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Sherry, mushroom and chicken cannelloni recipe

Sherry, mushroom and chicken cannelloni recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pasta
  • Chicken and mushroom

This rich chicken pasta bake is a combination of mushrooms, cheese and sherry, combined with shredded chicken breast, then stuffed into cannelloni and baked with Parmesan cheese on top. Simply brilliant!

46 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 100g button mushrooms, sliced
  • 55g shiitake mushrooms, thinly sliced
  • 4 tablespoons dry sherry
  • 1 tablespoon olive oil
  • 2 skinless chicken breast fillets
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • 125ml chicken stock
  • 250g ricotta cheese
  • 4 tablespoons grated Gruyere cheese
  • 250g cannelloni pasta
  • 30g butter
  • 2 tablespoons plain flour
  • 4 tablespoons dry sherry
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 175ml milk
  • 4 tablespoons grated Gruyere cheese
  • 3 tablespoons grated Parmesan cheese

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. In nonstick frying pan over medium-high heat, heat 1 tablespoon olive oil. Add button and shiitake mushrooms and cook, stirring constantly, for 2 minutes. Stir in 4 tablespoons sherry and continue to cook until mushrooms are soft and liquid has reduced by half. Remove mushrooms with slotted spoon; set aside. Reserve mushroom sherry liquid; set aside.
  2. In same frying pan, still over medium-high heat, heat 1 tablespoon olive oil. Place chicken breasts and garlic in pan and brown chicken on both sides. Sprinkle with the thyme, pour in the chicken stock, lower the heat and cover. Simmer until chicken is cooked through and no longer pink, 10 minutes. Remove chicken from stock and let cool. Reserve stock; set aside.
  3. Shred cooled chicken. In large bowl, stir together shredded chicken, ricotta, 4 tablespoons Gruyere and mushroom mixture until well combined.
  4. Combine reserved chicken stock and reserved sherry-mushroom liquid to equal 125ml. Skim off any oil that rises to the top.
  5. Bring a large pan of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  6. Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
  7. In a small saucepan, melt butter over medium heat. Dump in flour all at once and stir quickly with whisk to make a roux. Add 4 tablespoons sherry and reserved stock/mushroom liquid a little at a time, whisking constantly until smooth. Sprinkle in salt and pepper, reduce heat to low, and stir constantly until thickened. Slowly whisk in milk and 4 tablespoons Gruyere until completely incorporated and smooth.
  8. Stuff each cannelloni with about 2 tablespoons chicken mixture and place shells closely packed in a single layer in prepared baking dish. Spoon the sauce over the cannelloni and sprinkle with Parmesan. Bake 30 minutes, or until heated through and bubbly. Serve immediately.

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Reviews & ratingsAverage global rating:(49)

Reviews in English (43)

by Muffin Mom N Garlic Girl

I used a rotesseire chicken breasts for ease. Rich and delish. This is probably the first recipe in the history of my all recipes that I will always make as written with out saying it could use this or that.-12 Feb 2007

by TheToastOfTheTown.com

I found the recipe a little bland, but every other family member loved this, so it's a keeper here. Some advice: oftentimes swiss cheese can be used in place of gruyere, and since the gruyere was expensive I decided to go this route. I used an inexpensive swiss and the flavor was too stong for this dish. Next time I will try either Cracker Barrel's Baby Swiss (which is hard to find and why I had to use a store-brand of block swiss) or spring for the Gruyere. I also used only button mushrooms, since I prefer those to shiitake. Finally, next time I make this, I'm going to cover the dish with foil after pouring the sauce over and baking since the sauce basically bakes away and/or "hardens" onto the pasta in it's half hour in the oven.-08 Nov 2005

by Cookie Monster

This came out very good with a few adjustments. First, I made this without the chicken & subbed Fontinella in place of the Gruyere. I added some red pepper flakes in with the garlic & since I omitted the chicken, the ricotta mixture seemed boring.. so I spiced it up a bit with some coriander, parsley, S&P, and a pinch of allspice. It gave the shells plenty of taste. I wouldn't change the sauce. It was very tasty!-27 Dec 2010


Chicken with Mushrooms & Pancetta


Chicken breasts are guaranteed to make an appearance in at least four out of five of my weeknight dinners. Sounds pretty boring right?

Truthfully I fall into a chicken salad rut from time to time, but it’s hard to be creative when you are short on time, it’s late in the evening and your fridge is bare. I came up with this chicken and mushroom recipe on one such evening when I was starving and knew a salad just wasn’t going to cut it.


This is such a fantastic weeknight dish to add to your roster. It takes just 30 minutes to make, it is absolutely delicious, and it’s healthy, without tasting “too healthy”. The chicken is flattened and then coated in almond flour so it gets nice and crisp when cooked. The mushroom, leek, onion and pancetta mixture is a perfect pairing with its creamy and salty flavour, which is cut through with a touch of acidity from the addition of vinegar (or toss in a splash of white wine if you can’t find the right vinegar to use). If you don’t have pancetta, add in some bacon, and the leeks can easily be substituted for more onions, this recipe is super versatile! An added bonus, it requires just one pan which means less time washing up!


If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!


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Sept 2017 – Magic of Mushrooms, Kennett Square Mushroom Festival, James Beard Blended Burger, Mushroom Recipes

Mushrooms, the plant of immortality, guided ancient Egyptians 4500 years ago. Their flavor fascinated the pharaohs of Egypt so much that mushrooms were only used as food for royalty. Look at the history of Russia, China, Greece, Mexico, and Latin America and you will find mushroom rituals being practiced. Their properties were believed to produce super-human strength, cognitive advantages, and even guide souls to the gods.

Shiitake Mushrooms at Woodlands Retail Store at Phillips Mushroom Farms on Sept 8th 2017

Aztecs and other indigenous Americans used mushrooms in religious practice and for divination. The mushroom was a spiritual cornerstone of these people and this legacy lives on in southern Mexico today. All over the globe, mushrooms left their imprint on great civilizations of the past

Maitake Mushrooms at Kennett Square PA Festival Mushroom Exhibit on Sept 10th 2017

What are Mushrooms?

Mushrooms are classified as vegetables in the food world, but they are not technically plants. They belong to the fungi kingdom. All mushrooms are fungi, but not all fungi are mushrooms. For those fungi that produce them, the mushroom plays a similar role to a flower or a fruit in plants.

Pink, Yellow and Gray Oyster Mushrooms at Kennett Square PA Festival Mushroom Exhibit Sept 10th 2017

Adding Types of Mushrooms to Your Diet:
There are many different types of mushrooms such as White Button, Oyster, Crimini, Portabella, Enoki, Maitake, and Shiitake. The Fresh Mushrooms site offers a pdf chart that describes their flavor, appearance, and nutrition. It will also explain how to prepare and cook them.

The Mushroom Cap – Kennett Square, PA

Gloria Goodtaste Entering the Mushroom Cap in Kennett Square, PA Owned by Kathi Lafferty

Our first stop was at The Mushroom Cap, a store located in downtown Kennett Square, where visitors and locals can find mushroom products, dishes, and even toys. I met Kathi Lafferty, who told us about the history of mushrooms from their very beginning and even knew about the benefits of eating mushrooms.

Interior of the Mushroom Cap

It was here that we met Jim Angelucci, the General Manager from Phillips Mushroom Farms L.P., the largest producer and marketer of specialty mushrooms in the country.

Jim Angelucci, the General Manager from Phillips Mushroom Farms L.P., the largest producer and marketer of specialty mushrooms in the country.

Phillips Mushroom Farms – Kennett Square, PA

Philips Mushroom Farms – Kennett Square PA – Large Scale Commercial Mushroom Grower – One of 300 Growers in the Kennett Square Area

The Phillips family has been growing mushrooms since the late 1920s. Jim grew up in Kennett Square area and took a position there in 1973. In 2010, Jim represented the American Mushroom Industry before a subcommittee on Horticulture and Organic Agriculture. The mushroom farm community was particularly proud of their food safety record and their Mushroom Good Agricultural Practices Program. We were very impressed by their high quality production techniques and concern with offering consumers the very best mushrooms. Jim has been often quoted and mentioned in many books regarding the mushroom industry as an expert in this field.

One of Many Phillips Mushroom Farms Buildings in Kennett Square PA

Live White Mushrooms Growing in Kennett Square PA Festival Mushroom Exhibit on Sept 10th 2017

The Woodlands at Phillips Farms

Woodlands at Phillips Farms – Kennett Square PA

Sideview of the Woodlands at Phillips Farms- Kennett Square, PA

We were delighted when Jim Angelucci offered to guide us around The Woodlands to see the mushrooms in action, visit a living mushroom exhibit, watch a video, and even stop by the Woodlands retail store, filled with Phillips mushrooms, gourmet food items and gifts.

Pom Pom Mushrooms at the Woodlands at Phillips Farms

Pom Pom Mushrooms on Display at Woodlands – Phillips Retail Store

While we were there, Jim introduced us to the Phillip’s family, who made us feel just like family. They took us on a Woodland store tour, letting us experience their family’s experiences with mushrooms. Each twist and turn in the house/store offered a unique and personal peek into their lives. We can’t thank Jim Angelucci and Phillip’s family enough for the five star experiences that they offer to every visitor.

Their online store is one of the places where you can order those “hard to find” mushrooms. Their Pom Pom mushrooms are fantastic.

Lion’s Mane “Crab” Cakes

“Lion’s Mane “Crab” Cakes” with Pom Pom Mushrooms

About this Recipe: Crisp “crab-like” cakes are perfect for an evening dinner or even special occasion. They have a light seafood flavor that combine with fresh onion, garlic, and Asian seasoning. You just won’t believe that these are made with Lion’s Mane (Pom Pom) mushrooms that add a super power blast of nutrition. So yummy!

James Beard Blended Burger Initiative

The Blended Burger Project™ is a movement in partnership with the James Beard Foundation to make burgers better by blending mushrooms with meat—creating a more delicious, nutritious and sustainable burger

Kennett Square Mushroom Blended Burger Demonstrations

This year was really special because the newest culinary trend brought James Beard Foundation and their Blended Burger Project right to the Culinary Tent. Chef Nick Mezzina made a “Misconduct Mushroom Burger” Chef Edward Engle cooked up his “Rocket to Kennett Burger” and Chef Kyle Cassell shared “The Capital Burger”.

