33 recipes from the top 100 restaurants in St. Louis (2024)

Yield: 6 to 8 servings

For the apple chutney

1 pound Granny Smith apples, peeled, cored and diced

1 medium onion, diced

1 clove garlic, thinly sliced

1 cinnamon stick

1 tablespoon minced ginger

1 cup cider vinegar

1 cup Vignoles or Traminette

1 cup water

1½ cups vanilla sugar

1 teaspoon red pepper flakes

½ pound golden raisins

Kosher salt

Freshly ground black pepper

Minced pickled jalapeños to taste

For the scallops:

3 tablespoons canola oil

16 10/20 count Viking Village or Georges Bank sea scallops

1 tablespoon unsalted butter, melted

Kosher salt

Freshly ground black pepper

1. To make the chutney, place apples, onion, garlic, cinnamon, ginger, wine, water, sugar, red pepper and raisins in a 2-quart saucepan and bring to a boil. Reduce to a simmer and cook 1 to 1½ hours, until candied. Allow to cool. Season to taste with salt, pepper and minced pickled jalapeños.

2. To make the scallops, bring canola oil to smoke point in a nonstick sauté pan. Brown scallops on each side, about 2 minutes a side. Place scallops on a tray and finish with butter, salt and pepper, then top with apple chutney.

Note: To make vanilla sugar, use 1 vanilla bean for every 2 cups sugar. Cut a slit down one side of the vanilla bean and, using the back of the knife, scrape the inside of the bean. Place the split and scraped vanilla bean, its scrapings and the sugar in a tightly sealed jar. For best flavor, wait at least 2 weeks for flavor to develop.

Pair with: Augusta Seyval Blanc 2011, Augusta, Mo., Gold Medal, 2012 Riverside International Wine Competition

Per serving: 360 calories; 7g fat; 1.5g saturated fat; 10mg cholesterol; 5g protein; 71g carbohydrate; 62g sugar; 2g fiber; 135mg sodium; 30mg calcium.

Recipe from chef Lou Rook III, Annie Gunn’s

Yield: 6 servings

1 gallon corn oil, for deep frying

1 ½ pounds fresh Brussels sprouts

½ pound uncured pork belly

1 ½ teaspoons kosher salt

½ teaspoon ground black pepper

2 tablespoons unsalted butter

Notes: If using a deep fryer, follow the manufacturer’s recommendations for amount of oil. If using a smaller deep fryer, cook this recipe in two or three batches.

• If frying in a large pot on the stove, use a special candy/deep fry thermometer. Lower ingredients into pot in a long-handled fry basket that fits the pot or with a long-handled mesh skimmer or slotted spoon.

• Never leave either a deep fryer or a pot of hot oil on the stove unattended. Do not allow hot oil to come in contact with direct flame. Keep a fire extinguisher handy and never try to put out a grease fire with water. It vaporizes instantly into super-heated steam.

1. Begin heating oil in a deep fryer or in an 8- to 10-quart pot. The oil will heat to 275 degrees for cooking.

2. While the oil is coming up to temperature, rinse and dry Brussels sprouts. Trim the stem end. Slice sprouts in half lengthwise. Set aside.

3. Dice the pork belly into ½-inch pieces.

4. When the oil comes to temperature of 275 degrees, gently place the pork belly into the oil and fry until golden brown on all sides. Remove pieces to drain on paper towels and set aside.

5. If necessary, bring the oil temperature back to 275 degrees. Gently lower the cut Brussels sprouts into the oil. Take care as the sprouts may splatter for the first few seconds.

6. Fry until the outer leaves start to crisp and brown slightly and the center becomes tender.

7. Remove sprouts from oil and drain on paper towels.

8. In a large mixing bowl, combine the sprouts and pork belly pieces. Add salt, pepper and butter and toss to mix and serve.

Per serving: 376 calories; 36g fat; 11g saturated fat; 37mg cholesterol; 7g protein; 9g carbohydrate; 2g sugar; 4g fiber; 518mg sodium; 47mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

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Yield: 8 servings

For the soup

2 small Spookie pumpkins (see note)

Olive oil

Salt and pepper, to taste

4 sprigs fresh thyme

1 cup diced yellow onion

½ cup diced leek

¼ cup diced celery

1 clove minced garlic

1 bouquet garni (fresh thyme, fresh or dried bayleaf and a peppercorn secured in cheesecloth)

¼ cup white wine

4 cups water

1 cup heavy cream

Brown sugar to taste

For pumpkin seed granola

5 tablespoons honey, warmed

4 tablespoons brown sugar

4 tablespoons butter, melted

2 cups old-fashioned rolled oats

2 cups raw pumpkin seeds

For salted grapes

12 red grapes

Salt

Per serving, for garnish

1 tablespoon salted grapes

2 tablespoons pumpkin seed granola

1 teaspoon pumpkin seed oil

Notes: Heirloom Spookie pumpkins have a sweet, deep-colored, fine-textured flesh and are especially revered for pie. Substitute two small sugar pumpkins (about 4-½ pounds combined) to yield more roasted pumpkin than you’ll need for soup, a good excuse to make pie. To soften the pumpkins a bit before cutting in half, microwave for 1 to 2 minutes.

• Brasserie’s Pumpkin Seed Granola is an unusually addictive concoction. As written, the granola recipe makes 5 cups, about 4 cups more than called for to garnish the soup. To forgo granola leftovers, divide the recipe by 4.

1. A day before serving, heat oven to 350 degrees. Cut pumpkins in half, scoop out and discard the seeds. Drizzle cut sides with olive oil, salt and pepper, arrange cut-side up on a baking sheet, place a thyme sprig atop each half. Roast until tender, about 1 hour. When cool enough to handle, discard thyme and scoop out flesh. Measure 4 cups roasted flesh for the soup, use remainder for another purpose.

2. Meanwhile, add a film of olive oil to a large, heavy pot and heat until shimmery. Stir in onion, leek, celery and garlic; sprinkle with a little salt and cook until translucent. Add wine to deglaze the pot (it should hiss), let cook for a minute or 2 to cook off most of the alcohol.

3. Stir in roasted pumpkin, water, bouquet garni and a little salt, then bring to a boil. Reduce heat to maintain a simmer and let cook until pumpkin is tender, about 20 to 25 minutes. Stir in heavy cream and return almost to a boil. Taste, then add brown sugar and salt to taste.

4. Let soup cool. Remove bouquet garni. Puree soup in a high-powered blender, then for extra smoothness, press it through a fine-meshed strainer.

5. Cover and refrigerate 24 hours for flavors to meld.

6. Make granola. Heat oven to 350 degrees. Line a baking sheet with parchment. In a large bowl, combine honey, brown sugar and butter. Stir in oats and pumpkin seeds, really turning to coat every surface. Spread mixture evenly across baking sheet and bake until golden, about 15 to 20 minutes, turning halfway through. Let mixture cool without breaking apart. Transfer to a tightly covered container.

7. Make salted grapes. About an hour before serving soup, cut grapes lengthwise into thin slices and toss with a little salt.

8. To serve, heat soup almost to a boil, taste and adjust seasoning. To serve Brasserie-style, pour hot soup into white French crocks. Arrange salted grapes in a line across the center, top with pumpkin seed granola and drizzle with pumpkin seed oil.

Per serving: 313 calories; 17g fat; 9g saturated fat; 37mg cholesterol; 7g protein; 36g carbohydrate; 7g sugar; 1g fiber; 599mg sodium; 40mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 1 generous appetizer serving

For peppadew aioli

5 ounces peppadew peppers

1 teaspoon roasted garlic

4 teaspoons water

½ teaspoon white vinegar

2/3 cup homemade mayonnaise (see notes)

For the par-roasted cauliflower

1 head cauliflower, core removed

Olive oil

Kosher salt to taste

Generous pepper

Appetizer, per serving

2 tablespoons 90:10 olive:canola oil

2 cups par-roasted cauliflower

2 tablespoons garlic butter (see notes)

1 tablespoon Grana Padano (see notes)

1 tablespoon toasted cashews

2 ½ tablespoons jalapeño salsa (see notes)

2 tablespoons peppadew aioli

Fresh cilantro, for garnish

Notes: Peppadew is the trademarked name of a sweet piquante pepper from South Africa. Look for the bright-red peppers in upscale groceries, either in jars and at the salad bar.

• Not into homemade mayonnaise? Byrd & Barrel recommends Duke’s mayonnaise.

• For garlic butter, Byrd & Barrel blends softened butter with a little olive oil, minced garlic and salt.

• Grana Padano is a hard slow-ripened Italian cheese. Byrd & Barrel calls it a “step up” from Parmigiano Reggiano.

