Bill St. John, for UCHealth, Author at UCHealth Today

Posts by Bill St. John, for UCHealth

For more than 40 years, Bill St. John’s specialties have been as varied as they are cultured. He writes and teaches about restaurants, wine, food & wine, the history of the cuisines of several countries (France, Italy, Spain, Belgium, and the USA), about religion and its nexus with food, culture, history, or philosophy, and on books, travel, food writing, op-ed, and language. Bill has lent (and lends) his subject matter expertise to such outlets as The Rocky Mountain News, The Denver Post, The Chicago Tribune, 5280 Magazine, and for various entities such as food markets, wine shops, schools & hospitals, and, for its brief life, Microsoft’s sidewalk.com. In 2001 he was nominated for a James Beard Award in Journalism for his 12 years of writing for Wine & Spirits Magazine. Bill's experience also includes teaching at Regis University and the University of Chicago and in classrooms of his own devising; working as on-air talent with Denver's KCNC-TV, where he scripted and presented a travel & lifestyle program called "Wine at 45"; a one-week stint as a Trappist monk; and offering his shoulder as a headrest for Julia Child for 20 minutes. Bill has also visited 54 countries, 42 of the United States, and all 10 Canadian provinces.

Favorite kitchen hacks for leftovers from frozen ‘herb bombs’ to risotto ‘pancakes’ and Persian tahdig

septiembre 23, 2020

Salmon Veracruz will transport you (at least in your kitchen) to Mexico’s eastern coast

May 19, 2020

My mom cooked for 9 kids. We chose our three favorite recipes. Cook them for your mom for Mother’s Day.

May 4, 2020

Life in the time of COVID-19: a crisis and a crocus

April 3, 2020

Pantry cooking in a world of new obstacles

March 25, 2020

UCHealth hoy

Posts by Bill St. John, for UCHealth

Favorite kitchen hacks for leftovers from frozen ‘herb bombs’ to risotto ‘pancakes’ and Persian tahdig

Try Sicilian caponata, a vegetarian mosaic of eggplant, sweet peppers and more

How to make quick homemade pickles

Stone fruits are terrifically tasty

Flavor pairing: Try lime and melon or berries and basil for a big flavor boost

Grilling tips, plus top myths busted

Cooking with citrus

Cooking with melon: start with the fragrance

Salmon Veracruz will transport you (at least in your kitchen) to Mexico’s eastern coast

My mom cooked for 9 kids. We chose our three favorite recipes. Cook them for your mom for Mother’s Day.

Life in the time of COVID-19: a crisis and a crocus

Pantry cooking in a world of new obstacles

Apoyo al paciente

Recursos

UCHealth

UCHealth hoy

Posts by Bill St. John, for UCHealth

Favorite kitchen hacks for leftovers from frozen ‘herb bombs’ to risotto ‘pancakes’ and Persian tahdig

Try Sicilian caponata, a vegetarian mosaic of eggplant, sweet peppers and more

How to make quick homemade pickles

Stone fruits are terrifically tasty

Flavor pairing: Try lime and melon or berries and basil for a big flavor boost

Grilling tips, plus top myths busted

Cooking with citrus

Cooking with melon: start with the fragrance

Salmon Veracruz will transport you (at least in your kitchen) to Mexico’s eastern coast

My mom cooked for 9 kids. We chose our three favorite recipes. Cook them for your mom for Mother’s Day.

Life in the time of COVID-19: a crisis and a crocus

Pantry cooking in a world of new obstacles

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Historias inspiradoras entregadas en tu bandeja de entrada