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.

Campground grilled Mexican-style corn. (Tyler D. Way, Special to The Denver Post)

Get Cooking: Elevate your camping meals

May 31, 2021 at 6:00 a.m.

It抖阴ap pretty astonishing how many good meals a mere two people can portage on a long hike.

A bowl of Persian yogurt and cucumber soup and two wedges of herbed Persian frittata (kuku sabzi). (Bill St. John, Special to The Denver Post)

Get Cooking: The basics of Persian or Iranian cuisine

May 25, 2021 at 10:41 a.m.

Is the more correct term 鈥淧ersian cuisine鈥� or 鈥淚ranian cuisine鈥�?

Thick-cut slices of smoked and grilled pork belly with grilled vegetables.

Get Cooking: Smoked, grilled pork belly

May 18, 2021 at 9:22 a.m.

You know that quip that Irish coffee is the only food to contain the four basic food groups? Sugar, fat, caffeine and alcohol.

A savory spice blend such as Chinese Five Spice often can work well in a sweet dish, too, like these pears poached in cherry juice. (Bill St. John, Special to The Denver Post)

Get Cooking: How to use spice blends from around the world

May 10, 2021 at 12:33 p.m.

Recommendations for how to use ras el hanout, garam masala, baharat and Chinese five-spice while cooking. Plus, where to buy space blends locally in Colorado.

Simple preparations, such as roasting or grilling, are often best for fresh asparagus. (Bill St. John, Special to The Denver Post)

Get Cooking: Keep it simple with asparagus

May 4, 2021 at 11:45 a.m.

Controversies swirl around asparagus, mostly about buying and preparing it. Thick or thin stems taste the same and are equally as tender, if prepared properly.

Salmon poached in green salsa and topped with baked chips is just as delicious cold as it is hot.

Get Cooking: What I learned from my parents in the kitchen

April 28, 2021 at 7:50 a.m.

A little over 40 years ago, author and minister Robert Fulghum published his runaway bestseller 鈥淎ll I Really Need to Know I Learned in Kindergarten,鈥� in which he wrote about...

Barley, farro, bulgur, so many legumes and beans all are available for cooking ahead, using some now and some more later again. 鈥淢eant-overs.鈥� (Getty Images)

Get Cooking: Go ahead and tackle those meant-overs

April 19, 2021 at 1:41 p.m.

Check out these recipes for Green Lentils with Italian Sausage & Rapini and Maque choux

Get Cooking: Why olive oil should be considered a condiment

April 13, 2021 at 10:18 a.m.

Despite the wealth of offerings of extra virgin olive oil (EVOO) at our grocery stores, we shouldn鈥檛 get the idea that all are suited for the same purpose in our...

A jar of homemade preserved lemons. (Bill St. John, Special to The Denver Post)

Get Cooking: How to make preserved lemons and turn them into an amazing salad

April 13, 2021 at 6:00 a.m.

In 1987, on a visit to what I call the Holy Land, I ate the best salad of my life.

Tharid, often prepared and enjoyed during ...

Get Cooking: Tharid (lamb stew) recipe for Ramadan

April 6, 2021 at 9:00 a.m.

Tharid, like many other dishes during the month of Ramadan, cooks during daytimes in order to be ready for the evening meal. Obviously, it is always eagerly anticipated.

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