• Byrd & Barrel makes giant batches of salsa by fermenting jalapeños for two months before processing. It’s available for sale by the pint for $20.

1. Make peppadew aioli. If needed, drain peppadews. Puree peppadews, vinegar, water and garlic, leaving some chunk and texture. Fold into mayonnaise, then cover and refrigerate. Makes about 1 cup.

2. Par-roast cauliflower. Heat oven to 400 degrees. Cut core and large stems from cauliflower, use for another purpose. Cut into small florets and toss with oil, salt and pepper. Arrange florets on a baking sheet lined with parchment in a single layer, separating as much as possible. Roast for 35 to 40 minutes until “al dente,” golden brown but with some crunch. Can be made ahead of time and refrigerated for finishing later.

3. Make appetizer. Heat a heavy sauté pan until “blazing hot.” Add oil and swirl around until very hot. Add cauliflower and sauté, tossing frequently, until beginning to darken but not burn. Stir in garlic butter until melted and hot.

4. To serve Byrd & Barrel-style, spread cauliflower from corner to corner on a metal tray. Sprinkle with Grana Padano and cashews. Place dabs of jalapeño salsa around the edges. Drizzle with peppadew aioli and garnish with a few sprigs of cilantro.

Per serving: 767 calories; 77g fat; 22g saturated fat; 73mg cholesterol; 9g protein; 19g carbohydrate; 5g sugar; 6g fiber; 1,099mg sodium; 167mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 4 large dinner-sized salads

For the dressing:

¼ cup mayonnaise

1/3 cup red wine vinegar

¼ cup lemon juice

1 teaspoon anchovy paste

1/½ teaspoons grated onion

1/3 cup finely grated parmesan cheese

1 ½ teaspoons granulated sugar

1 teaspoon minced garlic

½ teaspoon fresh oregano

½ cup extra virgin olive oil

Salt and cracked fresh black pepper to taste

For the salad:

1 ½ cups finely cut giardiniera (carrots, celery, cauliflower)

1 ½ cups sliced green olives

¾ pound cotto salami (julienne cut in 2- to 3-inch pieces)

¾ pound sweet ham (cut in a 3/8-inch dice)

½ pound parmesan cheese (thinly shaved in large pieces)

4 cups cups roughly chopped iceberg lettuce (pieces should be bite-sized and chunky)

2 cups roughly chopped romaine

Notes

• Chef Bob Brazell suggests making your own mayonnaise for this rich salad dressing. If not homemade, he likes Duke’s for this recipe.

• Byrd & Barrel makes its own giardiniera, but this ingredient is readily available jarred in the salad section of most groceries. If the giardiniera is chunky, chop it in the food processor to get a finely cut texture.

1. To make the dressing, combine mayo, vinegar, lemon juice, anchovy paste, onion, parmesan, sugar, garlic and oregano in a food processor or blender. Blend on medium speed for 90 seconds.

2. Turn the speed to high, then slowly drizzle in the olive oil while blending until it is incorporated thoroughly.

3. Taste. Add salt and pepper as needed.

4. Prepare the giardiniera, olives, ham, salami and parmesan ahead of time. Have them shaved, cut, sliced, measured and placed in separate piles.

5. Next, place the chopped iceberg and romaine lettuce in a large bowl and toss. Add half the salad dressing and toss to coat. Continue adding dressing until the pieces are completely coated with dressing. Divide the lettuce among 4 bowls.

6. Next, add each ingredient in parallel lines, in order, across the bowl to make a composed salad, beginning with the giardiniera, then the olives, then the salami, then the ham and ending with the shaved parmesan.

Per serving: 1,053 calories; 92g fat; 31g saturated fat; 136mg cholesterol; 44g protein; 12g carbohydrate; 5g sugar; 3g fiber; 3,418mg sodium; 500mg calcium

Recipe adapted for home kitchens by the Post-Dispatch

Yield: 4 servings

¼ cup Viet Huong “Three Crabs” brand fish sauce

¼ cup fresh unstrained lime juice

¼ cup brown sugar

2 tablespoons fresh minced garlic

2 tablespoons fresh minced ginger

1 cup farro (see note)

Oil for deep-frying

4 bunches broccolini, about 12 ounces

¼ cup fresh jalapeno, seeded, cut in rings

¼ cup minced cilantro

¼ cup fresh mint leaves

1. Make nuoc cham dressing. Combine fish sauce, lime juice, brown sugar, garlic and ginger, stir until sugar dissolves. Makes about 1 cup. Keeps for 4 or more weeks in the refrigerator. Return to room temperature before serving.

2. Make crispy farro. Cook farro like rice in boiling salted water until tender, about 12 minutes. Strain and let dry completely in a single layer on paper towels. In a deep fryer, heat oil to 350 degrees. Fry farro until crispy. Cool and drain on paper towels.

3. Make salad. A bunch at a time, drop broccolini into fryer and fry until stems are soft and tips are crispy. (Alternatively, roast broccolini on a baking sheet at 350 degrees on a baking sheet for about 25 minutes.) Toss warm broccolini, jalapeño rings, cilantro and mint in a large bowl. Drizzle dressing along sides of the bowl, toss together.

4. To serve Cleveland-Heath-style, arrange broccolini in a shallow white bowl, top with crispy farro.

Notes: Farro is a nutty-flavored Italian wheat. Fish sauce is a salty, fishy liquid used in Asian cuisines. Both may be found at Global Foods Market in Kirkwood.

Per serving: 405 calories; 25g fat; 4g saturated fat; no cholesterol; 7g protein; 41g carbohydrate; 16g sugar; 5g fiber; 1450mg sodium; 75mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 4 servings

4 ounces shredded Parmigiano Reggiano

1½ tablespoons fresh lemon juice

6 tablespoons extra-virgin olive oil

Diamond Crystal brand kosher salt, to taste, divided use

8 cups curly kale, ribs removed, cut in chiffonade

2 tablespoons minced garlic

2 teaspoons crushed red pepper

1. Make parmesan chips. Heat oven to 350 degrees. Place a silicone baking mat on a baking sheet. Spread a half-inch layer of Parmigiano on the mat and bake until firm and crispy, about 25 minutes. Cool and break into small pieces about a quarter-inch thick, reserve a few for garnish.

2. Make lemon dressing. In a bowl, whisk lemon juice, olive oil and salt to taste. The dressing will not emulsify so re-whisk just before using. Makes about a half cup; you may not use it all.

3. Make salad. Just before serving, in a large bowl, combine kale, garlic, red pepper, salt to taste, parmesan chips and a generous amount of lemon dressing. By hand, crush or “massage” the kale, bruising it heavily; once you think you’ve gone far enough, massage the kale a bit more. Taste and adjust garlic, red pepper, salt and dressing.

4. To serve Cleveland-Heath-style, mound kale in a shallow bowl, top with parmesan chips and serve immediately.

Per serving: 380 calories; 31g fat; 9g saturated fat; 30mg cholesterol; 17g protein; 14g carbohydrate; no sugar; 3g fiber; 390mg sodium; 435mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 1 entrée- or table-size serving

12 ounces fresh Brussels sprouts

½ cup cooking oil

Salt, divided use

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon finely chopped shallot

2 tablespoons capers

4 tablespoons grated Parmesan

Notes: In Cleveland-Heath’s small kitchen, cooks use the fryer to briefly cook the Brussels sprouts, then finish in the oven. At home, Cleveland and Heath use the skillet method specified here.

1. Heat oven to 450 degrees.

2. Trim Brussels sprouts by trimming rough stem end, removing any gnarly outer leaves. Cut through the core into halves if sprouts are small, into quarters if large. You should have about 5 cups.

3. Heat an oven-safe skillet with a large surface area until hot. Cover with cooking oil about 1/8 to ¼ deep, heat just to the smoking point; it should be “super hot.Carefully arrange Brussels sprouts cut-sides down (they should sizzle), sprinkle with salt and let cook without turning until color turns dark brown, almost but not quite burning.

4. With a spoon, carefully turn sprouts until new cut-sides are face down; again cook until color turns dark brown. If there is “significant” oil in the skillet, pour it off and place skillet in oven until Brussels sprouts are tender, about 5 minutes.

5. In a small bowl, combine olive oil, lemon juice, shallot and capers. Turn in hot Brussels sprouts. Taste and be generous with salt.

