Articles > Creative Cuisine > Missouri Foods or Food Products

Traditional Ozark recipes

Many families have country recipes from yesteryear. Many were never written down, but some women created manuscript cookbooks. One example, The Julia Clark Household Memoranda Book, is housed at the Missouri Historical Society at St. Louis. Julia, wife of William Clark of the Lewis and Clark expedition, or perhaps William himself, recorded her recipes, according to Carol and John Fisher in Pot Roast, Politics, and Ants in the Pantry (www.amazo…... Read more >

Nuts about nuts

Missouri supplies 70 percent of the world’s black walnuts By Nina Furstenau There’s something of eternity in the cycle of walnuts. Each fall, they rain down, pebbling the earth under black walnut trees throughout Missouri. The sound of the yellow-green balls hitting the earth makes a remarkably soft thump for such a hard husk. Maybe you’ve stooped to pick the harvest, stained your hands or gloves, and kept a few to sprinkl…... Read more >

Nuts about Nuts: Black Walnut recipes

Black Walnut Linguini and Clam Sauce 4 tablespoons butter 2 ounces garlic, crushed 4 whole clams 2 ounces black walnuts 1 tablespoon Chablis white wine 3 ounces whole baby clam juice 2 tablespoons fresh parsley, chopped 3 ounces heavy cream 1 ounces Parmesan, grated 3/4 cup whole baby clams 7 ounces fettuccini or linguini, cooked

Over a medium-high flame, add butter, garlic, and 4 whole clams. When garlic starts to turn brown, a…... Read more >

A Sunday Spring Dinner

By Karen Mitcham-Stoeckley

MISSOURI in the springtime is one of the most beautiful places in the world. We have the spectacular display of redbud and dogwood trees along the highways and byways. Winter wheat is bright emerald green in the fields, and bright yellow daffodils nod their heads in jaunty welcome in both the country and along city streets. And we have succulent lamb from local farms as well as fresh-from-the-field asparagus. R…... Read more >