Chef Nick Mezzina of Misconduct Tavern, Philadelphia, PA

Chef Nick Mezzina of Misconduct Tavern, Philadelphia, PA at Kennett Square Mushroom Festival Demonstrating his Misconduct Blended Burger

From food, art, music to contests, mushrooms played the starring role at the giant party. Did you ever wonder how to cook those mushrooms? Roast, bread, stir fry, grill, or sauté –and you will have a delicious mushroom dish.

“Misconduct Blended Burger” with 25% Mushroom Content as Demonstrated by Chef Nick Mezzina at Kennett Square Mushroom Festival

All three were Blended Burgers, which meant each chef made their burgers more delicious, nutritious, and sustainable by blending chopped mushrooms with the meat

Chef Kyle Cassell of Hilton Garden Inn – Kennett Square

Chef Kyle Cassell of Hilton Garden Inn Demonstrating his Blended “Capital Burger” at the Kennett Square Mushroom Festival

It was an opportunity for everyone to experience how their favorite foods can be made healthier and more sustainable simply by substituting 25 to 50 percent of the burger’s protein with mushrooms

Chef Kyle Cassell’s Blended Burger “Capital Burger” as sampled by Audience at the Kennett Square Mushroom Festival

Chef Edward Engle of McGillins Old Ale House Philadelphia, PA

Chef Edward Engle of McGillis Ale House Philadelphia, PA Demonstrating his “Rocket to Kennett” Blended Burger

After each demonstration, they offered each person a whole burger for munching and grading.

Chef Edward Engle’s Blended Burger “Rocket to Kenneth” as Demonstrated at the Kennett Square Mushroom Festival

With a warm breeze and lots of picnic sunshine, the moist delicious burgers all won top awards with the audience. The added mushrooms kept the burger moist and juicy. It looks like adding a touch of mushrooms is one shroomy great idea.

Blended Burger Recipes

Shiitake Pork Burger with Banh Mi Slaw on Brioche Bun

Shiitake Pork Burger with Banh Mi Slaw on Brioche Bun

About the Recipe: Infuse umami in your grill game and make this Shiitake Pork Burger, complete with shiitake mushrooms and Banh Mi Slaw served on a brioche bun.

Shiitake & Basil Burger

About the Recipe: All of us want one of those juicy, full of flavor burgers snuggled on a fresh baked bun along with juicy tomatoes, spirited onion slices, and covered with a robe of melting cheese. Look no further! This mushroom blended beef burger will do it all. Adding a red wine flavored mushroom gravy sauce loaded with Shiitake mushrooms is the perfect finish. Yes, it’s that delicious!

Kennett Square 32nd Annual Mushroom Festival

Scene from Kennett Square Mushroom Festival Sept 10th 2017

Mushroom Fun for Everyone
There’s no lack of excitement at this Festival. If you love cars, Jungle Jim’s Lieberman’s ‘73 Vega Funny Car was this year’s featured ride.’ Of course, there’s also a National Fried Mushroom Eating Championship, a Mushroom Run. A Mushroom Growers’ Exhibit, Musical Concert, Painted Mushrooms, and a Baby Photo Contest.

Kennett Square 32nd Annual Mushroom Festival Information Brochure

The Mushroom Capital of the USA.
The 32nd Annual Mushroom Festival is a two day event (Sept 9th and 10th) and collected approx. $80,000 in 2016 for local charities in the Kennett Square area.

Amateur Cooking Competition – Kennett Square Mushroom Festival

One of the highlights of the day was an Amateur Mushroom Cook-Off in the Special Events Tent, where selected finalists prepared their original recipes using Mushrooms and Chicken.

The 2017 Amateur Mushroom Cook Off Finalists were:

  • Devon Delaney, of Westport, Connecticut: Bon Vivant Mushrooms and Chicken Crepes
  • Hidemi Walsh, of Centreville, Virginia: Spicy Shiitake Tomato Pesto and Chicken Parmesan Pizza
  • Christine Familetti, of Broomhall, Pennsylvania: Mushroom and Chicken Cannelloni with Mushroom Cognac Sauce
  • Lynn Beamer, of Wadmalaw Island, South Carolina: Five Mushroom Tartine with Fresh Pickled Vegetables
  • Ronna Farley, of Rockville, Maryland: Loaded Crimini Thai Sauced Chicken
  • Sherry Kozlowski, of Morgantown, West Virginia: Chicken Porcini Stuffed Ravioli with Creamy Mushroom Gravy

Contestants Hard at Work Preparing Dishes for Judging

They had about 60 minutes to cook their recipes for the judges, and each finalist set up an attractive table display for their recipe. The light breezes challenged the finalists as they tried to keep their recipes warm.

Hideki Walsh of Centreville, VA Making her Recipe

“Spicy Shiitake Tomato Pesto And Chicken Parmesan Pizza”

Roona Farley of Rockville, MD Making Her Recipe

Ronna Farley Holding her “Loaded Crimini Thai Sauced Chicken” Recipe

Sherry Kozlowski of Morgantown, WV

“Chicken Porcini Stuffed Ravioli with Creamy Mushroom Gravy”

Devon Delaney of Westport, CT Preparing Her Dish

“Bon Vivant Mushrooms and Chicken Crepes”

Christine Familetti of Broomall, PA Preparing her Dish

“Mushroom and Chicken Cannelloni with Mushroom Cognac Sauce”

Tasting and Scoring by Judges of Entrants Dishes at the Kennett Square ‘Mushroom Cooking Contest

Three judges tasted and scored the completed dishes.

Then the winners were announced. Each finalist received a $100 prize.

2nd Place Winner Christine Familetti of Broomall, PA with “Mushroom and Chicken Canneloni with Mushroom Cognac Sauce”

3rd Place Winner -Sherry Kozlowski of Morgantown, WV with “Chicken Porcini Stuffed Ravioli with Creamy Mushroom Gravy”

1st Place Win went to Devon Delaney of Westport, CT with her. …………. “Bon Vivant Mushrooms and Chicken Crepes”

“Bon Vivant Mushrooms and Chicken Crepes” as Presented to the Judging Panel

Devon Delaney from Westport, Connecticut’s recipe Bon Vivant Mushrooms and Chicken Crepes won the first prize, a $500 prize and the opportunity to compete in the World Food Championships in Orange Beach, Alabama this November

Culinary Tent Mushroom Festival Chef Demonstrations

Chef Barry Crumlich – Executive Chef – Pennsylvania Governor’s Residence

Chef Barry Crumlich’s – Portabella Mushroom & Gruyere Grantin

Visiting the Culinary Tent

In the Culinary Tent, chefs were demonstrating their favorites. Chef Barry Crumlich shared his Portabella Mushroom & Gruyere Gratin, a perfect dish for the holidays and Chef Jim Del Vescovo and his 82 year old dad Albert prepared Classic Italian Gnocchi. We later asked them what they thought about modern techniques and ingredients being used today.

Jim & Albert Del Vescovo participating in demo at Mushroom Festival in Culinary Tent

Albert Del Vescovo (82 yr old father of Jim) Making his Mother’s Gnocchi Recipe

Albert Del Vescovo Making the Home Made Gnocchi with Commercial Ricotta Cheese

Kennett Square Mushroom Festival
Mushroom Soup Competition

Another favorite was the Soup and Wine event where local chefs prepared their best recipes and also the best PA wine samples were shared. With lively music playing, you had a chance to taste your favorites and cast your votes. You could feel the enthusiasm in the air as people tasted and decided on their winning soup and wine

Kyle Cassell & Co. of the Hilton Garden Inn – Kennett Square, PA

Ingredients for the Foxfire at the Stone Barn Mushroom Chowder

The Foxfire at the Stone Barn Mushroom Chowder

The Desmond at Malvern, PA

Kennett Square Golf and Country Club – Roasted Mushroom & Butternut Squash Chowder

Kennett Square Inn – Mushroom Gazpacho

Ingredient List for Kennett Square Inn – Mushroom Gazpacho

Kyle Cassell, the Food and Beverage Manager from Hilton Garden Inn, Kennett Square/Longwood

1st Place Winner in the People’s Choice Awards at the 32nd Annual Mushroom Festival

Kyle Cassell,the Food and Beverage Manager from Hilton Garden Inn, Kennett Square/Longwood was named as the best Mushroom Soup for 2017 and did one happy dance as the crowd cheered. His soup was absolutely delicious and our pick too.

Mushroom Recipes

Store Bought Mushrooms used to Develop the following Recipes

Assortment of mushrooms we used in preparing the recipes you will see below.

“Stuffed Mushroom” Soup Florentine

“Stuffed Mushroom” Soup Florentine

About the Recipe: This recipe is so simple to make that it makes a perfect quick weekday dinner. The broth is rich with mushroom flavor and blends perfectly with the Italian meatballs that are enriched with some chopped mushrooms. The fresh green spinach and grated Parmesan cheese adds that wonderful Roma touch.

Creamy “Oyster” Stew

Creamy “Oyster” Stew

About the Recipe: “Oyster” here means oyster mushrooms. It is a play on words. I thickened the consistency, which enhanced the oyster mushroom flavor. Garnishing the top with a few oyster mushrooms along with a few drops of hot sauce added an interesting note to the creamy stew.

Spinach Brunch Salad with Spicy Baby Bella Fritters and Bacon Buttermilk Dressing

Spinach Brunch Salad with Spicy Baby Bella Fritters and Bacon Buttermilk Dressing

About the Recipe: Fresh spinach salad, sprinkled with pickled peppadews, sautéed mushrooms, almonds and bacon bites. Crispy onion mushroom fritters add a spicy note. Drizzled buttermilk bacon dressing adds a creamy country flavor. Perfect for a light supper or elegant brunch.

Baby Bella’s Mixed Lettuce Salad

Baby Bella’s Mixed Lettuce Salad

About the Recipe: Seared Baby Bella mushrooms add a delightful fall flavor as well as a dressing for the salad. Dried cranberries give a sweet touch and toasted walnuts add the crunch. Garnish the salad with bright colored and zesty watermelon radish slices. So easy and delicious!