6. To serve Cleveland-Heath style, transfer to a serving dish, top with Parmesan and serve hot.

Per serving (based on 1 serving): 1128 calories; 106g fat; 19g saturated fat; 20mg cholesterol; 23g protein; 32g carbohydrate; 8g sugar; 13g fiber; 1054mg sodium; 541mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

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Comet Coffee Chocolate Chip Cookies

Yield: 16 very large cookies

1¼ cups (2½ sticks) unsalted European butter, room temperature, see notes

1¼ cups plus 3 tablespoons light brown sugar

1 cup plus 2 tablespoons granulated sugar

2 large eggs

1 teaspoon vanilla

3¼ cups plus 3 tablespoons unbleached all-purpose flour, fluffed to aerate before measuring

1½ teaspoons baking powder

1¼ teaspoons baking soda

½ teaspoon kosher salt

16 ounces couverture chocolate discs, see notes

Fleur de sel, for sprinkling, see notes

Notes: European-style butter may or may not originate in Europe; it has at least 82 percent butterfat versus at least 80 percent for American butter.

• Couverture chocolate is high-quality chocolate with a higher percentage of cocoa butter. Comet Coffee uses a chocolate with 32 percent cocoa butter; locally, Kakao Chocolate in Clayton and Maplewood sells one with 38 percent cocoa butter.

• Fleur de sel is a French, hand-harvested salt that can be found in high-end grocery stores and specialty food stores.

1. At least 24 hours before baking, cream butter and sugars in a mixer with the paddle attachment on medium speed until the mixture doubles in volume, scraping the bowl every couple of minutes. When done, the mixture should resemble a thick buttercream frosting.

2. Whisk together the eggs and vanilla. With the mixer running, pour this mixture in a slow, steady stream and mix with butter and sugar until well-combined.

3. Separately, sift together flour, baking powder, baking soda and salt. In 3 additions, gently work flour into butter mixture, taking care to mix just until incorporated; overmixing will make the cookies tough. In 3 additions, gently mix in chocolate discs, taking care to avoid breaking them.

4. Use a kitchen scale to measure dough into 3½-ounce balls, about 1/3 cup. With your palms, gently shape and flatten balls into dough discs about 2½ inches wide; at the same time, gently position chocolate disks horizontally. Cover with plastic wrap. To develop flavor and texture, refrigerate dough for 24 hours.

5. Preheat oven to 350 degrees. Arrange cookies on a baking sheet lined with a silicone mat; leave plenty of room for spreading (arrange just 4 or 6 cookies on a baking sheet). Sprinkle cookie centers with fleur de sel. Bake for 18 minutes, turning the baking sheet after 9 minutes. The centers will look slightly underbaked. Cool on a wire rack.

Per serving: 522 calories; 69g carbs; 26g fat; 5g protein; 219mg sodium; 45g sugar

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: About 4 cups

1 ½ cups chopped Roma tomato

1 cup chopped white onion

4 tablespoons fresh lime juice

2 tablespoons minced jalapeno

1 cup finely chopped cilantro

1 teaspoon table salt

2 ripe but not soft avocados, diced

Notes: El Toluco uses a hand-operated vegetable dicer that cuts piles of tomatoes and onions into perfectly uniform pieces about 3/8-inch square. At home, use a serrated tomato knife to dice the tomatoes and onions, aiming for quite large, similarly sized pieces.

1. In a large bowl, collect all the ingredients. With a spatula, stir the ingredients quite vigorously, pressing against the mixture so that the avocados soften and form a sort of sauce that binds the guacamole.

2. To serve El Toluco-style, serve guacamole with tortilla chips.

Per (2 tablespoon) serving: 18 calories; 1g fat; no saturated fat; no cholesterol; no protein; 2g carbohydrate; 1g sugar; 1g fiber; 74mg sodium; 4mg calcium

Recipe adapted for home kitchens by the Post-Dispatch.

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Yield: 4 entrée salads or 8 side salads

8 ounces slab bacon or bacon ends

¾ cup finely diced yellow onion, leeks or shallots (in any combination)

½ cup cider vinegar

1 teaspoon sorghum (see notes)

1 teaspoon freshly squeezed lemon juice

1¼ cup roasted garlic oil, divided (see notes)

Table salt to taste

8 ounces Ozark Forest fresh oyster mushrooms

8 ounces Ozark Forest fresh shiitake mushrooms

Kosher salt and black pepper to taste

10 to 12 ounces flavorful greens washed, spun dry, woody stems removed (see notes)

¾ cup toasted Missouri pecans

3 ounces fresh Baetje Farms goat cheese

Notes: Sorghum is not interchangeable with molasses. It is available in better groceries and specialty stores. Roasted Garlic oil is available at better supermarkets. Use a variety of hearty greens for this salad. Farmhaus uses a mixture of seasonal greens including tatsoi, red mizuna, baby collards, field spinach, mustard and arugula.

1. Preheat the oven to 425 degrees.

2. Cut the bacon into chunky cubes, about ¼-inch square. Gently brown bacon pieces in a large 8- or 9-inch skillet until evenly brown and crispy, not burnt. Drain pieces and reserve fat; set aside bacon pieces.

3. Add 2 to 3 tablespoons of bacon fat to the skillet; add diced onion, leek and shallot mixture to the pan. Cook the onions over low to medium-low heat to caramelize them.

4. Add cooked bacon pieces to the pan with onions. Pour in the cider vinegar. Deglaze the pan by gently dislodging the brown cooked-on bits from the bottom of the pan with a spatula. Reduce the mixture to about three-fourths of its original volume. Remove from heat and transfer to a medium-sized mixing bowl.

5. Whisk in the sorghum, the reserved bacon fat, ¾ cup of roasted garlic oil and the lemon juice. Taste. If needed, add salt to taste. Set to the side in a warm place.

6. Prepare the mushrooms for roasting. Tear out the stems from the shiitakes and the fibrous core of the oyster mushrooms and reserve both for another use.

7. Mushroom caps 2 inches in diameter should be left whole. Loosely tear the larger ones in pieces, about 2 inches.

8. Toss the mushrooms in a medium mixing bowl with ½ cup roasted garlic oil to lightly coat them. Season with kosher salt and cracked black pepper.

9. Place prepared mushrooms, leaving space between, on a rimmed cookie sheet and roast in the oven at 425 for 8 to 12 minutes. Rotate them twice during cook time and remove smaller pieces as needed when they are slightly crispy and done. When all are roasted, remove from the hot cookie sheet to a warmed dish. If there is oil left on the pan, scrape it off and you will have garlic-mushroom oil for another dish.

10. Toss the greens with the reserved bacon dressing to coat. Divide into 4 or 8 salad bowls.

11. Top first with the roasted mushrooms, followed by toasted pecans. Add crumbled fresh goat cheese and serve.

Per serving: 1,015 calories; 98g fat; 19g saturated fat; 62mg cholesterol; 28g protein; 17g carbohydrate; 6g sugar; 7g fiber; 1258mg sodium; 167mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch

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Yield: 8 servings

1¼ pounds tri-colored cheese tortellini

1 cup chopped green onion, white and green parts

1 (28-ounce) can Dei Fratelli Chopped Italian Tomatoes, Herbs & Olive Oil

1 ¼ cups sliced black olives, drained

1 cup shredded Parmesan cheese

1 tablespoon low-sodium garlic pepper

1 ¼ cups Pietro’s Sweet & Tangy Original Recipe (salad dressing)

Notes: Find the tortellini, tomatoes, olives, Parmesan and garlic pepper at DiGregorio’s Market on the Hill and Pietro’s salad dressing at the restaurant on Watson or in area supermarkets.

1. Bring a large pot of water to a boil. Remove from heat, drop in tortellini and let rest for 5 minutes. Drain and rinse under cold water. Let drain well again.

2. Rinse green onion under running water, let drain to dry.

3. With your hands, gently combine cooked tortellini, green onion, tomatoes, olives, Parmesan, garlic pepper and salad dressing.

4. Cover and refrigerate for 24 hours. Before serving, stir again. If needed, add a little more salad dressing.

Per serving: 425 calories; 20g fat; 7g saturated fat; 45mg cholesterol;17g protein; 46g carbohydrate; 10g sugar; 3g fiber; 1250mg sodium; 280mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 15 servings (30 halves)

For the Everything Seasoning:

1 tablespoon black sesame seeds

1 tablespoon white sesame seeds

1 tablespoon poppy seeds

1 tablespoon dried minced garlic

1 tablespon dried minced onion

1 tablespoon sea salt

For the eggs and deviled ham

15 large hard boiled eggs

2 tablespoons Creole-style whole grain mustard

1 teaspoon plus 1 tablespoon Crystal hot sauce, divided

1 cup mayonnaise, divided

½ cup diced country-style ham

Pinch of cayenne pepper

Salt to taste

2 to 3 sprigs fresh parsley, leaves only

8 to 10 chive stems, cut in 1 ½ inch pieces

5 to 6 large leaves basil, stemmed and torn in quarters

Notes: Grace Meat + Three makes their own Creole mustard and cures the country ham, but both are easy to find at local grocers. The country ham brand used for the test was by Burger Smokehouse, found in the cold case at a local grocer. Zatarain’s makes a Creole mustard, but there are other brands as well at specialty stores and at some grocers in the condiments aisle.

