At age 50 it is hard to remember the names of friends you haven’t seen in 30 years. But even though I don’t remember the names, I remember the foods they served at my friend’s house and their family’s...

Every time I eat beets, I think I’ve done something healthy. Despite rumored health benefits, I love beets and find new ways to eat them every season. This salad is hard to beet. I roast the beets a...

The deadline is quickly approaching to enter your best recipes in the St. Louis Call's 28th annual "Home for the Holidays Recipe Contest." The deadline for entries is Monday, Nov. 7. Send The Call your...

I created this soup to use up some leftover fresh produce items I would otherwise have thrown away. It was a hit, but it is much better with ingredients purchased that day. The main caution here is...

My wife and I have been making this breakfast since we visited my sister in Oregon while our son was a wee lad. The taste secret is my salsa which is based on recipes by Dianne Kennedy.  There is no...

I made this barbecue sauce one hot summer day after I purchased some baby back pork ribs our meat market had advertised in our paper. I had been experimenting with Asian sauces and marinades and I thought...

One of the things I intended to make when I planned my vegetarian daughter-in-law’s menu was a spinach enchilada.  I’ve always liked them when they came with my order in Mexican restaurants. So after...

This apple pie recipe was created for a Thanksgiving section of Call Newspapers published in November 2001. It is one of those historic recipes I do based on some written reference to foods someone ate...

My wife is pretty good about going along with whatever I come up with for supper. Sometimes she’ll say something like “I can’t wait until we’re through this chicken,’’ meaning let’s have...

Pumpkin cake, pumpkin filling, with cinnamon maple cream cheese frosting Cake: 3 cups all purpose flour 1 ½ teaspoons baking soda ½ teaspoon salt ¾ cup unsalted butter softened 2 cups granulated...