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Saint Louis, Missouri

In 1804, Lewis and Clark began their great journey west from a then mostly French-inhabited city, St. Louis. Today, the city that launched the Corps of Discovery is known as the “Gateway to the West.” In addition to being a big brewery town, St. Louis boasts a couple unique takes on ethnic cuisine: the deep-fried ravioli and the St. Paul sandwich. Don’t be fooled by the name, which would seem to imply a Minnesota connection, the St. Paul is all St. Louis. Found at local Chinese restaurants, it consists of deep-fried egg foo young served on white bread topped with pickles, mayo, lettuce, and tomato. Traditional French food is offered up at Café de France near the Old Cathedral, built by the French in the 1700s. Recent immigration includes Bosnians, who are lending a new flavor to an ethnic culinary scene long dominated by Germans, Italians and French. These days, Bosnian restaurants serve up specialties like palacinke, crepe-like creations served with chocolate sauce and whipped cream.

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Featured Cook

Cooking Level: Professional

Home Town: San Diego, California, USA
Living In: Saint Louis, Missouri, USA
About me:
I started cooking at the age of 8, with my mother. I then moved to resturants as a teenager and by that age of 20 was a chefs assistant. I went into the Military and left the professional cooking behind but have continued to cook for myself, friends and family since then. I'm about 53 and so I have been cooking for 45 years.

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Cooking Level: Expert
Living In: Saint Louis, Missouri, USA
Photo by Mariette Renard

Mariette Renard 

Cooking Level: Expert
Home Town: Lewiston, Maine, USA
Living In: Saint Louis, Missouri, USA
Photo by Karyn Dooley

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Newest Reviews

Gringo Posole

Reviewed on Jul. 29, 2015 by Chairman James   view full review
Great done on the stovetop, too.

D's Famous Salsa

Reviewed on Jul. 9, 2015 by Craig   view full review
This is a go to recipe I've been making about 10 years! Everyone love it. As everyone says, in...

Easy Slow Cooker Chicken Tikka Masala

Reviewed on Jul. 5, 2015 by Annabelle   view full review
I followed the recipe exactly, and at the end, it had the consistency of water and the chicken...

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