• Grace chefs use Duke’s Mayonnaise for this recipe.

• The sesame seeds may be toasted to bring out their flavor and add texture.

• Grace uses a small dab of the egg yolk mixture to seat each egg to the plate.

• The egg yolks may be mixed by hand with a fork and a whisk, but the deviled ham must be made in a food processor.

1. Mix all ingredients for the Everything Seasoning in small bowl. Set aside.

2. Peel, then cut each egg in half lengthwise. Gently remove egg yolks and place in the bowl of a food processor. Lay out the egg halves on a baking sheet and set aside. Pulse yolks until pureed.

3. Add mustard and 1 teaspoon of Crystal hot sauce to eggs and pulse until smooth.

4. Add ½ cup mayonnaise and pulse until incorporated. Don’t overwork this step or the mayonnaise may separate. Remove egg mixture to a bowl, cover and refrigerate.

5. Clean and thoroughly dry the bowl and blade of the food processor. Attach bowl and blade to machine, then add diced ham, remaining tablespoon of Crystal hot sauce and pinch of cayenne pepper. Pulse until the ham turns into a paste.

6. Add remaining ½ cup mayonnaise and pulse a few times. Scrape down sides and pulse again just until the mayonnaise incorporates. Take care not to overwork this step or the mayonnaise may break. Remove to a small mixing bowl.

7. To assemble the eggs, pipe in or fill each egg hollow with a dollop of the yolk mixture and place on a tray or plate.

8. Pipe or top each filled egg with a small amount of deviled ham. Store leftover deviled ham in a tightly closed container and refrigerate. Use within a week.

9. Lightly sprinkle the eggs and the plate with Everything Seasoning. Store leftover seasoning in a tightly covered jar. Top with prepared chives, parsley and basil on both eggs and plate. Serve immediately.

Per serving: 190 calories; 17g fat; 3g saturated fat; 193mg cholesterol; 8g protein; 1g carbohydrate; no sugar; no fiber; 636mg sodium; 43mg calcium

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Yield: Makes 2 generous cups

1 large clove garlic

2 (15-ounce) cans cannellini beans, rinsed and drained

½ cup extra-virgin olive oil

2½ tablespoons fresh lemon juice

1 tablespoon salt

½ tablespoon pepper

Kalamata olives and fresh basil, for serving

Freshly baked pizza points or pitas, for serving

1. In a food processor, mince garlic until fine.

2. Add beans, oil, lemon juice, salt and pepper and process until smooth and creamy but still retaining some texture.

3. Cover and refrigerate to allow flavors to meld for a minimum of 4 hours.

4. To serve Katie’s Pizza-style, fill 2 small ramekins with bean dip, top each ramekin with 3 kalamata olives and a basil leaf. Place ramekins on each end of a rectangular platter, mounding pizza points between.

Per (¼ cup) serving (calculated without pizza crust): 239 calories; 16g fat; 2g saturated fat; no cholesterol; 7g protein; 18g carbohydrate; 2g sugar; 5g fiber; 1,179mg sodium; 53mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

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Yield: 4 servings

8 to 10 ears fresh corn

½ cup mayonnaise

1 tablespoon fresh lime juice

¼ teaspoon minced garlic

½ teaspoon kosher salt

¼ cup grated queso fresco

1. Husk corn. Grill corn ears on a wood-fired grill with apple and hickory wood, turning occasionally, until kernels begin to char in places and corn cooks through. Cool slightly, then slice kernels off the cob to yield 4 cups grilled corn kernels. Let corn rest until ready to serve.

2. While corn cooks, mix mayonnaise, lime juice, garlic and salt.

3. In a skillet on medium high, re-warm corn kernels until very hot, then stir in mayonnaise mixture.

4. To serve simple Mission Taco-style, transfer corn to a flat serving dish and top with queso fresco.

Per serving: 330 calories; 24g fat; 4.5g saturated fat; 15mg cholesterol; 6g protein; 28g carbohydrate; 9g sugar; 3g fiber; 480mg sodium; 40mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 10 spring rolls

For the dipping sauce

3 tablespoons rice wine vinegar

3 tablespoons granulated sugar

1 cup hoisin sauce

3 tablespoons sambal oelek

¼ cup water

¾ cup crushed peanuts (for topping the sauce in individual bowls)

For the spring rolls

1 (12- or 14-ounc)e package of rice stick noodles

20 shrimp, size 21/25, steamed, peeled, deveined, and cut in half lengthwise

1 head iceberg lettuce, cored and very thinly sliced

1 bunch cilantro, cleaned well, stems trimmed

1 cup fresh bean sprouts

10 rice paper spring roll wrapper sheets, at least 10-inches wide

Notes:

• The dipping sauce may be made ahead of time and refrigerated.

• Sambal oelek and hoisin sauce are available in better groceries, in specialty stores, at Global Foods in Kirkwood and at Jay International on South Grand.

• For the shrimp, the numbers 21/25, called the count, refer to the number of individual shrimp in one pound. Grocery stores with a fresh fish counter will often steam the shrimp for you at no charge.

• Rice stick noodles are available in better groceries, in specialty stores, online, at Global Foods in Kirkwood and at Jay International on South Grand.

• Rice paper spring roll wrappers are round and sold in a variety of diameters from 8.5 inches to 12 inches. For this recipe the size needs to be 10 inches or larger.

1. To make the dipping sauce: In a small bowl, mix all ingredients together well. Refrigerate if making ahead. Just before serving, top with crushed peanuts if desired.

2. For the spring rolls, fill a 5- or 6-quart pan with 3- to 4-quarts cold water. Bring to a hard boil on the stove. Add the rice noodles, sliding them into the pan down the sides. Allow the water to just come to boil, turn off the heat and wait 12 minutes for the noodles to cool. Drain, then rinse the noodles under cold water to remove the starch. Place cooked noodles in a colander and set aside until ready to roll.

3. Prepare to make the spring rolls. Lay out the cut shrimp, shredded lettuce, cilantro and bean sprouts on a clean surface.

4. Fill a large bowl with hot water. You will be working one wrapper at a time. Remove one wrapper and dip it in the hot water for one second to soften. Place the dipped wrapper on a clean, flat work surface. It will absorb the hot water and become soft, pliant and translucent.

5. Working from the edge closest to you, place 4 shrimp halves across the center, rounded side to the wrapper, leaving 4 inches open on the side edges. For the additional ingredients, you will be leaving 3 inches open on each side to complete the roll.

6. Add a handful of rice noodles across the wrapper next, leaving a 1½-inch space to pull the wrapper over the ingredients. Follow with shredded lettuce, sprigs of cilantro and bean sprouts, keeping in mind you are making 10 rolls.

7. Pull the edge closest to you over the filling to start the roll. Tuck the side edges in, as you would to roll a wrap or a burrito, then tightly roll the wrapper around the filling to the opposite edge. Set aside.

8. Repeat the process until all 10 wrappers are filled.

9. Serve with dipping sauce. Use individual small bowls of sauce for each person.

Per serving: 235 calories; 10g fat; 1g saturated fat; 33mg cholesterol; 5g protein; 48g carbohydrate; 5g sugar; 2g fiber; 411mg sodium; 32mg calcium

Each serving size is 1 spring roll and 1 teaspoon of dipping sauce.

Yield: 4 large salads

For Roasted Beets

3 pounds beets, preferably about same size

3 sprigs rosemary

3 sprigs thyme

6 large fresh garlic cloves, smashed with side of a knife

¼ cup olive oil

½ cup sherry vinegar

½ cup water

Salt and black pepper, to taste

For Chermoula

½ cup fresh mint leaves

½ cup fresh parsley leaves

½ cup fresh cilantro leaves

½ cup piquillo pepper (see notes), patted dry and diced small

Zest of a large lemon

¼ cup preserved lemon, chopped

¼ cup sottaceti (see notes)

For Roasted Beet Salad, per salad

¼ cup ricotta

2 cups roasted beet cubes

2 tablespoons Chermoula

1 tablespoon lemon vinaigrette

Salt to taste

Chive oil

Herbs (dill, mint, parsley)

Notes: Sottaceti (also sotto’ceto, sott’aceti, sotto l’aceto and other variations) are vegetables pickled Italian style. The direct translation means “under vinegar,” and Olio’s relish-like version combines celery, fennel and onion (and often, other extra vegetables) blitzed in a food processor and pickled overnight in white wine vinegar.

