Is “Top Chef” at the top of your viewing list? Then you’ll want a ticket to be an audience member when Missouri cooks vie for a shot at a spot in a worldwide cooking competition—with you taste testing their dishes in different categories!
Cooking
Filled with richly flavored crimini mushrooms, spinach, and cheddar cheese, these stuffed chicken breasts are perfect on the grill. Don’t forget that pinch of nutmeg. It is the perfect touch with the savory filling.
October 30, 1877 is the Birthday of Irma Rombauer of St. Louis. Her cookbook, The Joy of Cooking, has been in print continuously since 1936.
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.
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.
This quick and easy recipe for St. Louis style toasted ravioli is perfect for your next party or potluck.
Kirkpatrick’s Pancakes Courtesy of Chad Vann, Kirkpatrick’s Café Ingredients: 1 ½ cups all-purpose flour 3 ½ teaspoons baking powder 1 teaspoons salt 2 tablespoons sugar 1 cup milk ¼ cup vanilla* 1 egg 3 tablespoons melted butter Directions: In a large bowl sift together all dry ingredients. Make a well in the center of the …