Mushroom Medley in Parchment with Rosemary and Gremolata

Mushroom Medley in Parchment with Rosemary and Gremolata

About the Recipe: Michael Canora says that Gremolata is like Italian MSG and makes everything taste good. He feels that chopping the parsley, lemon zest, and garlic together makes a better blend. This is a unique way to serve a side of mushrooms that you could use as a topping for many other recipes.

Mushroom Ragu – Gourmet Style with Smooth and Creamy Polenta

Mushroom Ragu – Gourmet Style with Smooth and Creamy Polenta

About the Recipe: The deep flavored vegetarian ragu uses fresh and dried mushrooms accented with a splash of wine and rich crushed tomatoes. The layers of flavor come from toasted, savory vegetables, pesto, and thyme that blend into a hearty mushroom sauce to serve over Italian polenta or even pasta. Cosi delizioso!

Black Trumpet Braised Chicken Thighs with Savory Pumpkin Puree and
Frizzied Onions

Black Trumpet Braised Chicken Thighs with Savory Pumpkin Puree and Frizzied Onions

About this Recipe: The chicken is full of flavor and oh, so tender. The trumpet mushrooms add an elegant note to the chicken and gravy. Savory pumpkin makes the recipe easier to make and perfect for the fall season. Crunchy onions add a delightful crisp garnish. This is a perfect make-ahead dish that’s easy to prepare for an elegant dinner.

Mushrooms on the Grape Vine

Mushrooms on the Grape Vine

About the Recipe: The deep flavored vegetarian ragu uses fresh and dried mushrooms accented with a splash of wine and rich crushed tomatoes. The layers of flavor come from toasted, savory vegetables, pesto, and thyme that blend into a hearty mushroom sauce to serve over Italian polenta or even pasta. Cosi delizioso!

Candy Cap Mushrooms

Candy Cap Mushrooms with Maple Flavor used in Dessert Recipes

Candy Cap mushrooms are very small, with caps roughly a half to 1.75 inches in size. The mushrooms have very round chocolate brown or burnt-orange caps that are slightly bumpy with a center divot. Pale orange gills line the underside of the cap and run down into the stem. Fresh Candy Cap mushrooms produce a milky latex liquid when cut. The flesh mirrors the pale orange color of the gills. This unique mushroom offers a burnt sugar or maple syrup-like taste and is lightly aromatic. When dried, the aroma of Candy Cap mushrooms intensifies and can permeate an entire room for a year. Use caution when trying to identify wild mushrooms unless there is a 100% certainty of a mushroom’s identification, do not eat or touch it.

Forest Flavored Maple Breakfast Bread

“Forest Flavored Maple Breakfast Bread” with Candy Cap Mushrooms

About the Recipe: This apple quick bread is a wonderful breakfast treat since it’s not sugar sweet. The taste has a light maple back-flavor and is moist from the fresh apples. Crunchy walnuts add lots of texture, and it’s so much fun decorating with those tiny candy cap mushrooms.

Candy Cap “Caramel” Brownie Bars

Candy Cap “Caramel” Brownie Bars

About this Recipe: You will not believe how delicious this brownie bar is! The flavor sings delicious! It is filled with different types of chocolate and the dates combine with the maple flavored candy cap mushrooms to create a soft, fall-flavored filling. They are very rich and highly addictive.

Just for Fun

Grow Your Own Mushrooms

Mushroom in a Box on Saturday Sept 16th approx. 4 weeks after initiating the Growing Process

We decided that we wanted to try to grow our own mushrooms so we purchased one box and followed the directions printed on its side.

You guessed it – nothing happened. We carefully gave it the required teaspoon of water each day. Even when we traveled locally, the box went with us.

Then the day came when we had to leave for our trip to the Mushroom Festival in Pennsylvania. We just couldn’t leave the mushroom box alone so we hunted around for a mushroom box sitter. Sally, a wonderful neighbor, laughed as she agreed to administer the needed teaspoon of water to the box until we returned.


Parmesan Sherry Cream Sauce for Pasta/Seafood: Don't Debate It, Grate It -- It'll melt your heart away!

Calling all cars, there's a woman in Happy Valley putting cheese sauce on her seafood.  That sounds nonsensical because it is nonsensical and no self-appointed authority on Italian food (yes, Italians in particular get their panties in a bunch over this) is going to convince me otherwise.  In certain circumstances I find the combination of pasta and seafood swimming in a sea of silky, smooth, cheese sauce sensuous and seductive.  In fact, the food world is a better place because philistines like myself aren't afraid to break a culinary commandment once in a while -- especially one without any meaty purpose except to say "thou shall not".  What.

Read my 'rant', then let your taste buds & heart be the judge:

Religion & tradition .  For centuries the consumption of meat and dairy were forbidden on religious holidays and Fridays.  On such occasions, fish and seafood were the logical replacement for meat and poultry.  Since cheese is a dairy product, the few times a year and one day a week the family cook served fish or seafood, cheese was never a part of their recipe. Traditional fish dishes passed down from generation to generation contained no cheese because it was a rule, not because it didn't taste good.  Hear me:  I have nothing against religious tradition -- I've got plenty of cheeseless fish and seafood recipes in my repertoire.  

Geography & economy .  After considering the time period this rule was imposed, I think it to be brilliant.  People naturally gravitate to warm climates near a source for water (rivers, lakes, oceans)  where they can raise animals and grow crops to feed their family.  Wherever you have a large populous, like it or not, you've gotta have a government, and, if you're in charge and want to stay in charge:  you've gotta keep your people fed, and, money in the pockets of the people who sell food to people who don't grow their own.  It's the economy stupid, and, in an economy in a warm climate with no refrigeration, eating fish once a week was the perfect control mechanism to encourage fisherman to deliver fresh fish to the dock on the same day each week. The fish didn't spoil and the fisherman had money in their pockets.  It was a win/win situation.    

Common sense & logic .  Never say never, or, at least not to me.  In this day and age, with the information superhighway and the ability to purchase and taste all sorts of exotic ingredients from all corners of the world at my fingertips, that attitude is unattractive.  I will listen all day to someone banter intelligently about the history and customs behind a classic dish, but to no one who lacks the capacity to embrace thoughtful, inciteful ideas for an update or even a complete makeover (within culinary reason).  It's all about striking the right balance, and, for me, seafood and certain cheese sauces play quite well together:  I enjoy seafood alfredo, lobster mac & cheese, and, shrimp tetrazzini.  I like a sprinkling of cheese on my linguini with clam sauce and my mussels marinara too.  There is no food rule in the world that could ever prevent me me from eating properly-prepared lobster Thermidor either -- vive la France.  Now ponder this: Parmesan crusted cod, halibut or tilapia is a tasty way to get your kids to learn to like fish.  And, last but not least, don't even think about removing the cream cheese from my bagel with lox!  

When in Rome, eat like the Romans and enjoy it, but:

Don't adopt a notion just because you've heard it from birth!      

This is a nice, mild (not overpowering), versatile cheese sauce that works for my delicately-flavored fish and seafood needs.  I usually make it with all cream, not fish or seafood stock, although a half cream, half stock version works great too.  I season it with cayenne pepper for a bit of added heat, but, feel free to substitute white pepper.  When I make seafood lasagna, I often add a half cup of minced onion too.  We all know what a splash of sherry does to bring up the flavor of our crab, lobster, shrimp or seafood bisque -- it does the very same thing for this sauce. You can make it a day in advance too.  Just reheat it gently on the stovetop or microwave, but be prepared to add additional cream (or stock) to thin it to the consistency you're looking for.

4  tablespoons salted butter

4  tablespoons all-purpose flour

1/8  teaspoon ground nutmeg

1/2  teaspoon:  garlic powder, cayenne pepper & sea salt

3  cups heavy cream + up to 1/2 cup milk, to control consistency

2  cups finely-grated Parmigiano-Reggiano cheese

2-4  tablespoons sherry, to taste

Step 1 .  In a 3 1/2-quart chef's pan, melt the butter over low heat.  

Increase heat to medium and stir in the flour, nutmeg, garlic powder, cayenne pepper and sea salt. Using a large spoon or a small whisk, stirring constantly, cook until mixture (roux) is thick, smooth and bubbly, about 30-45 seconds.  This happens really fast.

Step 2 . Add the cream, in a slow steady stream, stirring or whisking constantly.

Carefully adjust heat to a gentle simmer (not too high or it will scorch) and continue to cook until smooth, thickened and drizzly, about 2 minutes.  Turn the heat off.

Step 3 . Sprinkle in the Parmigiano-Reggiano. Finely-grated cheese melts evenly and quickly.  Stir until the mixture is smooth and ribbonlike, adding milk if necessary, or, just because you want the sauce a little thinner.  Add the sherry, to taste. You will have 3-3 1/2 cups of silky-smooth, ultra-creamy, mild, well-balanced cheese sauce suited for fish or seafood.

A sublime cheese sauce for fish or seafood:

Moral of the story:  put it on a plate & stick a fork in it:

Parmesan Sherry Cream Sauce for Pasta/Seafood :  Recipe yields 3-3 1/2 cups, enough to sauce 1 pound of pasta tossed with 1 1/2 pounds of cooked pieces of seafood.

Special Equipment List :  microplane grater 3 1/2-quart chef's pan w/straight, deep sides large spoon or small whisk 

Cook's Note :  While I personally don't equate cheddar cheese or cheddar cheese sauce with fish or seafood, there are a lot of food enthusiasts who might.  You can find

My Basic Cheddar Cheese Sauce for Vegetables

by clicking into Categories 4, 8, 14, 17 or 20!

"We are all in this food world together."

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 20140

Portioning Poultry: The Chart/Guide that Will Help

Tettie's Baked Mashed-Potato Stuffing Casserole

Home for the Holidays: The Cheese Cracker Tray

Crunchy 'n Tangy Gorgonzola and Walnut Spread

Crockpot Lasagna - I made it, it works & it's good!

