Demispheres filled with Honey Caramel, Cinnamon Honey Ganache, Salt Caramel and Winter Mint Ganache. Honey Foam, Box Turtles and Dark Chocolate Almonds with Cocoa Powder. These are only some of the sweet rewards resulting in the very worthy journey of chocolatier Rick Jordan, who set up shop in Chesterfield in July 2011.
Q: Chef John, the holiday season is one of my favorite times of year. It is sad to me that there are so many great dishes that we only serve during the holidays. What is the one dish you miss all year and look forward to when the holidays come around?
After the last of the plum pudding and eggnog have been consumed, you may resolve to start fresh with a dietary detox. But your body knows what to do and already is prepared to flush away the remnants of your holiday excess, without the need for special fasts or cleanses.
Looking back, 2014 proved to be another banner vintage for the St. Louis culinary scene, which continues to grow and expand. Here are a select few of the events that helped shaped the year that was:
As the old year comes to an end and we are on the cusps of ringing in the new, many of us may pause to reflect and perhaps consider our friends and family members. Of course, breaking bread often plays an important role at gatherings, and this year’s compilation of cookbooks offers pleasing propositions for entertaining, as well a quiet meal at home. Enjoy!
Salt + Smoke
When flavors need some extra zing, MSG can do the trick. Monosodium glutamate commonly is used to enhance the flavors of meat, poultry, soups and stews; and is a common additive in Japanese and Chinese cuisine and many processed foods. However, some people find that MSG causes a range of uncomfortable reactions.
Looking for the perfect something for all the special people in your life? From gifts for grandma to surprises for your sweetheart, we scouted out beautiful items for everyone on your list!
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?
Since stepping into the executive chef role, Melissa Lee has been slowly putting her mark on the various eateries at The Ritz-Carlton, St. Louis. The latest to benefit from her expertise is The Grill, which has transformed into a creative dining destination.
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.
It’s cold and flu season. Are you sick yet? If you’re lucky enough to have avoided sniffling, sneezing and congestion so far, local doctors have some tips to help make sure you stay healthy.
With the arrival of fall, so come all the cravings of the season: squash of all varieties—including and especially pumpkin—apples, caramel (or apples dipped in caramel), and bacon and chocolate. (OK, those last two can apply to any season.)
We're lucky here in St. Louis to have no shortage of good new restaurants. Many of these get a decent amount of press, especially when there are well-known folks involved. The Purple Martin is somewhat of an exception to this.
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.
Parents of today’s school kids may fondly remember their '80s-era lunchbox filled with bologna on white bread, cookies and chips. While that may have been the standard school lunch of a few decades ago, today’s parents are packing more nutritious lunches that contain all the important food groups needed to keep a youngster going through the day. And that’s half the battle.
Sodium (salt) is an essential nutrient that everyone needs for normal muscle and nerve function. But too much sodium can contribute to serious health problems, and modern diets that include processed foods often are sodium-heavy.
The dual culinary movements of barbecue and whiskey continue to gain traction around town. Case in point: Salt & Smoke in the Delmar Loop, which incorporates both of these tasty trends to fine effect.
With autumn comes a plethora of outdoor beauty; so, when decorating inside your home, drawing inspiration from the flora and fauna of the season is only natural. We asked the experts to share a few tips about incorporating blooms into your home.
Fall is in the air—or it is at Neiman Marcus, at least! The Saint Louis Fashion Fund was celebrated at the recent Neiman Marcus Trend Event, during which the organization's board members acted as stylists and created fall looks on mannequins on display.
With all of the great pizza places around town, it takes a lot of confidence to open up yet another one. The folks at A Pizza Story have that confidence and it's definitely warranted.
Coastal Retreat: Mercana La Maison Sea Urchin salt cellar. Available through Savvy Surrounding Style.