Cold cocktailed: Keep these bartending tips on ice
Ice to a bartender is like fire for a chef: The amount and type you use will affect the outcome of the final product. Let’s talk about the main types […]
Reading the leaves: How Southern is sweet tea?
Like any good Southern recipe, the origins of sweet tea are about as clear as an oversteeped pitcher of Lipton. Southerners of all stripes clamor for their own little piece […]
The sweet life: Fleurie’s Serge Torres talks pastries
Serge Torres, Fleurie’s pastry chef since November 2015, grew up watching his mom, a chef, and helping her in the kitchen. But it was his sweet tooth that led him […]
Local buzz: Hungry Hill Farm keeps the bees
It’s honey season, y’all! Bee colonies like the ones at Hungry Hill Farm have been buzzing around for months, and it’s time to reap the rewards. According to farm owner […]
Summer treat: The secret to Whiskey Jar’s perfect tomato sammy
What makes the perfect tomato sandwich? We think The Whiskey Jar serves one of the best in town, so we went straight to the source. “I and my entire staff […]
Red ripening: Make the most of tomato season with five dynamite dishes (and something to sip on)
Is there any food more delicious in season and yet more detestable out of season than the tomato? Juicy, sweet, tart, firm and bursting for a precious few months during […]
Spring is here! And so is the new issue of Knife & Fork…
The spring issue of Knife & Fork is on stands now! Here’s what you’ll find inside (and below, find a digital copy of the issue). Arley Cakes’ strawberry tart. Epicurean […]
Go greens! This spring, we’re loving leaves with everything
If we could assign a color to each season, it’d go something like this: orange for summer, red for fall, blue for winter. And for spring? Green. It’s the color […]
Working with the land: Virginia’s Bordeaux-style blends take cues from the past, but look to the future
Over the course of a dozen centuries, wines from France’s Bordeaux region have revolutionized today’s world of wine. As ground zero for some of the globe’s most widely grown grape […]
Carrot gold: Oakhurst Inn’s bangin’ brunch cocktail
With just the right balance of sweetness and spice, Oakhurst Inn’s Bloody Mary is an inventive take on the classic: vodka, fresh-pressed carrot-ginger juice and a splash of Tabasco topped with garlic-stuffed […]