Untangling an American Retro Classic: Tetrazzini (Stranded Pasta baked in Parmesan Cream Sauce)

Cooking with Bay Laurel (Fresh vs. Dried Leaves)

Mel's Got Spaghetti "a la Carbonara" on Her Mind (A Simple Recipe w/Fond Memories & Rich History)


Sherry, mushroom and chicken cannelloni recipe - Recipes

Sweet and Sour Chicken

Serves: 4
Points per serve: 7

500 grams chicken breast fillet, diced
2 teaspoons sugar
3 tablespoons soy sauce
1 tablespoon dry sherry
1/3 cup cornflour
1/3 cup water
oil for deep frying
1 red capsicum, diced
1 green capsicum, diced
1 onion, diced
1 440 gram can pineapple pieces, drained and reserve juice
2 tablespoons tomato sauce
1/4 cup white vinegar
1/4 cup water
1 1/2 tablespoons cornflour, extra

Combine sugar, soy sauce and sherry in a bowl and stir well. Add diced chicken, stir to coast and leave to marinade for 1 hour, stirring occasionally.

Drain meat from marinade, reserve liquid.

Mix the cornflour and water in a bowl to make a batter. Add chicken pieces. Heat oil in wok or large frying pan. Cook chicken, several pieces at a time, cooking until golden brown. Drain on paper towel and keep warm.

Drain oil from wok, leaving about 1 tablespoon of oil. Return over high heat, add the capsicums and the onions. Stir fry for 2 - 4 minutes. Mix together tomato sauce, vinegar and reserved pineapple juice. Add to the wok, tossing through the vegetables. Add the pineapple pieces. Mix the remaining cornflour with water, add to the wok, stirring continuously until boiling and starting to thicken.


Delicious Meals to Feed a Hungry Crowd

Cooking for a lot of people with different tastes and requirements can be very, very stressful but it needn't be. There are lots of dishes that look, and taste, great but don't require half as much elbow grease as your guests will assume.

We've rounded up our favourite recipes to help you be the hostess with the mostess without having to quit your day job! From cheesy lasagne, fresh paella, veg and meat dishes, to sweet cranberry and orange bread which can be teared and shared - there's something for everyone.

Choosing one of these dishes will free you up to decorate the table, whip up some impressive canapés or relax before your guests arrive.


3 of 13

Caramelized Sherry Onions

For real, true, buttery-soft caramelized onions, you have to be patient. Cook low and slow, and the onions will “melt” down to the most wonderfully silky texture. If you try to rush the process and increase the heat, your onions will likely brown to much or burn.

You can freeze these. If you’re doing so, freeze in small 1/2-cup portions so they’re easier to thaw. Use these as a pizza “sauce,” sandwich or burger topping, or pasta toss-in. Or chop the onions and stir into sour cream with some chopped green onions for French onion dip. You can also turn them into French onion soup combine with hot beef stock or vegetable stock, and float a Gruyere-topped crouton on top.


Recipe Summary

  • Savory Crepes
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, thinly sliced (1 tablespoon)
  • 5 ounces baby spinach (5 cups, lightly packed)
  • Gruyere Bechamel
  • 1 1/2 cups cooked chicken, shredded
  • 1/2 cup Gruyere, shredded
  • Chopped fresh parsley, for serving

Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.

Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.


Recipes from Restaurants in the St. Louis Metro Area

This list is still in development, please come back later for the complete list. If you're looking for a particular St. Louis restaurant recipe published in the Post-Dispatch, please search the Post-Dispatch website at StlToday.

Algonquin Golf Club
St. Louis, Missouri (Rock Hill)
For reservations, phone 314-962-3200
RECIPES
Chicken & Mushroom Crepes (2017)

American Bounty Restaurant (closed)
Washington, Missouri
RECIPES
Warm Green Apple Cobbler (2012)
Beef Tenderloin Medallions With Port Reduction And Gorgonzola (2007), More Special Requests cookbook
Tomato Soup with Balsamic Vinaigrette & Pesto (2004)
Warm Green Apple Cobbler with Sauce of the Missouri River Valley (2001), not online, not in cookbooks
Nine-Way Pasta (2000), not online, not in cookbooks

Ameristar Casino St. Charles
St. Charles, Missouri
RECIPES
Shrimp & Chicken Gumbo (2010)
Shrimp Pan Roast (2009), More Special Requests cookbook
Chicken Spring Rolls (2008)
Carrot Cake (2007), not online, not in cookbooks

Anthonino’s Taverna
St. Louis, Missouri (On the Hill)
For reservations, phone 314-773-4455
RECIPES
House Salad Dressing (2017)

The Art of Entertaining
St. Louis, Missouri (Webster Groves)
For orders, phone 314-963-9899
RECIPES
Bacon-Wrapped Pineapple (2012)
Gorgonzola Green Beans (2008)

Assumption Greek Orthodox Church
Home of the St. Louis Greek Fest
Town & Country, Missouri
RECIPES
Baked Fish (2015)
Greek Salad Dressing (2012)
Shrimp Saganaki with Rice (2001), not online, not in cookbooks

Atlas Restaurant (closed)
St. Louis, Missouri (DeBaliviere)
RECIPES
Butterscotch Pudding (2012)

Balaban's Wine Cellar & Tapas Bar
St. Louis, Missouri (Central West End for 37 years, now in Chesterfield)
For reservations, phone 636-449-6700
RECIPES
Smoked Trout Pancakes (2012)

Balducci’s Restaurant
St. Louis, Missouri (Maryland Heights)
For reservations, phone 314-576-5024
RECIPES
French Onion Au Gratin Soup (2015)

Bandana's Bar-B-Q
St. Louis, Missouri (several locations)
RECIPES
Potato Salad (2014)

The Barn
St. Louis, Missouri (Crestwood)
For reservations, phone 314-966-8397
RECIPES
Sugared Apricot Scones (2016)

Bartolino's Restaurants
St. Louis, Missouri
BARTOLINO'S OSTERIA (The Hill)
For reservations, phone 314-644-2266

BARTOLINO'S SOUTH (South Lindbergh)
For reservations, phone 314-487-4545
RECIPES
Crab-Stuffed Tenderloin (2014)
Grilled Salmon with Orzo Pasta (2012)
Chicken Ragni (2000), not online, not in cookbooks
Chicken Franco (1999), not online, not in cookbooks
Alson Linguine with Shrimp & Pine Nuts (1996), not online, not in cookbooks

Basket Case Deli (closed)
Washington, Missouri
RECIPES
Sweet Potato Salad (2011)
Gooey Butter Bread Pudding with Homemade Caramel Sauce (2011)

The BBQ Saloon
St. Louis, Missouri (Central West End)
For reservations, phone 314-833-6666
RECIPES
Potato Salad (2017)

Benton Park Cafe
St. Louis, Missouri (Benton Park)
For information, phone 314-771-7200
RECIPES
Strawberry Poppy Seed Salad (2012)

Bevo Mill (now Das Bevo)
St. Louis, Missouri (South City)
For reservations, phone 314-832-6776
RECIPES
Potato Pancakes (2011)
Sauerbraten (2009), More Special Requests cookbook
Seafood Salad (2000), not online, not in cookbooks

Bici Cafe (closed)
St. Louis, Missouri (University City)
RECIPES
Bici Cafe's Mushroom Ravioli (2012)

Big Bear Grill
St. Louis, Missouri (Wildwood)
For reservations, phone 636-405-1100
RECIPES
Pepper Jack Potato Soup (2014)

Bill Gianino's Restaurant
St. Louis, Missouri (Oakville)
For reservations, phone 314-892-6326
RECIPES
Cod Cardinale (2011)
Steak Modiga (2005)
Light Chicken Primavera (2002), not online, not in cookbooks
Ravioli Prosciutto (2000), not online, not in cookbooks

Bixby's (closed)
St. Louis, Missouri (Missouri History Museum at Forest Park)
RECIPES
German Potato Salad (2015)
Mushroom Barley Soup (2015)
Bixby's Shrimp Bisque (2012)

Bleeding Deacon (closed)
St. Louis, Missouri (Chippewa & Gravois)
RECIPES
Bleeding Deacon Meatloaf with Bourbon Ketchup (2011)

The Blue Owl
Kimmswick, Missouri
For reservations, phone 636-464-3128
RECIPES
Coconut Cream Pie (2017)
Tossed Strawberry Salad (2015)
Coconut Cream Dream Cake (2009) More Special Requests Cookbook
Gooey Butter Cookies (2008) More Special Requests Cookbook
German Chocolate Pie (2008)
Eggnog Cheesecake (2005)
White Chili (2005) Special Requests Cookbook
White Chocolate Strawberry Shortcake Pie (2003)
Snickers Pie (2000), not online, not in cookbooks
Strawberry Almond Spinach Salad (1999), not online, not in cookbooks

Blueberry Hill
St. Louis, Missouri (Delmar Loop)
For reservations, phone 314-727-4444
RECIPES
Chicken Noodle Soup (2015)
Spicy Cucumber Yogurt Dressing (2014)

Bobo Noodle House
St. Louis, Missouri (Delmar Loop/Skinker DeBaliviere)
For information, phone 314-863-7373
RECIPES
Grilled Curried Chicken (2014)
Sesame Chicken Salad (2010)

Boogaloo
Maplewood, Missouri
For reservations, phone 314-645-4803
RECIPES
Boogaloo Paella (2011)
Coconut Steamed Mussels (2008), More Special Requests cookbook
Jambalaya (2010)

Brasserie by Niche
St. Louis, Missouri (Central West End)
For reservations, phone
RECIPES
Pumpkin Soup (2016)
Ancient Grain Salad (2015)

Bravo! Cucina Italiana
St. Louis, Missouri (Des Peres)
For reservations, phone 314-821-2562
RECIPES
Chicken, Spinach and Bacon Flatbread (2015) (copycat recipe)

Brio Tuscan Grille
St. Louis, Missouri (Plaza Frontenac)
For reservations, phone 314-432-4410
RECIPES
Tiramisu with Coffee Sauce (2011)
Lobster Bisque (2008), More Special Requests cookbook
Chicken Pasta Fra Diavolo (2007)
Tomato Bisque (2005)

Budweiser Brew House
St. Louis, Missouri (Downtown)
For reservations, phone 314-241-5575
RECIPES
Smashed Avocado Dip (2016)