• Piquillo peppers are sweet (not hot) Spanish chilis and when roasted, have a sweet, spicy flavor. They’re easily found online in jars or cans, but roasted red peppers are an acceptable substitute.

• You can purchase preserved lemons or make your own. See our recipe here, tinyurl.com/m2vflda.

1. Roast Beets. Heat oven to 375 degrees. Remove tops from beets leaving 1 inch of stem, gently wash beets, leave tails intact. Arrange in a baking pan with sides. Add rosemary, thyme, garlic, olive oil, vinegar, water, salt and pepper. Cut a piece of parchment the same size as the baking pan, place over beets, then cover baking pan with foil. Roast until tender, about 60 minutes for smaller beets, about 90 minutes for larger beets. (Beets are notorious for unpredictable cooking times so allow lots of time and check for doneness every 30 minutes. They’re done when a thin knife inserts easily into the centers.) Let cool slightly, gently peel off skins; use a paper towel or gloves to avoid hand stains. Cool completely, then cut into bite-size cubes, cover and refrigerate until ready to use.

2. Make Chermoula. Hand chop mint, parsley and cilantro. In a bowl, stir herbs with pepper, lemon zest, preserved lemon and sottaceti. Makes about 1½ cups; leftovers are easy to use with fish, pasta, sandwiches, grilled vegetables, etc.

3. To serve Roasted Beets Olio-style, spread ricotta in a ring in a shallow rounded salad dish. Toss Roasted Beets with Chermoula, lemon vinaigrette and salt in a small bowl and mound in center of ricotta. Drizzle with chive oil and sprinkle with the herbs.

Per serving: 541 calories; 39g fat; 9g saturated fat; 31mg cholesterol; 13g protein; 39g carbohydrate; 25g sugar; 10g fiber; 478mg sodium; 215mg calcium

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: Makes 2-1/4 cups, about servings

2 tablespoons canola oil

2 pounds yellow onions, peeled and slivered

7 large eggs

2 tablespoons homemade mayonnaise plus more to taste

Salt

White pepper

Chopped fresh chives, for garnish

Lemon zest, for garnish

1. In a heavy pot, heat oil until shimmery on low heat. Add onions and cook slowly until soft but not yet beginning to turn color, stirring occasionally, about 45 minutes. Cover and chill until firm.

2. Cover eggs with cold, salted water in a large uncovered pot. Bring to a rapid boil. Turn off heat and cover the pot. Wait 10 minutes, then drain. When cool enough to handle, peel the eggs. Cover and chill.

3. Weigh equal amounts of egg and onion (there will likely be extra onion for another purpose). Put eggs and onions through the small holes of a meat grinder into a bowl.

4. Stir in mayonnaise, just enough to bind the mixture. Season generously with salt and white pepper. Taste and adjust seasoning. Chill until ready to serve.

5. To serve Olio-style, mound about 3 tablespoons egg salad on three thick slices of good bread, garnish with chives and lemon zest.

Per ½ cup serving: 285 calories; 19g fat; 3.5g saturated fat; 290mg cholesterol; 12g protein; 18g carbohydrate; 8g sugar; 3g fiber; 150mg sodium; 85mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 1 serving

2 navel oranges

12 very thin julienne slices red onion

12 picholine olives

1 teaspoon good olive oil

Pinch fleur de sel

24 fresh tarragon leaves

Note: Fleur de sel is a French hand-harvested sea salt used for finishing a dish. Look for it in high-end grocery stores and specialty food stores.

1. Slice ends off oranges, then slice off skins on the sides, removing all the white pith. Working over the serving plate to collect the juices, “supreme” the orange by inserting a knife along the membranes, separating the sections to remove the orange flesh. Arrange sections loosely around the plate, top with onion.

2. Remove pits from olives, tear in half and arrange atop orange slices.

3. Sprinkle salad with olive oil, fleur de sel and tarragon.

Per serving: 256 calories; 5g fat; 1g saturated fat; no cholesterol; 4g protein; 45g carbohydrate; 28g sugar; 8g fiber; 7mg sodium; 280mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 4 servings

2½ pounds garden-fresh radishes (see notes)

2 tablespoons good olive oil

Kosher salt and pepper to taste

2 tablespoons lemon juice

4 tablespoons chopped fresh mint

8 thick slices rustic bread (see notes)

1 raw garlic clove

Notes: Pastaria recommends radishes from the farmers market, any variety that’s really fresh. For the best explanation of an oblique cut, Petres recommends “The French Laundry Cookbook” by Thomas Keller. We found this explanation: bit.ly/1JXQm8b

• For bread, Pastaria uses a crusty loaf of pugliese from Companion.

1. Trim radishes and oblique cut them (or slice on diagonal).

2. In a large heavy skillet, heat olive oil until shimmery on medium high heat. Stir in radishes, turning to coat with oil. As soon as radishes begin to take on color, reduce the heat a bit and begin seasoning with salt and pepper. Cook until almost soft. Deglaze pan with lemon juice, letting juices turn ruby-red. Taste and adjust the seasoning. Stir in mint.

3. While radishes cook, grill bread slices on a wood-fired or other grill. When golden, rub surfaces with garlic clove; it should smell like garlic bread.

4. To serve Pastaria-style, mound warm radishes atop warm bread slices, stacking the edge of 1 slice on the edge of another.

Per serving: 180 calories; 8g fat; 1.5g saturated fat; no cholesterol; 2g protein; 24g carbohydrate; 6g sugar; 5g fiber; 250mg sodium; 100mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 12 servings

For the light roux

1 ¼ cups (2 ½ sticks) butter

2 cups all-purpose flour

For sachet

1 tablespoon dried thyme leaves

1 tablespoon whole black peppercorns

½ tablespoon fennel seed

2 long strips lemon peel (see note)

1 bay leaf

For the chowder

½ tablespoon butter

½ cup Nueske’s slab bacon, cut into large dice

2/3 cup onion, diced

2/3 cup celery, diced

1 teaspoon minced garlic

4 tablespoons Worcestershire

2 tablespoons Tabasco

5 cups clam juice

4 cups housemade chicken stock

½ cup white wine

½ cup lemonade (not too sweet, though)

Sachet

Light Roux, ¾ to start, more as needed

4 cups ¾-inch diced red potatoes

¼ cup heavy cream

¼ cup half-and-half

Salt

1 tablespoon butter

12 ounces fresh clam strips

For serving, fresh chive and oyster crackers

Notes: Use a vegetable peeler to slice two peels of lemon skin, the yellow part only, about the length of the lemon.

• At Peacemaker, for freshness, an ounce of clams is sautéed-to-order for each serving; the same could be done at home as well.

1. Make a light roux. In a medium-size heavy saucepan, melt 1 ¼ cups butter on medium heat. Whisk in flour and let cook, whisking often, until flour turns light gold. Spread thin on a sheet tray and let cool. (The roux may be made in advance. You may not use all of the roux; use what’s left to make a roux-thickened soup or sauce.)

2. Make sachet. Wrap thyme, peppercorns, fennel, lemon peel and bay leaf in two layers of cheesecloth, sealing the sachet with kitchen twine.

3. Make chowder. Melt ½ tablespoon butter in a large, heavy saucepan on medium heat. Stir in bacon and gently cook, just until beginning to soften without crisping. Stir in onion and celery and gently cook, just until beginning to soften. Stir in garlic and let cook for just a minute. Stir in Worcestershire and Tabasco, let liquid cook down by about half. Starting slowly, stir in clam juice, chicken stock, white wine and lemonade. Stir in sachet. Bring to a gentle boil and let boil until liquid reduces by about 1/8.

4. Remove sachet and increase heat to bring liquid to a heavy boil. A large spoonful at a time, stir in about three-fourths of the light roux; stir until liquid returns to a heavy boil before adding the next spoonful. Once three-fourths of light roux is added, the mixture should be the consistency of a thin gravy; if not, add some or all of the remaining light roux, remembering that the mixture will continue to thicken as it cooks. Reduce heat to maintain a slow simmer, let mixture simmer for 30 to 40 minutes.

5. Stir in potatoes and let simmer until potatoes are fully cooked. Stir in cream and half-and-half, bring just to a boil. Add salt to taste.

6. Cook clams. Just before serving, heat a skillet on medium heat and melt 1 tablespoon butter until sizzling. Drop in clam strips and cook just until done. Chop into bite-size pieces and stir into chowder. (See note.)

7. To serve Peacemaker-style, pour a cup of chowder into military-style tin soup cups. Garnish with fresh chive, serve with oyster crackers on the side.

