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.

Get Cooking: Recipes to transform stale bread into a whole new meal

March 16, 2022 at 6:00 a.m.

Here, I trust, will be helpful counsel for Colorado cooks who neither own nor take care of ducks. Now then, a couple of recipes for using up stale bread.

Classic Chicken Kyiv. (Bill St. John, Special to The Denver Post)

Get Cooking: Chicken Kyiv, in honor of Ukraine

March 9, 2022 at 6:00 a.m.

Back in the day, if you wished to impress your dinner guests, you might make a special main course preparation such as steak Diane, chicken Cordon Bleu or chicken Kiev.

Left, Salsa Santa. Right, Sweet and Sour Roasted Pepper Salsa. (Bill St. John, Special to The Denver Post)

Get Cooking: Two salsa recipes and one marinade that will up your taco night game

March 2, 2022 at 9:20 a.m.

Here are two recipes for salsas that might top those tacos, plus a marinade for a slab o鈥� beef to slap on the fire to fill them.

A basket of the seven major varieties of potatoes. Clockwise from top to center: red, white, fingerling, blue, yellow, petites, russet. (Bill St. John, Special to The Denver Post)

Get Cooking: Oh, the glorious, versatile potato

February 22, 2022 at 5:43 p.m.

Irish Boxty, anyone?

Several simple items make a good cholent, even honey.

You are what you eat — so eat well

February 16, 2022 at 5:00 a.m.

The French lawyer and gastronome Jean Anthelme Brillat-Savarin published his reflections on eating and drinking, 鈥淭he Physiology of Taste,鈥� just two months before he died in 1826. His most famous...

Deliciously stretch leftover pasta and rotisserie chicken scraps with a broth flavored with guajillo chiles. (Bill St. John, Special to The Denver Post)

Get Cooking: Two restorative soup recipes to get you through the winter

February 9, 2022 at 9:19 a.m.

Check out the recipe for the most well-known of its day, Francois Massialot抖阴ap (1660-1733) 鈥淧otage Sans L鈥橢au,鈥� 鈥渁 soup made without water,鈥� first published in 1691 in his revolutionary cookbook...

Squiggles of honey tamper the tanginess of these 鈥渙vernight oats.鈥� (Bill St. John, Special to The Denver Post)

Get Cooking: Beans and broth for breakfast? Why not?

February 2, 2022 at 6:00 a.m.

Try these recipes for cannellini beans, broth and rye toast; and Bircher muesli.

The turnip, elevated. (Bill St. John, Special to The Denver Post)

Get Cooking: The humble (yet delicious) history of the turnip

January 26, 2022 at 6:00 a.m.

Turnips are delicious pickled (the recipe here) but also, when cooked, give a dense, creamy flesh akin to that of potatoes, but with more zing and less starch. They are...

Cuts of meat heavy with bone: clockwise from left, beef shank, lamb neck and oxtail. (Bill St. John, Special to The Denver Post)

The beautiful art of cooking with bones

January 20, 2022 at 11:38 a.m.

In the Bible, in the 37th chapter of the Book of Ezekiel, the Lord grants a vision to the prophet as He takes Ezekiel to the Valley of the Dry...

Get Cooking: Take your pantry to the next level with homemade confit of duck, ghee

January 12, 2022 at 6:00 a.m.

Today鈥檚 recipes are two next-level pantry staples in my kitchen: duck legs that have been roasted in their own fat (called 鈥渃onfit鈥� by the French, meaning 鈥渃onserved鈥�) and clarified butter,...

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