Missouri Food and Drinks

TGIF! How about this easy-to-assemble raspberry chocolate sorbet with vanilla cookie and pistachio mousse for dessert? Put it in a martini glass for an elegant element that says “let’s celebrate the weekend.”

Pumpkin soup is a staple for many different cultures and is served with a variety of other ingredients. But pumpkin is the star. Try this pumpkin basil bisque.

Our food columnist, a certified executive chef, is a transplant from the mid-Atlantic coast, and he says this suburban seafood restaurant is one of the best in the state, and he shares what he ordered.

Pumpkin Cider Bread is a yummy fall treat. You can use prepared pumpkin, or cook one of your leftover pumpkins after Halloween. It also makes a tasty gift for the holidays.

You don’t have to travel all the way down the river to New Orleans to get a taste of luscious Louisiana cuisine in Missouri. Bonus: It’s in a renovated historic hotel.

This popular barbecue joint in Sedalia, operated by four generations of a family, has great side dishes too. Try this recipe with green tomatoes that don’t ripen before frost or find them at a farmers market.

Pumpkin soup is a staple for many different cultures and is served with a variety of other ingredients. But pumpkin is the star. Try this pumpkin basil bisque.

Here are some fall produce recipes from our August/September 1999 issue, just the third issue produced by the current publishers. The recipes are from Karen Mitcham–Stoeckley, who studied the culinary arts in Italy, France, Japan, and America. Karen had a food column for many years in Missouri Life.

Red snapper is one of my favorite fishes with its mild flavor and meaty yet flaky texture, and it’s not a fish that I would expect to find in the heart of beef country in Sedalia. But here it was at No. 5 Bistro.