I swam in turquoise and azure waters and sat on white sand. The sun felt like it was right on top of us, like I could touch it if I wanted to, but it wasn’t unpleasant. How could it be? It also became obvious that there is no better drink than a cold Sands lager in the shade of a beachside hut—well, maybe save a simple rum cocktail.
To me, it always felt like the drink James Bond should have ordered. It's an elegant, yet relatively simple, cocktail that perfectly balances sweet, sour and flour notes. Beyond that, It's visually compelling, distinguished by its striking violet color.
This recipe is genuinely difficult to mess up. So, not only do you get a simple, hearty meal, you also get to feel fancy and sophisticated for making risotto. The other good thing about this recipe is it’s adaptable.
This recipe is perfect for a quick weeknight meal or weekend gathering with friends. Try pairing it with a Valpolicella Ripasso from Italy or a Beaujolais from France. The sweetness will counter some of the heat and will create balance between the pasta and wine.
I'm in the position to decide what I ultimately want to do with Arcade Kitchen. The answer I keep coming back to is supporting the amazing and creative local food scene in St. Louis. I mean, right now, my readership couldn't field a pickup basketball game, but still.
I go through periods where I feel a distinct lack of inspiration. Now, you can Google thousands upon thousands of recipes in an instant. It's a gift, but it can also be a curse. Recipes, especially those from quality sources like Bon Appetit, offer safety. If you just follow the directions, you get your Spaghetti all'Amatriciana.
I can’t speak German very well, and I can’t tell you exactly what village my ancestors came from. I’m not particularly fond of David Hasselhoff (I had to!). What I can do is enjoy an authentically brewed Bavarian beer.
I moved out and was truly on my own for the first time. It quickly became obvious that a diet of Chunky Soup, frozen pizzas and scrambled eggs would not be tenable. No offense to my friends who are currently living that lifestyle. That’s when I really started cooking. I started experimenting with simple things like roasted chicken and braised pork roast.
There are sounds I’ve come to recognize, connect with and love in the kitchen. They instantly bring me a sense of home. They’re simple signals that put me at ease. They bring a certain rhythm and character to a home. But they also foreshadow what’s to be: a unique human institution that symbolizes charity and love.
It should go without saying, but I will anyway... This food is every bit as nuanced and complex when it comes to flavor and composition as any white-table-clothed European fine-dining establishment. That you can enjoy it in a paper basket on the side of the road or on a stool next to a cloudy bottle of fish sauce is only a plus in my book.
Each burger is great in its own way, but they’re all united at a base level by the deep, satisfying flavor that comes from dedication to quality ingredients and perfectly executed griddling. Once you have a burger at Mac’s, you start to wonder what the hell you’ve been eating your whole life.
All things considered, St. Louis is a pretty good place to land if you're jonesing for smoked meats. Places like Pappy's, Bogart's and Sugarfire routinely gain national attention for their barbecue. But there's a new BBQ joint steadily earning acclaim, Big Baby Q and Smokehouse.
Chef-owner Mike Randolph’s Italian venture occupies the Good Pie’s former space on the Loop. Much like his other restaurant Público, Randolfi’s aims to take familiar dishes and elements and tweak them. It also aspires to have the same welcoming atmosphere and warmth, splitting the difference between casual and fine dining. In Randolph’s restaurants you are a friend—not just a customer.
They’re better than your average quick-service sandwich because Loafers cares about the bread. It’s the foundation of a good sandwich, but most places can’t be bothered…cough, Subway, cough. In fact, most Americans have forgotten what bread is supposed to taste like. We’ve come to accept sugar loaded white bread with the consistency of an old sweatshirt as the norm. It doesn’t have to be like this!
Aniar is owned and operated by JP McMahon and Drigín Gaffey and focuses specifically on what western Ireland’s land and sea have to offer. McMahon and Gaffey strive to serve food with a sense of terroir, which is something typically reserved for wine. However, food can also be emblematic of a region based on its environmental factors. Aniar’s cuisine is a shining example of that notion.
Mike Randolph's newest venture delivers simple yet updated Latin fare.