Daniel Neman

1 week ago | stltoday.com | Daniel Neman |Jasmine Osby |Rosalind Early

Laser ShowsWhen: Fridays-Sundays, June 20-Aug. 3; times varyWhere: McDonnell Planetarium, Clayton Avenue at Faulkner Drive in Forest ParkHow much: $13, $11 membersMore info: slsc.org/event-overviews/laser-light-showsThe St. Louis Science Center’s laser shows combine a laser show with the music of a specific artist (Led Zeppelin, the Beatles, Taylor Swift, U2) or album (“Dark Side of the Moon,” “Abbey Road,” “2112”). This year features 20 different shows.

1 week ago | stltoday.com | Daniel Neman

Reunited, and it feels so ... strained. But that's OK. That's the way German artist Dietrich Klinge's sculptures, collectively known as the Rift, are supposed to be. The 2000 and 2001 sculptures have been near each other in the Delmar Loop for years, but not directly facing each other the way Klinge meant them to be, with yards of a distressed landscape between them.

1 week ago | texarkanagazette.com | Daniel Neman |Louis Post-Dispatch

I gave colleague Maureen Tomczak a slice of my (truly fabulous) Basque cheesecake, and the memories came flooding back to her. Basque cheesecake is sublimely light and decadently rich. The taste of it brought her back to her high school days in the late '60s and early '70s, when she worked as a waitress at the Woolworth's in River Roads Mall in Jennings, MIssouri. I didn't know that Woolworth's had restaurants.

1 week ago | victoriaadvocate.com | Daniel Neman |Louis Post-Dispatch

I gave colleague Maureen Tomczak a slice of my (truly fabulous) Basque cheesecake, and the memories came flooding back to her. Basque cheesecake is sublimely light and decadently rich. The taste of it brought her back to her high school days in the late ‘60s and early ‘70s, when she worked as a waitress at the Woolworth’s in River Roads Mall in Jennings, MIssouri. I didn’t know that Woolworth’s had restaurants.

1 week ago | stltoday.com | Daniel Neman

Hey, Food Dude: It’s been years since you ran one of these columns pitting your near-encyclopedic knowledge against questions that you generally make up yourself. And I, for one, have missed them as little as everyone else. So I thought I’d ask you this: What is the best way to get a really crispy skin on chicken? — Jacques PepinDear Chef: Wow, I am truly honored that such a great chef as yourself would ask such a question of me.