Cheddar

I found the St. Louis pizza to be different from any other pizza I have had before. The crust has a texture between a cracker and shortbread, and the cheese mixture recalls the milky-velvety mozzarella cheese found in Italy. The pizza is cut into squares, which makes it easy to eat. Here is a recipe I developed after several visits to Imo’s in St. Louis, and I think it is quite close to the St. Louis original

Dora Charles—my head cook, my soul sister, and my friend—really puts her big toe in this dish. In fact, Fodor’s Travel Guide called it “The Best Baked Spaghetti in the South.” Go, Dora! (P.S. Dora doesn’t really put her toe in this, that’s just a Southern expression we use when someone has done a dish just right!)

These delectable muffins are so rich they can be served with nothing more than a large green salad for a luncheon.

These biscuits have become one of our signature items at The Lady & Sons Restaurant. Everyone really looks forward to us bringing them out, whether it be after they are seated or while they are waiting in line.

Leftover mashed potatoes work wonderfully in this recipe.