The annual sale at Kitchen Conservatory starts on Saturday, August 1, 2009 and runs for one week only. Don’t miss out on this once-a-year opportunity to purchase fabulous kitchen essentials at unbeatable prices. Everything — all the cookware, knives, bakeware, cookbooks, and kitchen tools — is on sale. Plus, we are again offering our fun Cookbook Fair. Bring in a […]

The St. Louis Post-Dispatch highlights sweet corn in today’s food section: “When Anne Cori brings fresh-from-the-field corn into the kitchen, she immediately trims off a few kernels and pops them into her mouth. “I taste it for sweetness, and if it’s freshly picked and very sweet, I won’t boil it at all,” says Cori.” The […]

So many delicious ears of corn and so many fabulous corn dishes — what’s a cornivore to eat first? Local corn is in. Fresh corn is delicious in so many dishes: soups, salads, salsas, souffles, puddings, omelets, pastas…the list is endless. The best part of the corn is the “milk” or juice inside the kernals. The easiest way […]

July is the most wonderful time to be in St. Louis, because the local farms are at the peak of the season: tomatoes, potatoes, squash, eggplant, peppers, corn, and succulent peaches. The quality of the produce does not get any better than right here, right now.  Partake of the cream of the crops on July 25 in “Slow-MO” when a […]

According to this week’s New York Times food section, butchering is in; “for chefs, you’re not really in the game if you can’t cut up a pig.” Curious about how to cut up a large animal? Just where does a pork butt come from? What’s the difference between spare ribs and baby back? Do you choose […]

Our first potatoes from our garden! We grow Yukon gold and red Pontiac potatoes. I like the red Pontiac best and my husband prefers the Yukon gold. (A mixed marriage!) We steamed them, then tossed with roasted fresh garlic (yes, still available at Kitchen Conservatory), plus olive oil and salt. No other dinner was needed. […]

Everyone loves pasta and homemade pasta is actually very easy to make. Come learn how to knead, roll, and cut delicious homemade pasta in these upcoming cooking classes: “The Best of All Pasta-ble Worlds” on July 14 at 6 pm with chef Vito Racanelli (cheese ravioli!) “Journey Through the Past-a” on July 17 at 6:30 […]

A perfectly fried food features a crispy, crunchy, yet delicately light coating. It is never soggy. It is never heavy. It is even good when it is a cold leftover. It begs you to eat more. It is possible? Yes. Battering up foods for the deep-fryer usually follow certain pattern. A wet batter of flour, […]

On KMOX radio today, a caller asked for a new pork tenderloin recipe. Here it is: Ginger-Mustard Pork Tenderloin 1 pork tenderloin, silverskin removed 1 teaspoon ground black pepper 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dry mustard 1 teaspoon salt 1 teaspoon ground ginger Combine the pepper, cumin, coriander, mustard, salt, and ginger in a […]

Listen live this Friday, July 3 at 10:10 am on KMOX 1120 AM! Anne Cori will join host Michael Dixon for a discussion of grilling tips for a Fourth of July barbecue. We’ll talk about cooking brats, hot dogs, pork steaks, hamburgers, and more. Call in and tell us what’s on your grill party menu! I’m making this […]