PHOTOS: This Month In Food Mags
9 Nasty Truths About Your Favorite Foods
Photo: J. Pollack Photography
Yesterday, we learned all about how St. Louis came to be the home of fast food. Here are some of the local delicacies that keep the city true to its hundred-year-old claim on fantastic junk food.
St. Louis Pizza
"We lovingly call it pizza on a cracker. Outside St Louis, everyone hates it and think it's the most abominable thing," laughs food historian Suzanne Corbett, who favors the version from Imo's. Its other hallmark is the gooey cheese, known as provel, which smothers the entire plate. Made from a combination of cheddar, Swiss and provolone, it was specially invented as a topping for local pizza by a local dairy (though the trademark's now owned by Kraft).
Rich and Charlie's Salad
Provel's a crucial ingredient in this salad, too. "It's a mainstay of all the St Louis Italian restaurants, and is known as Rich and Charlie's even if you're not sitting in that restaurant," Corbett explains. To make it at home, she says, combine iceberg, romaine, artichoke hearts, thin red onions and some provel, dress it in red wine vinaigrette and let it sit to wilt slightly.
Rich and Charlie's Salad
Provel's a crucial ingredient in this salad, too. "It's a mainstay of all the St Louis Italian restaurants, and is known as Rich and Charlie's even if you're not sitting in that restaurant," Corbett explains. To make it at home, she says, combine iceberg, romaine, artichoke hearts, thin red onions and some provel, dress it in red wine vinaigrette and let it sit to wilt slightly.
