A menu for the Incurable Epicureans in St. Louis, featuring recipes calling for seasonal vegetables and fruits and local Missouri products. (skip straight to) ~ Why A Hundred Mile Dinner? ~ ~ What Does "Local" Mean, Anyway? ~ ~ Hundred Mile Dinner Menu for St. Louis ~ Why A Hundred Mile Dinner? For Regular Readers You'll be wondering what's up, why I'm deviating from the standard recipe column. Here's the scoop. In late May, the Kitchen Parade and A Veggie Venture recipes that follow will be cooked by a supper club called the Incurable Epicureans (IE), a food-loving subset of the Missouri Mushroom Society . Each year, the group cooks four theme-focused dinners for 40 to 50 people. Over the last 12 - 15 years, the Incurable Epicureans have focused dinners on the work of chefs and food luminaries such as Julia Child, James Beard, MFK Fisher, Alice Waters and most recently, Marcella Hazan. (A Veggie Venture readers might remember Marce

How often does something simple kinda blow you away? That's my take on this easy egg salad, made with just the classic ingredients (cooked eggs, mayo, a little mustard, a little sweet pickle relish) plus my personal twist of some ... get this ... a little grated cheese. Another reason? Egg salad sandwiches are perfect for picnics, road trips, camping, lunchboxes and brown bags because even when made well ahead of time, the bread doesn't get soggy! Real Food, Fast & Flexible. Budget Friendly. Weeknight Easy, Weekend Special. Great for Meal Prep. Easily Scales from a Couple of Eggs to a Dozen or More. Low Carb. Low Fat. High Protein. Weight Watchers Friendly. Vegetarian.

A collection of favorite vegan recipes, all made without processed food. Fresh, whole and delicious, that's Vegan Done Real. Vegan Visitors: Please know, Kitchen Parade is not a veg(etari)an website but includes many veg(etari)an recipes as part of a healthy omnivore / flexitarian diet. You might appreciate my food blog about vegetables, A Veggie Venture but please know, it is vegetables, NOT vegetarian, even though heavily vegetarian and mostly vegan, see ( Note to Vegetarians ). Regular Readers: No worries, Kitchen Parade is not turning vegan, nor even advocating a vegan diet. What I do want to stand up for is fresh, seasonal healthy food -- real food, not processed food -- whatever our diet choices. "Oprah Winfrey, who has been on more diets than the rest of us combined, challenged her staff to 'go vegan' for a week. Intriguing, except her idea of surviving without meat and dairy -- no explanation why we should go from too much to none -- is to fill yo

An addictive melding of slightly bitter spinach and other leafy greens and creamy stone-ground grits. The recipe is entirely plant-based, perfect for Meatless Mondays or a vegan quick supper. Better still? It's 100% real food, no processed food, what I call Vegan Done Real. Oprah, please, you can do vegan without processed foods too! Real Food, Fresh & Flexible. Weeknight Easy, Weekend Special. Weight Watchers Friendly. Naturally Gluten Free. High Protein. Not just vegan, Vegan Done Real .

For weeks now, I’ve been bursting to share some big news – and finally, today’s the day! Beginning today, I am writing a weekly column for the St. Louis Post-Dispatch! The column's very first recipe is for a fruity, creamy raspberry dessert, I think you'll love it! It’s made with just three ingredients. Splenda is the sweetener, so this dessert is extra special for those who limit their sugar, dieters and diabetics, say. But put it on the table and everyone, I promise, will 'oooh' and 'ahhh' over its tangy creaminess. Here in my home city St. Louis, the blood of hockey fans is said to ‘bleed blue’. If so, then Kellogg blood bleeds black, ink-black. The ‘ink in my blood’ comes naturally: my parents published small-town newspapers; so did all the uncles and aunts on my father’s side; so did my grandparents; so did my great-aunt and great-uncle. Add it up: Kelloggs have been country newspaper people for four generations. AND NOW THE NEWS! Beginning toda

Since 1996, the St. Louis Post-Dispatch has published a weekly restaurant recipe request column called "Special Request". In 2011, I became its author (!!!) and began creating this list of all the local St. Louis restaurant recipes which have been published in the newspaper over the years. Many recipes are online. However, many other recipes are not available online, especially from the early years. Some recipes are published in two cookbooks published by the Post-Dispatch. Enjoy our local restaurants! About This List 54th Street Grill and Bar Algonquin Golf Club American Bounty Restaurant Ameristar St. Charles Anthonino’s Taverna The Art of Entertaining Assumption Greek Orthodox Church Atlas Restaurant Balaban's Wine Cellar & Tapas Bar Balducci’s Restaurant Bandana's Bar-B-Q BARcelona Tapas Restaurant The Barn Bartolino's Restaurants Basket Case Deli The BBQ Saloon Benton Park Cafe Bevo Mill Bici Cafe Big Bear