The St. Louis Post-Dispatch Food Section, Let’s Eat, features today a dessert using the cream whipper, which is so much fun! Fill the canister with heavy cream (or in their recipe, sweetened raspberry puree mixed with cream), then use a N2O charger, and — voila — perfect whipped cream comes out in luscious swirls. At […]

Luxurious foods are always on Valentine menus: lobster, crab, scallops, oysters, and other fish and shellfish, which inspired the fishmonger to comment, “Nothing says true love like dead fish.” Nor is killing the live lobster a prelude to a kiss. Be kind to your sweetheart and shell the seafood before serving. Lobster meat is easily […]

Our new cooking class schedule is our best ever! This fabulous agenda offers 200 delicious cooking classes! The variety of food is so exciting. You must read the newsletter to laugh at all of Ruth Sparrow’s clever titles. Please welcome these new chefs to our kitchens: Wil Pelly the sous-chef of Sanctuaria, goes Cuban on […]