11.18.25

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If this newsletter were a holiday, there’s no question it would be Thanksgiving. This is the day that home cooks live for, the culinary equivalent of the Super Bowl. So I’m thrilled to dedicate this edition to Turkey Day. We have everything you need to make it delicious: Turkey tips from the brilliant Ryan McDonald (who just might be making the best burger in St. Louis at Farm Spirit), a comprehensive listing of area restaurants offering Thanksgiving carryout and catering, three different shopping guides to help you stock up on what you need for the holiday, and a fun Ask Cheryl that has apparently launched what I’m calling the “Great Sweet Potato Debate.” (Spoiler: It centers on marshmallows versus pecans.)

Hopefully, you’ll find what you need to make this a delicious, stress-free day. Think of it as a trial run for the December holidays, which are just around the corner. Speaking of, in December, one of the topics on the Arch Eats podcast that I host with dining editor George Mahe will be “holiday hacks”—and we want to hear from you. Share your favorite holiday tricks, including shortcuts for cooking and entertaining, and we’ll discuss the topic on the episode. Email your tips or send a voice note to podcasts@stlmag.com.

Until next time, have a joyous and delicious Thanksgiving!

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Episode sponsored by Saint Louis Art Museum

ARCH EATS PODCAST

Are these food trends 'Arch Eats'–approved?

From Dubai chocolate to dirty sodas and birria, George and Cheryl dish out their unfiltered opinions on which food trends are worth the hype. Listen on Apple Podcasts, Spotify, and YouTube »

The Scoop

🦃 Turkey Time

Where to order Thanksgiving dinner in St. Louis: While many revel in the joy that cooking a Thanksgiving feast brings them, there is no shame in calling in some reinforcements. Whether that means ordering a whole cooked turkey from a local restaurant, buying a pie from one of the city’s amazing pastry shops, or letting the pros handle the whole shebang, SLM’s annual guide to the holiday has you covered. Check it out to make your turkey day as stress-free as possible.

🍖 Meat Me in St. Louis

Salume Beddu restructures to increase number of offerings and outlets: For nearly two decades, Mark Sanfilippo has been making some of the best salumi in the country. That has always been and will always be a constant at Salume Beddu. From a business perspective, a lot has evolved at Salume Beddue over the years, including a new arrangement with an artisan co-packer who’s helping increase availability to meet demand for the world-class cured meats. Check out the latest for this iconic St. Louis brand, including some possible collaborations on the horizon, in Sanfilippo’s recent interview with SLM.

🍽️ Food for Good

New nonprofit Fork in the Road helps refugee and immigrant women chefs: St. Louis has a new nonprofit that is empowering refugee and immigrant women chefs to use their skills to create better lives for themselves and their families. The organization, Fork in the Road Foundation, was founded by Jessica Bueler, founder and executive director of Welcome Neighbor, and Ryan Griffore, Welcome Neighbor’s chief technical officer, with the idea that through culinary training, employment, and a welcoming space, immigrant and refugee women can turn their passion into purpose and self-sufficiency. The foundation is offering cooking classes, community suppers, and catering events, including Thanksgiving meals and desserts. For more information, visit forkintheroad.charity.

A MESSAGE FROM SAINT LOUIS ART MUSEUM

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MEAL PREP

Farm Spirit’s Ryan McDonald talks turkey in time for Thanksgiving

When it comes to cooking the perfect Thanksgiving bird, there are few people better prepared to speak on the matter than McDonald, who shared some invaluable tips to help you be as prepared as possible for the upcoming holiday:

Source with intention. Start with the best product to end up with the best product. McDonald suggests sourcing from a reputable poultry farm directly or through your local butcher.
Brine and season. Whether you prefer a wet or dry method, McDonald says to brine your bird for at least 24 hours (48, ideally), then season it liberally before cooking.
Save your drippings for gravy. A homemade gravy is a crowd-pleaser—and simpler to make than you might imagine.

For more tips, check out the full story »

from_my_point_of_view / iStock / Getty Images Plus

RECIPE

Cheryl’s Sweet Potato Casserole

Back in my restaurant days, I was a server at Ruth’s Chris Steak House, where I fell in love with sweet potato casserole. Until this point in my life, my experience of sweet potato casserole involved marshmallows—a topping that was OK but never set my world on fire. Tasting the brown sugary, butter pecan-smothered masterpiece, my life was forever changed. It’s now a staple of my Thanksgiving table, though I’ve adapted it over the years to make it a little less sticky sweet. I hope your family enjoys it as much as I do.

Adapted from Ruth’s Chris Steak House’s recipe

Topping:

3/4 cup brown sugar
1/4 cup flour
3/4 cup chopped pecans
1/4 cup melted butter

Sweet Potatoes:

1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
3 cups mashed sweet potatoes (I prefer to use whole roasted ones)
1 egg, well beaten
1/4 cup butter

Directions:

Preheat oven to 350 degrees.
If using whole sweet potatoes, roast until softened (about an hour). Let cool, and remove skin.
Combine topping ingredients in a mixing bowl, and set aside.
Combine sweet potato mixture ingredients in a mixing bowl in the order listed. Whip thoroughly with a hand mixture until well-mixed and fluffy.
Pour sweet potato mixture into a greased baking dish. (I prefer to use butter.)
Sprinkle crust mixture evenly onto the surface of the sweet potato mixture.
Bake for 30 minutes at 350 degrees. Allow to set for about 10 minutes before serving.

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ASK CHERYL

What is your favorite Thanksgiving side dish?

A gorgeous golden bird may be the centerpiece of the Thanksgiving table, but when it comes to my plate, it’s a minor character. The majority of my Chinette real estate goes to side dishes, which, for my money, is the best part of the meal. I make a mean riff on Ruth’s Chris’ sweet potato casserole, and I love Brussels sprouts and rolls with an ungodly amount of butter on them. But if I had to narrow it down to which side is my all-time favorite, it has to be classic mashed potatoes. I love mashed potatoes so much, I will often skip dessert in favor of an extra helping, something that my partner—who insists pumpkin pie is a side and should be a valid response to this question—cannot comprehend. Where do area chefs stand on the issue?

Read the full answer »

💬 Have a culinary question? Email Cheryl with your questions for the chance to be featured in the Ask Cheryl Column.