Byrd & Barrel
St. Louis, Missouri (South City)
For reservations, phone 314-875-9998
RECIPES
Cauliflower (2016)

Café Aroma
Edwardsville, Illinois
For reservations, phone 618-655-1500
RECIPES
Spicy Tortellini Soup (2010)

Caleco's Bar and Grill
St. Louis, Missouri (Downtown & St. Peters)
For reservations, phone 314-421-0708 (Downtown) or 636-970-7926 (St. Peters)
RECIPES
Caleco's House Caesar Dressing (2012)

California Pizza Kitchen
Multiple restaurants in St. Louis area
RECIPES
Avocado Club Egg Rolls (2010)
Chicken Lettuce Wraps (2009)
Chicken Piccata (2009)
Sedona White Corn Tortilla Soup (2005)
Spinach Artichoke Dip (2003)
Dakota Smashed Pea & Barley Soup (2003)
BBQ Chopped Chicken Salad (2001), not online, not in cookbooks
Pumpkin Cheesecake (1999), not online, not in cookbooks
Chicken Caesar Salad (1999), not online, not in cookbooks

Cafe at the Rep
St. Louis, Missouri (Webster Groves)
For tickets, phone 314-968-4925
RECIPES
Sweet Potato Hash with Poached Eggs & Spicy Hollandaise Sauce (2012)

Café Madeleine (Piper Palm House)
St. Louis, Missouri (Tower Grove Park)
For reservations, phone 314-575-5658
RECIPES
Moroccan Pasta Salad (2013)
Vegetable & Barley Soup (2001), not online, not in cookbooks

Cafe Napoli
St. Louis, Missouri (Clayton)
For reservations, phone 314-863-5731
RECIPES
Liver Napoli (2014)

Callier’s Home Plate Deli
St. Louis, Missouri (Ballwin)
For information, phone 636-394-2080
RECIPES
Seasoned Beef Chili (2014)

Canyon Cafe
Frontenac, Missouri (Plaza Frontenac)
For reservations, phone 314-872-3443
RECIPES
Pecan-Crusted Crab Cakes with Chipotle Remoulade (2010)
Sedona Spring Rolls (2010)
South Texas Tortilla Soup (2009), More Special Requests cookbook
Pablo’s Enchiladas (2007)
Desert Fire Pasta (2004)
Tortilla Soup (2003), not online, not in cookbooks
Fire Grilled Tuna (2001), not online, not in cookbooks
King’s Ranch Casserole (1999), not online, not in cookbooks
Kahlua Chocolate Mousse (1999), not online, not in cookbooks

Carondolet Diner
St. Louis, Missouri (East of Broadway)
For reservations, phone 314-833-3470
RECIPES
Western Quiche (2018)

Central Table Food Hall (closed)
St. Louis, Missouri (Central West End)
RECIPES
Spanish Octopus Plate with Harissa and Citrus Pickled Onions (2014)

Charlie Gitto's Downtown
St. Louis, Missouri (Downtown)
For reservations, phone 314-436-2828
RECIPES

Charlie Gitto's
St. Louis, Missouri (The Hill, Chesterfield)
For reservations, phone 314-772-8898
RECIPES
Chopped Salad (2017)
Italian Chopped Salad (2012)
Pumpkin Gelato (2009), More Special Requests cookbook
Penne Borghese (2004), Special Requests cookbook
Potato Soup (1997), not online, not in cookbooks

Charcoal House Restaurant
Rock Hill, Missouri
For reservations, phone 314-968-4842
RECIPES
Coleslaw (2016)
Fried Lobster Tails (2001), not online, not in cookbooks

Chez Marilyn
Alton, Illinois (downtown)
For reservations, phone 618-465-8071
RECIPES
Chicken Tortilla Soup (2012)

Cicero's (closed)
University City, Missouri (Delmar Loop)
RECIPES
Apple Rum Raisin Bread Pudding (2013)
Salmon Wrap (2010)
Cheese Baked Pasta Alamara (2006)
Tortellini in Cream Sauce (1999), not online, not in cookbooks

Citizen Kane’s Steakhouse
St. Louis, Missouri (Kirkwood)
For reservations, phone 314-965-9005
RECIPES
Sautéed Mushrooms (2014)

City Coffeehouse & Creperie
St. Louis, Missouri (Clayton)
For information, phone 314-862-2489
RECIPES
Mexican Tortilla Soup (2013)

City Diner
St. Louis, Missouri (South Grand & Grand Center)
For reservations, phone 314-772-6100
RECIPES
Cuban Sandwich (2013)

Cleveland-Heath
Edwardsville, IL
For information, phone 618-307-4830
RECIPES
Pozole (2018) Coming soon!
Brussels Sprouts (2014)
Broccolini (2013)
Kale Salad (2013)

Comet Coffee
St. Louis, Missouri (Midtown & Kirkwood)
For information, phone 314-932-7770
RECIPES
Chocolate Chip Cookies (2016)

Companion
Multiple St. Louis locations
For information, phone 314-352-4770
RECIPES
Granola Bars (2015)
Companion Cornbread (2012)
Chicken Artichoke Brie Soup (2011)
Chuck’s #39 Chicken Salad (2010)
Potato ‘n’ Egg Bake (2005, republished in 2011), Special Requests cookbook

Concord Grill
St. Louis, Missouri (Afton)
For reservations, phone (314) 849-5239
RECIPES
Pickled Cucumbers (2015)

Cool Beans Cafe & Catering
St. Louis, Missouri (The Hill)
For orders, phone 314-773-4200
RECIPES
Pumpkin Cookies (2000), not online, not in cookbooks

Copia Restaurant & Wine Garden
St. Louis, Missouri (Downtown, Washington Avenue)
For reservations, phone 314-241-9463
RECIPES
Gumbo (2015)

Cork Wine Bar
St. Louis, Missouri (Ferguson)
For reservations, phone 314-521-9463
RECIPES
Chickpea Stew (2013)

Cravings Gourmet Desserts
Webster Groves, Missouri
For information, phone 314-961-3534
RECIPES
Oven-Dried Tomato & Goat Cheese Tart (2014)
Linguini with Wild Mushroom Sauté (2012)
Spanakopita (2005)
Zucchini Umbria (2001), not online, not in cookbooks

Cristo's Restaurant (closed 2012)
St. Louis, Missouri
RECIPES
House Dressing (2010)
Beef Barley Soup (2004)
Steak Soup (1999), not online, not in cookbooks

Crusoe’s Restaurant
St. Louis, Missouri (Oakville)
For reservations, phone 314-892-0620
RECIPES
Stuffed Pepper Soup (2014)

Culpeppers
St. Louis, Missouri (Central West End, O’Fallon & St. Charles)
For information, call 314-361-2828
RECIPES
Meatloaf (2014)

Cyrano's Cafe
St. Louis, Missouri (Webster Groves)
For reservations, phone 314-963-3232
RECIPES
Veggie Burger (2014)

Dalie’s Smokehouse
St. Louis, Missouri (Valley Park)
For reservations, phone 636-529-1898
RECIPES
Mac-n-Cheese (2017)

De Palm Tree Restaurant
St. Louis, Missouri (University City)
For reservations, phone 314-432-4171
RECIPES
Jamaican Jerk Chicken (2013)

Delmar Restaurant & Lounge
University City, Missouri (Delmar Loop)
For reservations, phone 314-725-6565
RECIPES
Buffalo Meatloaf (2010)

Dominic’s On the Hill
St. Louis, Missouri (The Hill)
For reservations, phone 314-771-1632
RECIPES

Dominic’s Trattoria
St. Louis, Missouri (Clayton)
For reservations, phone 314-863-4567
RECIPES
Gnocchi alla Bolognese (2014)

Eclipse Restaurant
St. Louis, Missouri (Delmar Loop, University City)
For reservations, phone 314-726-2222
RECIPES
Mushroom Soup (2016)
Potato Gratin (2013)

Edgewild
St. Louis, Missouri (2 locations)
For information, phone 314-548-2222 (Creve Coeur) or 636-532-0550 (Chesterfield)
RECIPES
Pistachio-Crusted Herbed Goat Cheese (2016)

Edibles & Essentials
St. Louis, Missouri (St. Louis Hills)
For reservations, phone (314) 328-2300
RECIPES
Sweet Potato Curry with Polenta Cakes (2017)
Veggie Burgers (2016)

Eleven Eleven Mississippi
St. Louis, Missouri (Lafayette Square)
For reservations, phone
RECIPES
Pan-Roasted Mussels (2016)
Horseradish Potato Salad (2015)
Crème Custard Napoleon (2006) Special Requests cookbook

Elijah McLean's Restaurant (closed)
Washington, Missouri
RECIPES
American Cut Pork Apple Kraut (2001), not online, not in cookbooks

Faraday’s Steakhouse (St. Louis Renaissance Hotel Airport) (closed)
St. Louis, Missouri
RECIPES
Dauphine Potatoes (2001), not online, not in cookbooks

Farmhaus
St. Louis, Missouri
For reservations, phone 314-647-3800
RECIPES
Ozark Forest Roasted Mushroom Salad (2016)

The Fatted Calf (closed)
Clayton, Missouri
RECIPES
Picadilly Sauce (2011)

Favazza’s On the Hill
St. Louis, Missouri (The Hill)
For reservations, phone 314-772-4454
RECIPES
Sicilian Chicken (2017)
Steak Mudega (2016)

Feasting Fox
St. Louis, Missouri (DutchTown)
For reservations, phone 314-352-3500
RECIPES
Chicken Salad (2011)

Fitz’s
St. Louis, Missouri (Delmar Loop)
For reservations, phone 314-726-9555
RECIPES
Black Beans (2013)

Fletcher's Kitchen & Tap
Belleville, Illinois & Crestwood, Missouri
RECIPES
Cheddar Ale Soup (2010)

Franco (closed)
St. Louis, Missouri (Soulard)
RECIPES
Escargot (2014)

Frank Papa’s Ristorante
St. Louis, Missouri (Brentwood)
For reservations, phone 314-961-3344
RECIPES
Cannelloni (2014)
Crostini with Spanakopita (2000), not online, Special Requests cookbook
Tuna Marinata (1999), not online, not in cookbooks

