A Toast to Tomatoes
A series of dinners by Virginia’s top chefs celebrate Hanover’s heirlooms.
View ArticleEmbracing Taiwanese Cuisine
In a new cookbook, Virginia-born chef Trigg Brown shares recipes from Win Son in Brooklyn.
View ArticleFoodlore Friday in Bath County
On a warm Friday evening in Bath County, a sleepy farm in Warm Springs comes wide awake.
View ArticleFood for Thought: The Joy of Cooking Shows
In another life, I’d like to be Jeffrey, the husband of Ina Garten. His only job, it appears, is to turn up for lunch, raise a glass to his Barefoot Contessa.
View ArticleSalty's Lobster Co
One taste of the lobster rolls from Salty's Lobster & Co. and, “you’ll swear you’re in Maine,” says Jonathan Kelly.
View ArticleCustomized Cake Sheets by Chefanie
The elegant, often witty, tablescapes of culinary influencer and caterer Stephanie Nass, aka Chefanie, turn dinners into enchanted evenings.
View ArticleDeviled Eggs to Try Now
Picasso had his canvas. Hendrix, his guitar. Maya Angelou found inspiration in a blank page. And for countless chefs and home cooks, there’s the deviled egg.
View ArticleJiwa Singapura Brings the Fire
Acclaimed chef Pepe Moncayo creates the fine dining equivalent of a trip to Singapore by drawing on family recipes, street food flavors, and elevated cuisine.
View ArticleFarmasea Restaurant is Low Country Inspired Seafood
Farmasea brings full-body Southern flavor profiles to its menu. The food is heavily influenced by Carolina Lowcountry cuisine refined by big city chefs and served using Coastal Virginia’s local...
View ArticleFood for Thought: Apple Butter
She could peel and core an apple in under two minutes, lifting the skin with her paring knife to turn out a single, unbroken spiral.
View Article21 Spoons Is Culinary Art with a Mission
Ann Butler keeps busy teaching the next generation about food—how to have a healthy relationship with what goes on their table and into their communities, but also important life skills rooted in food.
View ArticleFour Hot Toddy Recipes to Warm You This Winter
Warm whiskey, honey, tea, even cloves—the hot toddy is the ultimate hot, boozy beverage. The classic recipe is like a steamy cousin to the old-fashioned. But these days, bartenders add citrus, apple...
View ArticleKwame Onwuachi's Favorite Mac 'n Cheese Recipe
Kwame Onwuachi is a James Beard Award-winning chef, best-selling author, and celebrated restaurateur whose culinary roots span the African diaspora.
View ArticleMockingbird Review
With Mockingbird’s biscuit basket—a warm nest of fluffy buttermilk biscuits served with a quintessentially Southern trio of honey butter, pepper jelly, and apple butter—Close-Hart shares what is now a...
View ArticleIan Boden's Bold Move
Star chef Ian Boden sent shock waves through Virginia’s gastronomy circles in August when he announced plans to leave The Shack and open a new culinary inn in downtown Staunton. The move comes just...
View ArticleMocktails for Dry January
Once written off as sugar bombs or poor imitations of their boozier counterparts, spirit-free beverages are anything but.
View ArticleThe Renewed Interest in the Private Chef
Sarah Rennie, the chef and owner of Two Fire Table in Scottsville, says the sheer novelty of having a meal privately prepared always tickles her guests.
View ArticleThe Reinvention of Chef Ellen English
The year was 1999 and Wintergreen-based chef, Ellen English, was at a turning point: She’d helmed Trillium House—then one of the South’s most celebrated culinary inns—for 15 years, but the owners were...
View ArticleOvoka Farm's Wagyu Beef Operation
Karen Way, CEO and founder of Ovoka Farm, wasn’t born into cattle farming, despite her ease in the pastoral countryside of Paris, Virginia. She spent over a decade as an attorney in Chicago, dreaming...
View ArticleSabra Stirs Up the Unexpected
Chesterfield-based Sabra is innovating a centuries-old recipe, one SKU at a time.
View ArticleElevated Easter Brunches
Tops chefs across Virginia weigh in on what makes this holiday brunch best.
View ArticleLost Letter Review
At the time, Lost Letter shared the space with the original concept, Longoven, with Lost Letter in the front dining room and Longoven anchoring the back of the space. But several months in, it was...
View ArticleBrunswick Stew Recipe from Chownings Tavern
Winter means the days are short and cold. It’s time for winter warmers to keep me cozy. And in my book, there’s nothing quite like a hearty soup or satisfying stew to get the job done. Chowders? Even...
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