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.

Add flavor with mushrooms: How to boldly boost soups, broths, pasta, omelets and more

Oct. 30, 2019

Cooking with fresh chiles

Oct. 16, 2019

Simple roast chicken

Oct. 3, 2019

Find the flavor: bank browned bits, fats, bones and liquids to boost your next kitchen creation

September 17, 2019

The invasion of the ginormous zucchini. Now what?

September 6, 2019

Wait for a ripe tomato, then savor the flavor of summer

Aug. 22, 2019

UCHealth hoy

Posts by Bill St. John, for UCHealth

Butternut squash soup finished in the ‘Spanish way’

As demand for meatless meals grows, try subji, a spicy, Indian vegetarian stew

These 5 chicken soup recipes will warm your Valentine’s heart

What is salt? Varieties, history and recipes

Mindful cooking and eating

Ethnic side dishes for Thanksgiving

Add flavor with mushrooms: How to boldly boost soups, broths, pasta, omelets and more

Cooking with fresh chiles

Simple roast chicken

Find the flavor: bank browned bits, fats, bones and liquids to boost your next kitchen creation

The invasion of the ginormous zucchini. Now what?

Wait for a ripe tomato, then savor the flavor of summer

Apoyo al paciente

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UCHealth

UCHealth hoy

Posts by Bill St. John, for UCHealth

Butternut squash soup finished in the ‘Spanish way’

As demand for meatless meals grows, try subji, a spicy, Indian vegetarian stew

These 5 chicken soup recipes will warm your Valentine’s heart

What is salt? Varieties, history and recipes

Mindful cooking and eating

Ethnic side dishes for Thanksgiving

Add flavor with mushrooms: How to boldly boost soups, broths, pasta, omelets and more

Cooking with fresh chiles

Simple roast chicken

Find the flavor: bank browned bits, fats, bones and liquids to boost your next kitchen creation

The invasion of the ginormous zucchini. Now what?

Wait for a ripe tomato, then savor the flavor of summer

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Historias inspiradoras entregadas en tu bandeja de entrada