet potatoes, not even a gigantic factory-farmed turkey. (Think duck, goose and pigeon instead, without gravy.)
Q: Chef, I love scallops. I always order them when I'm out at restaurants. I'd like to prepare them at home. Do you have a recipe that I can try?
The Chase Park Plaza Hotel has brought DAVID LAUFER onboard as the new executive pastry chef for EAU Bistro, Café EAU and Chaser’s Lounge. Laufer, of Red Bud, Illinois, trained at the Culinary Institute of America. We're told he specializes in unique sculptures utilizing sugar and chocolate as his artistic medium.
Did you know that diet and exercise contribute to a healthy cardiovascular system? Of course, you did! We’ve been told over and over again that these lifestyle lynchpins are critical to heart health. But do you understand why?
No matter how full the belly, how cleared the plates, or how long that belt has been unbuckled, one thing is true: there always is room for pumpkin pie. Some like it homemade; some like it store-bought. Some like it spicy; others, sweet. Almost everyone likes it topped with a small mountain of whipped cream. Whatever your pleasure, LN has you covered: Here, local chefs and readers share their spin on the classic dessert, meaning this year, there might just be room for two slices.
Anne Allred and Drew Lammert added hints of Southern charm to their nuptials for an affair that was fun and care-free, much like the two of them.
Lindsey Farr and Randy Abbott mixed classic traditions with modern details to celebrate their love and marriage.
Merilee Kern knows about fitness. A former female body-building champion, Kern was an active child. Now that she’s a mother herself, she wants to ensure that her children and their peers benefit from physical fitness and healthy food choices.
Iconic St. Louis has released its first-ever St. Louis Skyline die-cut card. The card was created and designed by Mary Strauss and illustrated by Chris Kilcullen; proceeds benefit Landmarks Association of St. Louis.
With just a single table on the sidewalk outside and subtle signage, it'd be easy to miss Gerard's, and you really don't want to do that because there's much goodness to be had inside the innocuous facade.
Points of Light, the country’s largest volunteer management and civic organization, recently awarded St. Louis Health Equipment Lending Program (St. Louis HELP) with the Point of Light Award. St. Louis HELP loans home medical equipment to those in need at no cost. Last year, the organization loaned more than 4,000 medical items.
Bravo to longtime master of the arts and the dean of Webster University's Leigh Gerdine College of Fine Arts, Peter Sargent, the recipient of this year's Lifetime Achievement Awards from the Webster Groves Arts Commission.
A couple months ago, my editor approached me about one of those new painting-while-drinking-wine classes that have recently dominated everyone’s social media newsfeeds. My mission was to visit the new Pinot’s Palette in Webster Groves. The thought of doing something artistic while drinking wine, and then writing about it sounded like something just this side of nirvana, so, of course, I signed on.
Looking for a stellar weeknight meal without the hassle of cooking? At Katie’s Pizza and Pasta in Rock Hill, you can get that—while helping out the community at the same time—on the fourth Tuesday of every month during the restaurant’s Give Back Tuesdays.
As the St. Louis food scene continues to flourish, home chefs are able to choose from more and more locally made products to enjoy with their families. But what to make? Keep reading for ideas from four area foodies on how to use their goods in your own kitchen.
What reminds you of home? To the many St. Louisans transplanted across the country and around the world, one top yearning I hear about the most is for the food. Whether it be St. Louis-style pizza, toasted ravioli, gooey butter cake or Ted Drewes, there is nothing that relives the memory of home like its signature fare. Fortunately for us here, the taste of home is just a farmers market or grocery store away.
My mom is an amazing cook—so much so that I never really learned how to do it myself. Sure, she had me help prep ingredients, stir this or mix that, but I left the heavy lifting to her—dinners just turned out better that way. Now that I’m a ‘grown-up,’ I have begun dipping my toes into cooking, to mixed results (and, if I’m being honest, several burned, bland or otherwise inedible meals). So when the opportunity arose to take a cooking class at Schnucks, I jumped at it faster than I can reach for a takeout menu.