Pasta Making 101
With time, know-how and a few basic ingredients, you can make fresh pasta at home. We asked Stellina chef Jamey Tochtrop, who has been making pasta for 13 years, to share his recipes, techniques and tips.
St. Louis By The Slice
St. Louis has experienced a pizza renaissance in the past few years. Our town is full of pizzas and pizzerias, including a beloved style named after our fair city. We've rounded up five can't-miss pies that should top every pizza lover's list.
Jim Fiala's Italy
Tour the lush valleys and romantic cities of Italy as we follow St. Louis chef Jim Fiala and his wife, Melissa, on a delicious adventure through some of the country's illustrious wine regions. Plus, Jim Fiala recreated some of his favorite dishes from this trip so you can make them at home.
Italian Wine Regions
Discovering Italian wines is a thrilling adventure. Begin your journey by exploring the regions highlighted here, all of which are producing exciting wines that can be found on shelves throughout St. Louis.
Where We're Dining: Cleveland-Heath
Cleveland-Heath, an eponymously named newbie in Edwardsville, serves carefully crafted yet incredibly approachable dishes, from hot sauce-spiked deviled eggs to Cheddar drop biscuits with prosciutto and cherry jam.
Where We're Dining: Diablitos Cantina
Starry lanterns sway and painted devils smile as you make your way to the salsa bar at Diablitos, where two bucks buys you access to some of the freshest salsa this side of the Rio Grande.
The Dish: No. 133: Muc Chien Gion
After traveling to Vietnam a year ago, contributing photographer Gregg Goldman still craves the food. Find out where he gets his fix.
What We're Drinking: Negroni
This is a strong drink - it's all booze - that is lightly sweet and very bitter with a hint of orange from the Campari.
What We're Drinking: Chilean Carmenère
Carmenère was once a prominent blending grape in Bordeaux, but it was not replanted after two devastating 19th-century European vine scourges - largely because of its susceptibility to mold in wet conditions. It was transported to Chile in the mid-1800s and has thrived ever since in Chile…
Tech School: Indoor Cold Smoking
Cold smoking can be done outdoors and indoors, but since outdoor conditions make controlling the temperature of the smoke difficult, we're focusing on indoor methods that can be used year-round. Home Wine Kitchen's Cassy Vires walks you through the process here and delivers a tasty tender…
Easy Eats: A Mediterranean Treat
The flavor of this cake can range from mild to bold depending on the particular oil you choose, and its light and spongy nature makes it a perfect ending to a heavy Italian meal.
Shop-O-Matic: Salume Beddu
This quaint salumeria tucked into a sleepy strip mall on Hampton Avenue has become a cured-meat Mecca for chefs, foodies and simply anyone who admires artisinal cured meats since it opened in December 2009. Its mouthwatering salumi are handcrafted and aged on-site and are sold at the shop…
Meet & Greet: Rick Delashmit, General Manager, Fruit My Cube
When the 2 o'clock sugar crash hits and there's nothing but junk in the vending machines, what's a health-conscious worker to do? Email Rick Delashmit at Fruit My Cube.
Meet: Colatura
Colatura is made with the simplest of ingredients, using a time-honored, traditional method. Try it out in this Spaghetti Aglio e Olio recipe by Mark Sanfilippo of Salume Beddu.
My Stuff: Vincent P. Bommarito, Executive Chef, Tony’s St. Louis
Tony's is a St. Louis institution. When St. Louisans are asked to name our city's top Italian restaurants, the list will certainly include mention of this venerable bastion of classic Italian cooking. Having this long history makes Tony's a household name, but executive chef Vincent P. Bo…
