Bill St. John

Bill St. John has written and taught about restaurants, food, cooking and wine for more than 40 years, locally for Rocky Mountain News, The Denver Post and KCNC-TV Channel 4, nationally for Chicago Tribune Newspapers and Wine & Spirits magazine. The Denver native lives in his hometown. Contact Bill St. John at bsjpost@gmail.com.

How to choose correctly when butchers ...

Get Cooking: How to choose the right cuts of beef

January 19, 2021 at 2:37 p.m.

When you think about it, we have two ways only to heat beef in order to eat it: dry ways and wet ways.

Get Cooking: How to make bacalhau 脿 br谩s

January 13, 2021 at 7:43 a.m.

When I page through a cookbook from Portugal, or look at Portuguese recipes online, I am impressed just how powerful Portugal once was and how it brought to its eating...

Get Cooking: Resolved to enjoy more veggies

January 6, 2021 at 8:45 a.m.

Vegetables (and the fruits that we label 鈥渧egetables,鈥� such as the tomato, chile pepper or string bean) are the most diverse foods that we eat.

Get Cooking: Myron’s New Year’s Eve

December 30, 2020 at 8:01 a.m.

I grew fond of Myron. He鈥檇 been in and out of these sorts of hospitals for some time. When he was out, he spent alternate weekends with either his mother...

Get Cooking: A how-to guide to braising meat

December 23, 2020 at 6:00 a.m.

Braising meat is the perfect porridge for pandemic cooking. Braising鈥檚 best feature these days is how it pushes out the emptiness of the home and fills it with such gorgeous...

For centuries, Romans have flavored their roast lamb -- pieces of shoulder meat, legs, shanks -- with garlic, herbs and anchovy, either directly, as in this recipe, with crushed filets, or, in days much gone by, with the ubiquitous Roman flavoring, liquamen. (Thinkstock by Getty Images)

Get Cooking: How to make Lamb shanks alla Romana

December 16, 2020 at 7:29 a.m.

For the past couple of Christmas dinners, as a switch-up from the regular Yule prime rib, I鈥檝e roasted a leg of lamb in the Roman way. (We published the recipe...

Garnish homemade corned beef hash with chopped flat-leaf parsley and serve with plenty of ground pepper and hot sauce or ketchup. Poached eggs are a traditional topping, but any soft-cooked eggs work well, too.

Get Cooking: What reviewing restaurants taught me about cooking

December 8, 2020 at 6:00 a.m.

Most of us learn to cook by first watching other people do it. Perhaps you鈥檙e a son whose mom made blue-ribbon pies, or a daughter with a father who slung...

Parmigiano-Reggiano. To be eaten only grated ...

Get Cooking: Italians take the cake when talking about cooking and eating

December 1, 2020 at 6:00 a.m.

I'm forever fascinated how different people talk about the way they cook and eat. To express satiety, for instance, an American will push away from the table and say, "I'm...

When you find a turkey carcass or breastbone on the kitchen counter this coming weekend, add it to vegetable peelings for a richer broth. (It ought be a byword in any cook鈥檚 kitchen never to throw away bones of any sort.) iStockphoto, Getty Images

Get Cooking: Thanksgiving leftovers ideas in pandemia

November 24, 2020 at 6:00 a.m.

This Thanksgiving, think about your turkey dinner leftovers before they鈥檙e left over.

For Thanksgiving Day dinner, party of one, please. (Bill St. John, Special to The Denver Post)

Get Cooking: Thanksgiving dinner for one

November 19, 2020 at 9:18 a.m.

It抖阴ap a bad, sad prospect, Thanksgiving dinner this year. It can鈥檛 be a good old Turkey Day when from points far-away family and friends travel to gather inside a just-passably...

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