Fratelli’s Ristorante
St. Charles, Missouri
For reservations, phone 636-949-9005
RECIPES
Chicken Spiedini (2014)
Lasagna al Forno (2012)
Chicken Marsala (2007), More Special Requests cookbook
Penne al Salute Sicilian (1999), not online, not in cookbooks

Frazer's Restaurant & Lounge
St. Louis, Missouri (Soulard)
For reservations, phone 314-773-8646
RECIPES
Cajun Shrimp Pasta (2011)
Mushroom Strudel Triangles (2008)
Carrot Cobbler (2007), More Special Requests cookbook
Key Lime Pie (2003)
Double Chocolate Bread Pudding (2002), Special Requests cookbook
Salmon Frazer (1996), not online, not in cookbooks

Gentelin’s on Broadway
Alton, IL
For reservations, phone 618-465-6080
RECIPES
Warm Gooey Butter Cake (2013)

Gioia’s Deli
St. Louis, Missouri (On the Hill)
For information, phone 314-776-9410
RECIPES
Tortellini Salad (2014)

Gingham's Homestyle Restaurant
St. Charles & Ellisville, Missouri
For reservations, phone 636-946-0266
RECIPES
Chicken Rice Soup (2011)

Giovanni’s On the Hill
St. Louis, Missouri (The Hill)
For reservations, phone 314-772-9598
RECIPES
Scallops with Sherry and Cream (2015)

Grace Meat + Three
St. Louis, Missouri (The Grove)
For information, phone 314-533-2700
RECIPES
Bourbon Sweet Potatoes (2017)

Grone Cafeteria (closed 2004)
St. Louis, Missouri
SPECIAL REQUEST RECIPES
Chicken Stir Fry (2001), not online, not in cookbooks
Orange Fluff Cake (1999), not online, Special Requests cookbook

Hacienda Mexican Restaurant
St. Louis, Missouri (Rock Hill)
For reservations, phone 314-962-7100
RECIPES
Hacienda Guacamole Especial (2012)

Half & Half
St. Louis, Missouri (Clayton)
For information, phone 314-725-0719
RECIPES
Oven-Baked Oatmeal (2014)

Hanneke's Grocery & Westwood Catering
St. Louis, Missouri (Glendale)
For information, phone 314-965-7428
RECIPES
Chicken Salad (2012)

Harry's Restaurant & Bar (closed)
St. Louis, Missouri (downtown)
RECIPES
Bruschetta (2009), More Special Requests cookbook
Caesar Salad Dressing (2004)

Harvest (closed)
RECIPES
Buffalo-Style Oysters (2011)
Roasted Acorn Squash Soup (2004)
Brioche Bread Pudding (year uncertain), not online, Special Requests cookbook

Hawthorne Inn
Labadie, Missouri
For reservations, phone 636-451-0004
RECIPES
Bread Pudding (2008)
Bow Tie Jack Pasta (2007), More Special Requests cookbook
Mushroom Cheese Steak (2006) , not online, Special Requests cookbook
Coconut Cream Pie (2003)
Grilled Shrimp Scampi (2003)

Hendri’s Events
St. Louis, Missouri
For information, phone 314-752-4084
RECIPES
Italian Cheese Puffs (2016)

Helfer's Pastries
Florissant, Missouri
For orders, phone 314-837-6050
RECIPES
Spice Muffins (2004)
Deep Butter Cake (2010)

Helen Fitzgerald's Irish Grill & Pub
St. Louis, Missouri (Sunset Hills)
For reservations, phone 314-984-0026
RECIPES
Irish Beef Stew (2012)
Potato Soup (2010)

The HotPot (now SymBowl)
St. Louis, Missouri (Kirkwood)
For information, phone 314-315-4421
RECIPES
Lemon Mango Curry Sauce (2013)

House of India
St. Louis, Missouri (University City)
For reservations, phone 314-567-6850
RECIPES
Kheer (Rice Pudding) (2004), Special Requests cookbook

Il Bel Lago
St. Louis, Missouri (Creve Coeur)
For reservations, phone 314-994-1080
RECIPES
Barolo Wine Reduction Sauce (2011)

J. Gilbert’s Wood-Fired Steaks & Seafood
St. Louis, Missouri (Des Peres, West County Center)
For reservations, phone 314-965-4500
RECIPES
Char Crusted Ahi Tuna (2012)

Jilly's Cafe and Steakhouse
St. Louis, Missouri (High Ridge)
For reservations, phone 636-449-4500
RECIPES
Joe's Famous White Chocolate Bread Pudding (2012)

Jubelt's Bakery & Restaurant
Litchfield, IL
For information, phone 217-324-5314
RECIPES
Cherry Chews (2010)

Kaldi's Coffee
Multiple locations
For information, phone 888-892-6333
RECIPES
Lemon Raspberry Scones (2013)
Iced Chocolate-Chip Scones (2011)
Gooey Butter Cake (2010)
Mocha Muffins (2009), More Special Requests cookbook
Oatmeal Nut Trail Bars (2004), not online, not in cookbooks
Cookies (2001), not online, not in cookbooks

Kenrick's Meats & Catering
St. Louis, Missouri
For orders, phone 314-631-2440
RECIPES
German Potato Salad (2010)
Potato Soup (2008)
Amaretto Carrots (2001), not online

Kota Wood Fire Grill (closed)
St. Louis, Missouri (Grand Center)
RECIPES
Chipotle Cheddar Biscuits (2010)

Krieger’s
St. Louis, Missouri (Chesterfield & Ballwin)
RECIPES
House Salad Dressing (2015)

La Bonne Bouchée
St. Louis, Missouri (Creve Coeur)
For information, phone 314-576-6606
RECIPES
Braised Short Ribs (2009), More Special Requests cookbook
Triple Mustard and Pecan Chicken Salad (2009), More Special Requests cookbook
Chilled Cucumber and Dill Soup (2004), not online, Special Requests cookbook

LaCHEF and Co Catering
St. Louis, Missouri
For orders, phone 314-747-5350
RECIPES
Edamame Almond Wonton Twists (2012)

Las Palmas Mexican Restaurant
St. Louis, Missouri (Maplewood & Page Avenue)
For reservations, phone 314-645-3364
RECIPES
Veronica’s Guisado De Puerco (Mexican Pork Stew) (2017)

La Mancha Coffeehouse
St. Louis, Missouri (Old North)
For information, phone 314-932-5581
RECIPES
The Cuban (2016)

Lemmons (closed then reopened under new management)
RECIPES
Peppery Chicken Wings (2012)

Lemp Mansion
St. Louis, Missouri (Soulard)
For reservations, phone 314-664-8024
RECIPES
German Style Green Beans (2016)
Cheddar Sour Cream Potato Casserole (2005)
Chicken Valle Douge (2006), Special Request cookbook

Lewis and Clark's
St. Charles, Missouri (Old St. Charles)
For reservations, phone 636-947-3334
RECIPES
Gumbo (2017)
White Chili (2011)
Mexican Salad with Chicken (2010)
Fajita Chicken and Steamed Vegetable Salad (2003)
Fettuccine Alfredo Cajun Shrimp (2001), not online, not in cookbooks
Seafood Gumbo with Rice (1999), not online, not in cookbooks

The Libertine (closed)
St. Louis, Missouri (Clayton)
RECIPES
House-Cured Wild Scottish Salmon (2017)
Ash Roasted Carrots (2013)

Liluma (closed)
St. Louis, Missouri (CWE)
RECIPES
Liluma's Corn Soup (2012)

Llywelyn's Pub
St. Louis, Missouri
For reservations, phone the specific location
RECIPES
Cheesy Potato Leek Soup (2015)
Guiness Brownies with Guiness Fudge Sauce (2007), More Special Requests cookbook
Shepherd's Pie (2005)
Bailey's Cheesecake (2000) not online, Special Requests cookbook

Lombardo's Restaurant
St. Louis, Missouri (Lambert-St. Louis International Airport)
For reservations, phone 314-429-5151
RECIPES
Calzoni (2011)
Baked Eggplant (2006)
Linguini Primavera (2000), not online, not in cookbooks

Lombardo's Trattoria
St. Louis, Missouri (downtown)
For reservations, phone 314-621-0666
Black Russian Pie (2004)
Lasagna (2001), not online, not in cookbooks

The London Tea Room
St. Louis, Missouri (South City)
For reservations, phone 314-241-6566
RECIPES
Blueberry Lemon Cake (2016)
Spinach Gruyere Quiche (2009), More Special Requests cookbook

Lorenzo's Trattoria
St. Louis, Missouri (The Hill)
For reservations, phone 314-773-2223
RECIPES
Grissini (Bread Sticks) (2016)
Veal Risotto (2016)
Polenta (2008), not online, not in cookbooks
Eggplant Rolls (2005)
Rigatoni with Eggplant (2005), not online, Special Request Cookbook
Shrimp Scampi, not online, not in cookbooks

LoRusso’s Cucina
St. Louis, Missouri (Lindenwood Park near The Hill)
For reservations, phone 314-647-6222
RECIPES
Bread Pudding (2013)
Crème Brulee (2007), not online, More Special Requests cookbook
Veal Saltimbocca (2004), not online, Special Requests cookbook

Lotawata Creek Southern Grill
Fairview Heights, IL
For information, phone 618-628-7373 or 314-621-4899
RECIPES
Lotawata Creek's Hot Bacon Salad Dressing (2012)
Cajun Shrimp (2008), More Special Requests cookbook
Southern Creamed Spinach (2002), Special Requests cookbook

Lubeley's Bakery & Deli (closed)
St. Louis, Missouri (Afton)
RECIPES
Macaroon Fruit Cups (2011)

Lucas Park Grille
St. Louis, Missouri (Washington Ave downtown)
For reservations, phone 314 241-7770
RECIPES
Lobster Mac and Cheese (2009)

Lumiere Place Casino & Hotels
St. Louis, Missouri (LaClede's Landing)
For reservations, phone 314-881-7777
RECIPES
Tiramisu (2013)
Crab Rangoon (2013)