Per serving: 292 calories; 17g fat; 9g saturated fat; 11mg cholesterol; 18g protein; 26g carbohydrate; 4g sugar; 2g fiber; 1,204mg sodium; 85mg calcium

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: Makes 24 10-ounce servings

2 (750mL) bottles red wine, preferably garnacha or something similar

2 (750mL) bottles white wine, preferably something crisp like pinot grigio

2 cups white rum

1 cup spiced rum

1 cup peach schnapps

1 cup raspberry schnapps

4 ¼ cups apple juice

4 ¼ cups orange juice

2 cups pineapple juice

1 cup lime juice

1 cup lemon juice

1½ cups granulated sugar

Ice and fresh mint, to serve

1. In one or more large pitchers, mix all ingredients and stir to combine until sugar dissolves. Chill for 24 hours.

2. To serve Pi-style, fill a 16-ounce mason jar drinking cup with handles with large ice cubes and pour sangria over top. Slap a handful of fresh mint across an open palm to release the essential mint oils, insert the stems into the cup on one side.

Per serving: 320 calories; no fat; no saturated fat; no cholesterol; no protein; 35g carbohydrate; 30g sugar; no fiber; 10mg sodium; no calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 1 co*cktail

1 cucumber strip, very thinly sliced, lengthwise

¾ ounce J. Rieger & Co. Gin

½ ounce Rhum JM Blanc

1 ounce Chareau Aloe Vera Liqueur

½ ounce fresh lemon juice

¼ ounce turbinado simple syrup (see notes)

1 dash Bitterman’s Boston Bittahs

4 medium-sized mint leaves

Notes:

• For this drink, Nick Digiovanni lines the inside of a rocks glass with a very thin slice of cucumber. He uses a mandoline, a kitchen tool that makes thin slices with ease. Consumer hand-held versions of this tool are available at better kitchen or knife stores.

• To measure the liquids for this drink, use either a mini-measuring glass calibrated in fluid ounces, or use jiggers, which are sized by capacity.

• Use a two-piece co*cktail shaker for this drink. You will also need a fine co*cktail strainer.

• The bartender tools listed above for this recipe are available locally at Intoxicology, 4321 Manchester Avenue, or at Sessions Bar & Restaurant supply, which is open to the public, at 6044 Lemay Ferry Road.

• Turbinado is a light brown partially refined cane sugar that is much coarser than household granulated sugar with a slight molasses or caramel flavor. Bottled commercial turbinado simple syrups are available at better liquor stores. You can also make your own: mix equal parts water and turbinado syrup in a small saucepan. Heat to a low boil. When the sugar dissolves, remove from heat, let cool, refrigerate and use within two weeks.

1. Cut a thin vertical slice of cucumber, which will be used to line the glass. Hold in reserve.

2. Place the rest of the ingredients in the bottom half of a co*cktail shaker. Add ice.

3. Place cover on the shaker, then shake vigorously to blend.

4. Press the cucumber strip against the inside of a rocks glass. Add ice, taking care to keep the cucumber in place.

5. Strain the co*cktail into the glass and serve.

Recipe by Nick Digiovanni at Público

Yield: About 7 cups

1 pound medium pasta shells

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups cream

8 ounces grated white cheddar

Salt and pepper to taste (see notes)

7 ounces Ritz crackers, crushed

Notes: If making ahead of time, make extra sauce to stir in just before baking. Salt + Smoke is selective about all of its ingredients, including the salt and pepper. The kitchen uses Diamond Crystal kosher salt and freshly cracked black pepper in a 3:1 blend.

1. Heat oven to 300 degrees.

2. Cook pasta in salted water according to package directions, just before al dente. Drain.

3. In a large saucepan, melt butter. Stir in flour and cook for 1 to 2 minutes to cook off the floury taste. A quarter cup at a time at first, slowly stir in cream, incorporating each addition before adding more. Bring almost to a boil; do not allow to boil.

4. Remove saucepan from heat. Stir in cheddar, salt and pepper until cheese melts. Stir in hot pasta.

5. Transfer to an oven-safe baking dish, top with crackers.

6. Bake just until hot, about 10 to 15 minutes.

Per serving: 802 calories; 48g fat; 28g saturated fat; 137mg cholesterol; 20g protein; 70g carbohydrate; 5g sugar; 4g fiber; 486mg sodium; 332mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 2 large servings

½ pound of firm tofu, pressed then cut in ½-inch cubes

2 cups kimchi

½ to 1 cup kimchi juice

½ pound meaty pork belly cut in 1-inch cubes

3 cups water

Korean red pepper flakes to taste (optional)

1 tablespoon Gochujang, a Korean hot pepper paste (optional)

2 to 3 green onions

2 cups cooked white rice

Notes: This hearty stew is a staple in Korean households. It can be customized to taste, adding softened garlic and yellow onions, or by adding more heat with Korean pepper flakes or Gochujang.

• Korean pepper flakes have a different flavor than regular red chili flakes. Look for them and for the Gochujang hot pepper paste at international stores or Korean grocers.

• The kimchi should be fermented at least two weeks. For this test, we purchased both the meaty pork belly and the kimchi, which is made in house and fermented for 4 weeks, from Bolyard’s Meat and Provisions in Maplewood.

1. Two to 3 hours ahead of cooking time, press the water from the tofu block to remove excess water. Fold a clean dish towel (or layers of paper towels) into fourths and place on a plate. Open and drain the liquid from the package and carefully remove block of tofu to the prepared plate. Top with a second layer of absorbent towels. Place a second plate over the first and weight with a heavy book, a 32-ounce can or weights. Allow the tofu to sit, draining the plate every half hour, until the water is removed. The process should take from 1 to 3 hours.

2. Place a strainer over a medium sized bowl and drain the jar of kimchi, reserving ½-cup to 1 cup of the juice for the stew. When the kimchi is completely drained, measure out 2 cups and set aside.

3. Add the cut pork belly cubes to a 3- or 4-quart nonstick pan and toss over high heat to sear and cook down. When the pork belly is browned, add the drained kimchi and sauté together on high heat for 1 to 2 minutes. Lower the heat to medium high, then add the pressed tofu, kimchi juice and 3 cups of water and cook for 10 to 15 minutes.

4. Taste, then add Korean red pepper flakes and a tablespoon of gochujang for a extra heat, if using.

5. Stir the pot, then cover and cook over medium heat for 10 more minutes.

6. Slice the green onions on a wide diagonal for garnish. Serve with a side of white rice.

Per serving: 718 calories; 65g fat; 23g saturated fat; 82mg cholesterol; 23g protein; 11g carbohydrate; 5g sugar; 3g fiber; 402mg sodium; 343mg calcium

Yield: 12 servings

¾ cup freshly squeezed lemon juice

1 cups water

2 cups apple cider

1 ½ cups granulated sugar, divided

8 to 10 ounces of fresh cranberries

20 (4-inch) sprigs fresh rosemary, divided

1 standard 750-milliliter bottle crisp white wine

1 standard 750-milliliter bottle dry red wine

1 cup of a floral gin

4 dashes rhubarb bitters

3 ounces of brandy

1 cup club soda

2 lemons, cut in thin half-circle wedges

Notes: Rhubarb bitters are available at Friar Tuck’s liquor store in Crestwood and at Intoxicology in the Grove.

1. Combine lemon juice, water, apple cider, ¾ cup of sugar, cranberries and 2 to 3 sprigs of fresh rosemary in a nonreactive pot. Bring the mixture to a low boil, stirring occasionally.

2. Boil just until cranberries pop, about 10 minutes. Don’t overcook. Remove from stove and cool the mixture until warm.

3. Place remaining granulated sugar in a shallow bowl. Coat remaining sprigs of rosemary in the warm cranberry mixture. Roll sprigs in granulated sugar and remove to a parchment paper to cool.

4. Allow the remaining cranberry mixture to cool completely.

5. Place cooled cranberries in a large bowl. Add both red and white wine, gin, bitters, and brandy to the mix and stir to blend. Add the club soda just before serving and mix.

6. To serve, add ice halfway up a stemless wine glass or other wide-mouth co*cktail glass and ladle in the sangria. Be sure to get a little of the popped cranberries in each glass. Garnish with a sugared rosemary sprig and a slice of lemon.

Per serving: 297 calories; no fat; no cholesterol; no protein; 36g carbohydrate; 31g sugar; 1g fiber; 12mg sodium; 18mg calcium

Recipe adapted for home kitchens by the Post-Dispatch

Yield: 8 servings

1 ½ pounds collard greens

1/3 cup chopped bacon

1 cup ¼-inch cubes pork butt

2 teaspoons black pepper or to taste

½ teaspoon crushed red pepper or to taste

Scant ½ cup diced yellow onion

4 teaspoons minced garlic

7 teaspoons Diamond Crystal kosher salt (see note)

1/3 cup brown sugar

1/3 cup smoked chicken drippings (see note)

2/3 cup apple cider vinegar

5 cups water

Notes: Southern calls its chicken drippings “chicken love.” They come from Pappy’s Smokehouse. It’s the drippings left from smoking chickens, part gelatinous meat juice, part smoked chicken fat; sorry, there’s no real substitute. That said, my family loved the greens cooked in a rich homemade chicken stock made from the carcass of a smoked chicken, I also added a little schmaltz (rendered chicken fat).

