Chickpea, buckwheat and sunflower seed flours are all great alternatives to your typical flour for all sorts of recipes.
Missouri has not yet ordered restaurants to close to dine-in customers, but some are closing preemptively.
The restaurant serves everything from flatbread pizzas to burgers to pasta.
Known for its tender steaks and flavorful seafood dishes, the restaurant’s menu focuses on local ingredients and organic produce.
Chris and Elizabeth Thele use beer brewing equipment to make their unique cold coffees.
All three are home bakers with their own blogs showcasing their creations.
The two concepts will be side-by-side and play off of each other's styles.
The brewery invites homebrewers to brew their own recipes and serve them on tap.
Ben Grupe and Nate Hereford will create the dinner on Dave Stine's farm in Dow, Illinois.
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Husband-and-wife team Chris and Elizabeth Thele rely on techniques traditionally used to make beer.
Make sure to order extra fresh bread to soak up every last bit of sauce.
You can also pet baby calves and watch the cheesemaking process.
Since 1927, three generations of the same family have been sourcing, slaughtering, butchering and selling some of the best beef and pork in the Midwest.
The chef formerly worked at Nixta and was a semifinalist for Eater's Young Guns awards.
This hometown hit will fill you up.
The space seats more than 500 between its tasting room, dining room and outdoor patios.
Look for a country breakfast and housemade pies.
At the farm in Dwight, Illinois, heirloom wheat, oats, blue corn and other grains are grown organically and stone-ground into nutritious flours and cornmeal.
The bigger space means new menu items, like gluten-free waffles.
The country restaurant and bakery serves everything from breakfast to dessert.
The multi-faceted concept combines a production brewery, distillery and full restaurant serving upscale pub fare.
Over the past two decades, Anders and Gerd Hedman have steadily grown their farm, restaurant, winery, event space, gift shop and bed and breakfast at Hedman Vineyards.
Look for fish and chips, barley risotto, beer donuts, pork Spiedini and more.
The restaurant focuses on the locally sourced farm-to-table fare Hale became known for while working at Three Sixty St. Louis and Boundary.
The long-standing maker of classic butcher blocks recently relocated to a new, expanded home.
Look for a reuben, pan-seared scallops, kalbi ribs and more.
Fifth-generation farmer Harold Wilken grows both heirloom and hybrid grain varieties.
The concept comes from Houlihan’s Restaurants, Inc.
The brewery and tasting room was lovingly renovated by the family.
Producing everything from yeast-driven beer to classic German styles and, hell, even a Gooey Butter Cake beer, these are the new St. Louis breweries you need to know.
Rex Hale's new restaurant is now open in Illinois.
Serving Creative From-Scratch Fare, Keepers Quarters Will Open New Location in Carbondale This Month
The Reuben, Cuban and burgers are returning, but you'll also find a wider variety of entrées and appetizers.
Pizzas include the Kevin Bacon with classic red sauce, mozzarella, sausage and bacon jam.
The café goes above and beyond the standard small-town coffeehouse model by serving up its own freshly roasted coffee.
The Swiss favorite is as popular as it is pungent.
Beers include a Blood Orange Hefeweizen, blueberry-thyme lager and Abe's Ale, a maple syrup brown ale.
The restaurant focuses on seafood and fresh produce.
Octopus is within arm’s reach at these local restaurants.
Curt Jones believes that cryogenically freezing coffee helps capture its purest flavor.
The owners of Wang Gang Asian Eats in Edwardsville, Illinois, are gearing up to launch a new venture.
The meatless burger even "bleeds."
Flavors include lemonade, mango, strawberry-banana, lime, pineapple and beetroot-berry.
Sour, salty Goses almost went extinct in Germany. Now, they're making a staggering comeback at American craft breweries, thanks in part to Destihl Brewery in Normal, Illinois.
The name translates literally to “husk,” “peel” or “skin” in Spanish.
The new restaurant serves a seafood-heavy menu including a raw bar, seared scallops and an Italian sausage-shrimp gnocchi.