Mad Tomato Italian Kitchen (closed 2015)
St. Louis, Missouri (Clayton)
RECIPES
Maccheroni Larghi (Pork Rib Ragu) (2012)

Madison's Cafe
O'Fallon, Missouri
For reservations, phone 636-978-7355
RECIPES
Pasta Sydney (2013)
Pasta with Broccoli (2009), More Special Requests cookbook
Seafood Bisque (2003)
Cream of Broccoli Soup (2002), not online, not in cookbooks
Vegetable Stir-Fry (2000), not online, not in cookbooks
Filet of Sole with Lemon Sauce (1999), not online, not in cookbooks

Mama Josephine's (closed)
St. Louis, Missouri (Shaw Neighborhood)
RECIPES
Mama Josephine's Chicken and Dumplings (2011)

Manee Thai
St. Louis, Missouri (Manchester)
For reservations, phone 636-256-8898
RECIPES
Pad Thai (2015)

Mangia Italiano
St. Louis, Missouri (South Grand)
For reservations, phone 314-664-8585
RECIPES
Shrimp Pasta with Vodka Sauce (2009), More Special Requests cookbook
Mangia Wings in Cayenne Honey Sauce (2004), Special Requests cookbook

Mango Peruvian Cuisine
St. Louis, Missouri (Downtown)
For reservations, phone 314-621-9993
RECIPES
Lomo Saltado (2014)
Sangria (2012)

Market Pub House
St. Louis, Missouri (Delmar Loop)
For information, phone 314-727-8880
RECIPES
Spinach & Artichoke Dip (2014)

McGurk's
John D. McGurk's Irish Pub St. Louis, Missouri (Soulard)
For reservations, phone 314-776-8309

McGurk's Public House
O'Fallon, Missouri (O'Fallon)
For reservations, phone 678-978-9640
RECIPES
Beggar's Purse (2012)
Sweet & Sour Medallions of Pork (2007)

Mercy
St. Louis, Missouri (formerly St. John’s Mercy Hospital)
RECIPES
Monster Cookies (2016)

Mike Shannon's
St. Louis, Missouri (Edwardsville)
For reservations, phone 618-655-9911
RECIPES
Potato Salad (2015)
Herb-Encrusted Trout (2006)
Chicken Flamingo (2001), not online, not in cookbooks
(1998), not online, not in cookbooks

Milagro Modern Mexican (closed)
St. Louis, Missouri (Webster Groves)
RECIPES
Carne Asada (2015)
Roasted Poblano Salsa (2011)

Mission Taco Joint
University City, Missouri (Delmar Loop)
For information, phone 314-932-5430
RECIPES
Street Corn “Off the Cob” (2013)

Mother-in-Law House
St. Charles, Missouri (Historic St. Charles)
For reservations, phone 636-646-9444
RECIPES
Pea Salad (2016)
Curry Chicken Salad (1999), not online, not in cookbooks

Napoli 2
Town & Country, Missouri
For reservations, phone 636-256-9998
RECIPES
Shrimp Limon (2014)
Arancini (2010)
Veal Marsala (2009)

Newstead Tower Public House (closed)
St. Louis, Missouri
RECIPES
Onion Rings (2010)

Niche Restaurant (closed, reopened as Sardella in same space by same chef/owner)
St. Louis, Missouri (Clayton)
For reservations, phone 314-773-7755
RECIPES
Shortbread Cookies (2015)

Nico (closed)
RECIPES
Lamb Burgers (2012)

Nicoletti's Steak & Pasta
St. Louis, Missouri (Twin Oaks)
For reservations, phone 636-225-4222
RECIPES
Italian Potatoes (2015)
Lasagna (2009)
Cajun Pasta (2003)
Chicken Bianco (2001), not online, not in cookbooks

Norwood Hills Country Club
St. Louis, Missouri (North County)
For information, phone 314-521-0682
RECIPES
Search House Dressing (2017)

Oceano Bistro
St. Louis, Missouri (Clayton)
For reservations, phone 314-721-9400
RECIPES
Smoked Salmon & Tomato Frittata (2014)

Old Standard Fried Chicken (closed, reopened in same space by same owner as Nixta)
St. Louis, Missouri (McRee Town/Botanical Heights)
For reservations, phone 314-899-9000
RECIPES
Cole Slaw (2015)

Olio
St. Louis, Missouri (McRee Town/Botanical Heights)
RECIPES
Beet Salad (2017)
”Famous” Egg Salad (2013)

Olympia Kebab House and Taverna
St. Louis, Missouri
For reservations, phone 314-781-1299
RECIPES
Olympia Tzatziki (2012)

One 19 North Tapas and Wine Bar
St. Louis, Missouri (Kirkwood)
For reservations, phone 314-821-4119
RECIPES
Beet Soup (2016)
Smoked Gouda Grits (2012)

The Original Crusoe's
St. Louis, Missouri (South City)
For reservations, phone 314-351-0620
RECIPES
Bread Pudding (2013)
Guinness Meatballs (2010)

Panorama (St. Louis Art Museum)
St. Louis, Missouri (Forest Park)
For reservations, phone 314-655-5490
RECIPES
Mississippi Mud Pie (2015)
Pickles (2015)

Papa Vito's PIzza
Belleville & Waterloo, Illinois (3 locations)
RECIPES
Tortellini Soup (2016)

Parker's Table
St. Louis, Missouri (Clayton)
For reservations, phone 314-645-2050
RECIPES
(2017)

Party Pastry Shop (closed)
St. Louis, Missouri (Ballwin)
RECIPES
Cheese Stollen (2016)
Fruit Bars (2009), More Special Requests cookbook
Caramel Nut Ring (2006)

Pasta House Co.
St. Louis, Missouri (multiple restaurants)
For information, phone 314-535-6644
RECIPES
Nonna Fresta's Creamy Chicken Noodle Soup (2011)
Chicken Ignatio (2011)
Chicken Flamingo (2009)
Fettucini Alfredo (2000), not online, not in cookbooks
Pasta Con Broccoli (1999), not online, Special Requests cookbook

OTHER PASTA HOUSE RECIPES
Pasta House Salad

Pastaria
St. Louis, Missouri (Clayton)
For information, phone 314-862-6603
RECIPES
’Nduja Risotto Balls (2017)
Radish Bruschetta (2014)
Orange Salad (2014)

Patty Long Catering Company
St. Louis, Missouri
For information, phone 314-621-9598
RECIPES
Bread Pudding (2014)
Bread Pudding (Meriwether's at Missouri History Museum) (2006)
Vegetable Lasagna (2001), not online, not in cookbooks

Peacemaker Lobster & Crab Co.
St. Louis, Missouri (Benton Park)
For reservations, phone 314-772-8858
RECIPES
Chowder (2017)

Phoenicia Mediterranean Deli
St. Louis, Missouri (Ballwin)
For information, phone 314-764-9222
RECIPES
Chaaybiyet (2017)

Pietro's
St. Louis, Missouri (St. Louis Hills)
For reservations, phone 314-645-9263
RECIPES
Bean Soup (2010)
Chicken Maria (2007)
Meatball Soup (2006)
Veal ala Pietro (2003)
Tutto Mare (2002)
Corn Chowder (2001), not online, not in cookbooks
Saucy Sole (1999), not online, not in cookbooks

PW Pizza
St. Louis, Missouri (Lafayette Neighborhood)
For reservations, phone 314-241-7799
RECIPES
Three-Cheese Spinach Artichoke Dip (2015)
Red Pepper Hummus (2011)

Quintessential
St. Louis, Missouri (St. Charles)
For reservations, phone 636-443-2211
RECIPES
Jambalaya (2012)

Racanelli's New York Pizzeria
St. Louis, Missouri (several locations)
RECIPES
Spinach Calzones (2014)

The Rack House Kitchen Wine Whiskey
Cottleville, Missouri
For reservations, phone 636-244-0574
RECIPES
Chicken Wings (2018)

The Restaurant at the Cheshire
St. Louis, Missouri
For reservations, phone 314-932-7818
RECIPES
Macaroni & Cheese (2013)

Rich and Charlie's
St. Louis, Missouri (multiple locations)
For information, phone 314-822-4909
RECIPES
Chicken Spedini (2012)
Chicken Emil (2008), More Special Requests cookbook
Chicken Marsala (2007), not online, not in cookbooks
Chicken Vesuvio (2005)
Linguini with Chicken Livers (2001), not online, not in cookbooks

River Des Peres Yacht Club
St. Louis, Missouri
For reservations, phone 314-914-9033
RECIPES
Pizza Penne Pasta (2017)

Riverbend Restaurant (closed 2017)
St. Louis, Missouri (Soulard)
RECIPES
Mardi Gras Pasta (2014)
Crawfish Etoufee (2013)

Rizzo's Italian Restaurant
St. Louis, Missouri (South County)
For reservations, phone 314-487-4242
RECIPES
Steak Modiga (1997), not online, not in cookbooks

Rizzo's Pasta (no website)
Florissant & O'Fallon, Missouri
For reservations, phone 314-921-6886
RECIPES
Beef Soto (2009), More Special Requests cookbook
Chicken Spiedini (2008), More Special Requests cookbook
Chicken Marsala (2006)

Robust
St. Louis, Missouri
RECIPES
Robust Chowder (2014)

Ruma’s Deli
St. Louis, Missouri (South County & Imperial)
For information, phone 314-892-9990
RECIPES
Prosperity Sandwich (2016)

Russell House
Hillsboro, Missouri
For reservations, phone 636-797-8501
RECIPES
Protein Wrap (2017)

Saint Louis Club
Clayton, Missouri
Private dining club, phone 314-726-1964 for information
RECIPES
Roasted Butternut Squash Soup (2012)
Sugar-Free Raspberry Espuma (2011)
Bean Soup (2000), not online, not in cookbooks
Raspberry Crème Brulee (1999), not online, not in cookbooks

Salt + Smoke
St. Louis, Missouri (Delmar Loop)
For information, phone 314-727-0200
RECIPES
White Cheddar Cracker Mac (2016)

Sam's Steakhouse
St. Louis, Missouri (South County)
For reservations, phone 314-849-3033
RECIPES
Stuffed Mushrooms (2015)
Shrimp Louisiana (2012)