• More than two tablespoons salt may sound like a lot. But Diamond Crystal’s salt-crystal structure packs more loosely so that by volume, it’s less salty than other salts. To use the more common Morton Kosher Salt, use half the stated amount, then taste the cooking liquid before adding the greens and adjust to taste.

1. Clean the collard greens well; soak the greens in cool water for 30 minutes, then swish, then rinse; repeat the process until the cleaning water runs clear. With a socket wrench, strip the leaves off the heavy stems and discard the stems. (Alternatively, use a knife or your hands to remove the stems.) Roughly chop the leaves; it helps to stack several leaves, roll them tightly into a cigar shape, then cut crosswise, then chop. You should have about 1 pound of chopped collards.

2. In a large, heavy Dutch oven or a large, wide and deep skillet (sorry, no nonstick), brown the bacon and pork; avoid stirring so as not to disturb the browning; once the meat begins to turn color, sprinkle the top of the cooking meat with both black and red peppers.

3. Put the onions on top of the meat. As the meat gets hot, stir in the onions, garlic and salt; cook until the onions begin to soften and sweat.

4. Stir in the brown sugar and chicken drippings until both dissolve into a syrupy sauce. Bring the sauce to a simmer. Stir in the vinegar and bring back to a simmer. Add the water and bring back to a simmer.

5. Stir in the greens, carefully pressing them into the hot liquid; for consistency in flavor and texture, add the greens all at once, not in batches. Cook the greens uncovered on medium heat until the leaves begin to soften; timing will depend on the age and tenderness of the greens but 30 to 60 minutes should do it; look for color that remains dark green but taste without bitterness; the leaves should still have some crunch but also have lost some firmness.

6. To serve Southern-style, serve the greens hot with Nashville hot chicken or buttermilk biscuits.

Per serving: 164 calories; 11g fat; 3g saturated fat; 18mg cholesterol; 6g protein; 12g carbohydrate; 7g sugar; 4g fiber; 1,039mg sodium; 218mg calcium

Recipe adapted for home kitchens by the Post-Dispatch.

To print this recipe, click here and then click the printer icon.

Yield: 8 cups

For the sauce

2 cups whole milk

½ cup 4 Hands Brewing Co. brown ale

4 tablespoons (½ stick) butter

¼ cup diced onion

¼ cup all-purpose flour

4 teaspoons kosher salt

1 ½ teaspoon dry mustard

1/3 teaspoon sweet paprika

¼ teaspoon cayenne

1 teaspoon Worcestershire

1 teaspoon Crystal hot sauce

5 ounces grated sharp cheddar

5 ounces grated Velveeta

2 ounces grated smoked Gouda

For the casserole

3 large eggs, whisked

1 pound macaroni, cooked and cooled

2/3 cup panko

1 tablespoon butter

1 teaspoon Old Bay Seasoning

Notes: On its own, the cheese sauce tastes quite salty but balances out once mixed with the macaroni and egg.

• Southern uses an oven-safe film to cover the casserole during baking, keeping it moist; it can be ordered online, do not substitute conventional plastic wrap, which is not oven-safe. Otherwise, cover the casserole with both foil and a lid that seals tightly.

1. Heat oven to 400 degrees or 350 degrees for convection ovens. Lightly butter a 4-quart baking dish. (Timing-wise, before beginning sauce, cook macaroni according to package instructions; drain and let cool.)

2. Make sauce. In a saucepan, heat milk and ale until hot, do not allow to boil. In a large, heavy saucepan, melt butter on medium heat. Add onion and cook until translucent. Stir in flour and cook 1 minute to cook off floury taste. Stir in salt, mustard, paprika, cayenne, Worcestershire and hot sauce and cook 1 minute. Slowly at first, pour in hot milk-ale mixture and bring almost to a boil, stirring occasionally to avoid scorching the bottom. Stir in cheeses until melted. Remove from heat. Use an immersion blender to blend until smooth. Let sauce cool, then chill completely.

3. Make casserole. Stir eggs into cooked and cooled macaroni, then stir in cold sauce. Transfer to prepared baking dish. Tightly cover baking dish with oven-safe foodservice film (not typical household plastic wrap, see notes) and then foil. Bake 45 minutes until Mac + Cheese Casserole is hot and edges are crispy.

4. While casserole bakes, in a small skillet, toss panko, butter and Old Bay Seasoning until hot and crisp. Set aside.

5. To serve Southern-style, scoop Mac + Cheese Casserole into a paper serving cup. Top with seasoned panko and serve hot with hot fried chicken.

Per serving: 446 calories; 24g fat; 14g saturated fat; 122mg cholesterol; 19g protein; 38g carbohydrate; 6g sugar; 2g fiber; 1763mg sodium; 387mg calcium

Nutrition analysis used unsalted butter.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 10 servings

For the biscuits

4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 stick (½-cup) plus 2 tablespoons cold unsalted butter (divided)

1 extra-large egg

¾ cup buttermilk

For the gravy

2 tablespoons rendered bacon fat

1 pound freshly ground pork (available at the meat counter)

½ cup plus 1 tablespoon all-purpose flour

¾ cup plus 1 tablespoon heavy cream

1 ½ to 2 ¼ cups whole milk (see notes)

1 ¼ teaspoons chopped fresh sage leaves

2 ½ teaspoons minced garlic

¾ teaspoon fresh chopped rosemary

1 ¼ teaspoons ground black pepper

1 ¼ teaspoons salt

1 ¼ teaspoons packed brown sugar

1 teaspoon crushed red pepper flakes

Notes: If the gravy thickens too quickly, stir in a little more milk. You want to end up with about 5 cups of gravy.

• If you don’t have fresh herbs, dry herbs will do, but the taste will not be quite the same.

1. Position rack in the center of the oven. Preheat oven to 350 degrees.

2. Combine flour, baking powder, baking soda and salt in a large mixing bowl. Whisk or stir to blend.

3. Cut the stick of butter into cubes. Quarter the stick of butter and cut into small ½ cubes.

4. Mix to blend butter cubes throughout the flour mixture.

5. Scoop mix into the bowl of a food processor and pulse until the butter resembles small pebbles. Do this in 3 or 4 batches. Return to mixing bowl.

6. Combine buttermilk with egg in a small bowl and stir or whisk to blend.

7. Make a deep well in the center of the dry ingredients. Add the buttermilk and egg mixture to the well.

8. Mix the ingredients with gloved hands or turn dry ingredients into the wet with a rubber spatula or a big spoon. At Southwest Diner, they mix by gloved hands to a uniform consistency so as not to overwork the dough. The dough will be sticky to the touch.

9. Line an 18-by-12-inch rimmed cookie sheet with parchment paper. Drop biscuit dough using a No. 2 ice cream scoop, which is almost ¼-cup, onto parchment-lined sheet. Place 3 biscuits across and 3 biscuits down for spacing.

10. Bake one sheet at a time for 10 minutes. Turn the sheet and continue baking an additional 5 minutes. Check for doneness. The tops should be a light golden brown and dry to the touch. If the biscuits need additional bake time, check at 2-minute intervals and remove promptly when lightly golden brown.

11. Remove the baking sheet to a cooling rack. Allow the biscuits to sit on the sheet until they are cool enough to handle. Remove to a platter and reserve.

12. To make the gravy, add bacon fat to a 12-inch heavy-bottomed skillet, sauté pan or a Dutch oven over medium-high heat until melted. Add ground pork and cook fully, taking care to break up the meat into crumbles as it cooks.

13. Sprinkle flour over the meat mixture and stir until it is fully absorbed. The consistency will be paste-like. Cook the flour into the meat completely to avoid a raw flour taste in the gravy.

14. Add the heavy cream, 1 ½ cups of milk and sage, garlic, rosemary, black pepper, salt, brown sugar and crushed red pepper to the cooked pork. Stir often after you add the cream and milk as the mixture could scorch easily.

15. Stir constantly over medium until the gravy reaches the desired thickness. If the gravy becomes too thick, stir in the reserved milk.

16. To assemble: split the biscuits in half with a serrated knife. Melt remaining 2 tablespoons of butter in a small pot and brush on a griddle or skillet as needed to toast the biscuits. Place cut side down and toast until lightly browned. Repeat and grill remaining biscuits.

17. Place 2 biscuits, 4 halves, on each plate. Use ½ cup of gravy for each plate, ladling gravy over each half. Serve immediately.

Per serving: 538 calories; 30g fat; 16g saturated fat; 111mg cholesterol; 17g protein; 48g carbohydrate; 4g sugar; 2g fiber; 795mg sodium; 112mg calcium.

Yield: 7 large pancakes

1 1/3 cups all-purpose flour

1 1/3 cups yellow cornmeal

6½ tablespoons granulated sugar

¾ teaspoon baking powder

¾ teaspoon baking soda

¾ teaspoon fine sea salt

3 large eggs

1 2/3 cups buttermilk

4 tablespoons (generous) melted unsalted butter

1. In a bowl, use a wire whisk to stir together flour, cornmeal, sugar, baking powder, baking soda and salt.

2. In a second large bowl, whisk eggs until whites and yolks are completely combined, then whisk in buttermilk.

3. Gently whisk in half the flour mixture, just until combined. Whisk in remaining flour mixture, just until combined (a few floury bits are fine). Slowly pour butter in a steady stream into the bowl with one hand while gently whisking it in with the other.

4. Heat a lightly greased griddle until hot, about 350 degrees. Scoop a half cup pancake batter onto griddle, cook just until golden on bottom and air bubbles “pop” on top. Flip and cook until golden.

5. To serve Southwest Diner style, serve pancakes hot in a short stack (2 pancakes) or tall stack (3 pancakes) topped with whipped salted butter and pancake syrup or maple syrup.

Per pancake: 355 calories; 10g fat; 5g saturated fat; 99mg cholesterol; 9g protein; 57g carbohydrate; 15g sugar; 2g fiber; no sodium; 488mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 4 cups

1½ cups ketchup

½ cup tomato sauce

¾ cup apple cider vinegar

¾ cup Worcestershire

½ cup honey

½ cup strong dark-roast coffee

2 tablespoons brewed coffee grounds

2 tablespoons Sugarfire Smoke House rub

¼ teaspoon salt

¼ teaspoon black pepper

Notes: For ketchup, Sugarfire uses a West Creek product labeled “33% ketchup” that’s not available to consumers. It tastes a lot like Heinz mixed with some portion of tomato sauce. For tomato sauce, Sugarfire uses a West Creek product labeled “fancy tomato sauce.”

1. Combine all ingredients in a heavy saucepan. Bring to a boil and let simmer for 15 minutes until slightly reduced and the sauce coats the back a spoon.

2. Refrigerate to store but rewarm to serve.

Per serving:

Per (2-tablespoon) serving: 35 calories; no fat; no saturated fat; no cholesterol; no protein; 10g carbohydrate; 8g sugar; no fiber; 320g sodium; 10mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 8 servings

For beets:

4 large beets

Kosher salt

For beet puree:

Roasted beet scraps

Water

Kosher salt

For sherry vinaigrette:

1 shallot, finely diced

1/8 cup sherry vinegar

1 cup extra-virgin olive oil

Pinch kosher salt

Freshly ground pepper

For goat cheese spread:

1 cup goat cheese, room temperature

½ cup mascarpone, room temperature

2 tablespoons pine nuts, toasted with salt and pepper

½ bunch fresh parsley, roughly chopped

1 shallot, finely diced

2 tablespoons sherry vinegar

Salt and freshly ground pepper

To serve, per salad:

About 4 tablespoons roasted beets

1 teaspoon very finely diced shallot

1 teaspoon very finely diced parsley leaves

1 tablespoon pine nuts, toasted with salt & pepper

Pinch salt

Sherry vinaigrette

Goat cheese spread, warmed to room temperature

Pea sprouts

Basil pesto (store-bought or your own recipe)

Beet puree

1. Heat oven to 400 degrees. Gently scrub and trim beets, leaving one inch of stem and “tail” intact. Wrap each beet in foil with a pinch of salt. Bake 1 to 2 hours or until hot in center and fork tender. Remove foil and when beet is cool enough to handle, use a paper towel to rub skins off. Slice beets ¼-inch thick, stack and square the sides (reserving the scraps), cut in ¼ inch dice.

2. Make puree: Puree the scraps in a blender with water and a little salt to form a squeezable puree; place in a squeeze bottle.

3. Make sherry vinaigrette: Combine shallot, vinegar, olive oil, salt and pepper in a bottle or bowl with a tight-fitting lid. Shake vigorously. Makes about 1 cup.

4. Make goat cheese spread: Using a mixer with a paddle attachment, mix goat cheese, mascarpone, parsley, shallot and enough sherry vinegar to reach a creamy consistency. Season with salt and pepper. Scoop into a pastry bag or a freezer bag with a corner snipped. Refrigerate but return to room temperature before assembling salads. Makes about 2 cups.

5. Assemble. In a bowl, combined diced beets, shallot, parsley, pine nuts and salt. Stir in just enough sherry vinaigrette to wet.

6. Just before serving, fill bottom of a 2 3/4 inch by 2 3/4 inch ring mold with about 2 tablespoons diced beet. Pipe in a layer of goat cheese spread. Top with another layer of diced beet. Remove the ring mold (it helps to simultaneously gently press on the beets with an empty hot sauce bottle while lifting the ring mold up around the bottle).

7. To serve The Crossing-style, unmold onto a white rectangular serving plate. Toss pea sprouts with sherry vinaigrette and salt, arrange atop beet mixture. Garnish the plate with flourishes of basil pesto and beet puree.

Per serving: 500 calories; 50g fat; 14g saturated fat; 55mg cholesterol; 7g protein; 8g carbohydrate; 5g sugar; 2g fiber; 160mg sodium; 70mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

To print this recipe, click here and then click the printer icon.

Yield: 48 halves, 16 servings

For eggs

24 large eggs, preferably purchased 2 to 3 weeks before

Cold water to cover plus an inch

Kosher salt (see notes)

Salted ice bath (see notes)

For Plain Deviled Eggs

12 large cooked egg yolks

3 to 5 tablespoons Dijon mustard

3 tablespoons homemade mayonnaise (see notes)

Paprika, for garnish

For Roasted Red Pepper Deviled Eggs

12 large cooked egg yolks

¾ cup diced and drained roasted red peppers

1 ½ tablespoons sambal (see notes)

2 teaspoons Dijon mustard

2 tablespoons homemade mayonnaise

1 tablespoon chopped parsley

1 teaspoons kosher salt or to taste

Notes: Fair recommends a tablespoon of kosher salt for every cup of water for boiling. He uses the same ratio for a salted ice bath, filling a bowl with ice, sprinkling it with salt, then swirling with cold water. Urban Chestnut makes its own mayonnaise with 1 egg yolk, 1 ½ teaspoons champagne vinegar, salt and 1 cup minimally processed rice bran oil. Sambal is a southeast Asian spicy condiment; find it at Global Foods Market in Kirkwood or an Asian market.

1. Cook eggs. In a large, heavy pan, bring eggs, water and salt to a hard, rolling boil. Remove from heat, cover and let stand for 11 to 13 minutes. While eggs cook, prepare salted ice water bath. Drain hot water and “knock eggs around” in the pan to crack the shells a bit, then drop eggs into ice bath until eggs are cool, at least 10 minutes. Move eggs to dry atop a couple layers of paper towel on a baking sheet. Peel eggs (preferably without running water) and let dry on fresh paper towels. Once dry, cut eggs in half lengthwise and pop out the yolks.

2. For Plain Filling: In a food processor, pulse yolks until crumbly. Starting with 3 tablespoons, add mustard and process until smooth, scraping sides as needed. Taste and add about 2 tablespoons more mustard, processing until very smooth. Do not continue with food processor, instead, transfer yolk-mustard mixture to a bowl and use a spatula to work in mayonnaise.

3. For Red Pepper Filling: In a food processor, pulse yolks until crumbly. Add roasted peppers, sambal and mustard and process until smooth, scraping sides as needed. Transfer yolk-red pepper mixture to a bowl, use a spatula to work in mayonnaise, parsley and salt.

4. To serve Urban Chestnut-style, just before serving, use a pastry bag to fill egg halves with fillings like a swirl of soft-serve. To plate, squeeze three dabs filling onto a wood board, top with three egg halves and garnish.

Per serving (Plain, based on 8 servings): 154 calories; 12g fat; 3g saturated fat; 283mg cholesterol; 10g protein; 2g carbohydrate; no sugar; no fiber; 266mg sodium; 43mg calcium.

Per serving (Roasted Red Pepper, based on 8): 147 calories; 10g fat; 3g saturated fat; 282mg cholesterol; 10g protein; 2g carbohydrate; no sugar; 1g fiber; 599mg sodium; 59mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.