Sanctuaria Wild Tapas
St. Louis, Missouri (The Grove)
For reservations, phone 314-535-9700
RECIPES
Wicked Good Shrimp (2012)

Schlafly Brewery
St. Louis, Missouri (Tap Room/St. Louis Brewery/Downtown & BottleWorks/Maplewood)
For information, phone 314-241-2337

TAP ROOM RECIPES
Schlafly Chicken Salad Sandwich (2011)
Goat Cheese Rarebit (2008), More Special Requests cookbook
Sticky Toffee Pudding (1999), not online, Special Requests cookbook
Grilled Chicken Salad (1997), not online, not in cookbooks

Sen Thai Asian Bistro
St. Louis, Missouri (Downtown)
For reservations, phone 314-436-3456
RECIPES
Drunken Noodles (2014)

Shaw’s Coffee
St. Louis, Missouri (The Hill)
For information, phone 314-771-6920
RECIPES
Tuscany Sunset Quiche (2017)

Shrine Restaurant (Our Lady of the Snow)
Belleville, Illinois
For information, phone 618-394-6237
RECIPES
BBQ Soup (2014)
Chicken Salad (2007)

Six North Cafe
St. Louis, Missouri (Downtown & Ballwin)
For information, phone 636-527-0400
RECIPES
Chicken Salad (2013)

Six Row Brewing Company (closed)
St. Louis, Missouri (Midtown)
RECIPES
Porter Meatloaf (2013)

Small Batch
St. Louis, Missouri (Midtown)
For reservations, phone 314-380-2040
RECIPES
Slinger (2016)

Soulard's
St. Louis, Missouri (Soulard)
For reservations, phone 314-241-7956
RECIPES
Catholean's Bread Pudding with Whiskey Sauce (2011)
Meatloaf (2008)
White Onion Soup (2007)
Maytag Blue Cheese-Encrusted Halibut (2005)
Pork Tenderloin with Raspberry Sauce (2007), not online, Special Requests cookbook
Pumpkin Cheesecake with Walnut Crust (2000), not online, not in cookbooks

Southern
St. Louis, Missouri (Midtown)
For information, phone 314-531-4668
RECIPES
Mac + Cheese Casserole (2017)
Fried Green Tomatoes (2016)

Southtown Pub
St. Louis, Missouri (South City)
For information, phone 314-832-9009
RECIPES
Buffalo Chicken Dip (2016)

Spare No Rib
St. Louis, Missouri (South Jefferson)
For reservations, phone 314-354-8444
RECIPES
Grapes & Pearl Salad (2017)

Square One Brewery & Distillery
St. Louis, Missouri (Lafayette Square)
For reservations, phone 314-231-2537
RECIPES
Shrimp & Grits (2016)

SqWires Restaurant
St. Louis, Missouri (Lafayette Square)
For reservations, phone 314-865-3522
RECIPES
Tom’s Seafood Chowder (2016)
Rosemary Parmesan Gratin Potatoes (2014)

St. Luke's Hospital
St. Louis, Missouri (Chesterfield)
RECIPES
Loaded Potato Soup (2012)

Sugarfire Pie
St. Louis, Missouri (Olivette)
For reservations, phone 314-736-6300
RECIPES
Sugarfire Pie (2015)

Sugarfire Smoke House
St. Louis, Missouri (Olivette, St. Charles & Winghaven)
RECIPES
Coffee BBQ Sauce (2014)

Sugo's Spaghetteria
St. Louis, Missouri (Frontenac) & Edwardsville, Illinois
For reservations, phone 314-569-0400
RECIPES
Seafood Risotto (2013)
Pasta Funghi (2012)

Super Smokers BBQ
St. Louis, Missouri (Eureka)
For reservations, phone 636-938-9742
RECIPES
BBQ Beans (2014)

Sweetie Pie's
St. Louis, Missouri
RECIPES
Macaroni & Cheese (2010)

Syberg's
St. Louis, Missouri (various locations)
For reservations, call individual restaurant
RECIPES
Crab- and Cheese-Stuffed Mushrooms (2011)
Shark Bites (2003), not online, not in cookbooks

Talayna's
St. Louis, Missouri (Chesterfield)
For reservations, phone (314) 469-6650
RECIPES
Chicken Maria (2013)

T. Arcobasso's Italian Ristorante
Weldon Spring (St. Charles), Missouri
For reservations, phone 636-300-4680
RECIPES
Bruschetta alla Thomas (2011)

Teaspoons Cafe
Edwardsville, IL
For information, phone 618-655-9595
RECIPES
Chicken Salad (2015)
Banana Bread Crumb Cake (2014)

Tei Too
St. Louis, Missouri (Webster Groves)
For reservations, phone 314-961-8889
RECIPES
Thai Fried Rice (2014)

Three Families Restaurant
St. Peters, Missouri
For reservations, phone 636-244-4326
RECIPES
Reuben Soup (2016)

Three Monkeys
St. Louis, Missouri (Tower Grove South)
For information, phone 314-772-9800
RECIPES
Fried Potato Salad (2017)

Tony's
St. Louis, Missouri (downtown)
For reservations, phone 314-231-7007
RECIPES
Pasta Primavera (2009), More Special Requests cookbook

Tortillaria (closed)
St. Louis, Missouri (Central West End)
RECIPES
Chile Arbol Salsa (2013)

Tower Restaurant (Queeny Tower at Barnes-Jewish Hospital)
St. Louis, Missouri (Central West End)
For information, phone 314-747-9322
RECIPES
Carrot Cake (2013)

Trailhead Brewing Company
St. Charles, Missouri
For reservations, phone 636-946-2739
RECIPES
Spicy Chicken Wings (2016)
Seafood Bisque (2015)
Trailhead Chili with Smoked Brisket (2008) More Special Requests Cookbook
Barbecued Chicken Pizza (2004) Special Requests Cookbook
Chicken Wings (2004), not online, not in cookbooks
Honey Peppered Chicken Salad (2002), not online, not in cookbooks
Crab Artichoke Dip (1997), not online, not in cookbooks

Trattoria Branica
St. Louis, Missouri (various locations)
For reservations, phone the individual location
RECIPES
Vitello al Limone (Veal With Lemon Sauce) (2010)
Chicken Sorrentino (2009), More Special Requests cookbook

Trattoria Marcella
St. Louis, Missouri
For reservations, phone 314-352-7706
RECIPES
Whole Stuffed Artichoke (2015)
Shaved Brussels Sprouts Salad (2011)
Lobster Risotto (2011)
Polenta Fries with Marsala Gorgonzola Cream Sauce (2002), not online, Special Requests cookbook

Triumph Grill
St. Louis, Missouri (Midtown)
For reservations, phone 314-446-1801
RECIPES
Flash Fried Spinach (2015)

Truffles
St. Louis, Missouri (Ladue)
For reservations, phone 314-567-9100
RECIPES
Buttermilk Panna Cotta (2011)
New Orleans Style BBQ Shrimp (2007), More Special Requests cookbook
twinOak Wood Fired Fare
St. Louis, Missouri (Brentwood)
For reservations, phone 314-644-2772
RECIPES
Blue Cheese & Bacon Mac-n-Cheese (2014)

Urban Chestnut
St. Louis, Missouri (Midtown & The Grove)
For information, phone 314-222-0143
RECIPES
Deviled Eggs (2015)

Veritas
St. Louis, Missouri (Chesterfield)
For reservations, phone 636-530-9505
RECIPES
Veritas Vegetable Soup (2011)

Vin de Set Rooftop Bar & Bistro
St. Louis, Missouri (Lafayette Square)
For reservations, phone 314-241-8989
RECIPES
Maple Mascarpone Cheesecake (2015)

Vincenzo’s Italian Restaurant
St. Louis, Missouri (Ferguson)
For reservations, phone 314-524-7888
RECIPES
Amaretto Chicken (2013)

The Vine
St. Louis, Missouri (South Grand)
For information, phone 314-776-0991
RECIPES
Lentil Soup (2015)

Vito's Sicilian Pizzeria & Ristorante
St. Louis, Missouri (Midtown)
For information, phone (314) 534-8486
RECIPES
Arancini (2008)
Tutto Mare (2006)

Viviano’s Festa Italiano
St. Louis, Missouri (Fenton & Chesterfield)
For information, phone 636-305-1474
RECIPES
Italian Tuna Salad (2014)

West End Grill & Pub (WEGAP)
St. Louis, Missouri (Central West End)
For reservations, phone 314-531-4607
RECIPES
Fingerling Potato Salad with Green Beans (2013)
Green Curry Mussels (2009), More Special Requests cookbook

Whittemore House at Washington University
St. Louis, Missouri (Clayton)
For information, phone 3140935-3354
RECIPES
Chili Cheese Flatbread (2016)

Yacovelli's Restaurant
St. Louis, Missouri (Florissant)
For reservations, phone 314-839-1000
RECIPES
Char Broiled Tenderloin (2002), not online, not in cookbooks
Shrimp Ponchartrain (2001), not online, not in cookbooks

YaYa's Eurocafe
St. Louis, Missouri (Chesterfield)
For reservations, phone 636-537-999
RECIPES
Baba Ganoush (2013)

Yemanja Brasil Restaurante
St. Louis, Missouri (Bento Park)
For reservations, phone 314-771-7457
RECIPES
Caldeirada do Mar (Brazilian Fish Stew) (2011)
Bobo de Camarao Yemanja (2005), Special Requests cookbook
Feijoada de Ogum (2001), not online, not in cookbooks

Zodiac (Neiman Marcus)
St. Louis, Missouri (Frontenac Plaza)
For reservations, phone 314-994-5050
RECIPES
Sautéed Bay of Fundy Salmon (2013)
Zodiac Three-Bean Salad (2011)
Ahi Tuna Salad (2005)
Popovers with Strawberry Butter (2000), not online, not in cookbooks
Oatmeal Raisin Cookies (2000), not online, not in cookbooks
Chicken Broth (1999), not online, not in cookbooks

Zoya's Cafe & Catering (closed)
St. Louis, Missouri (Creve Coeur)
RECIPES
Zoya's Cold Borscht (2012)