See you ladle! Nine soups we’ll be slurping all season
One of the best things about saying hello to cooler weather? It finally makes sense to eat soup again. Here are nine of our favorites. (above, left to right) Petit Pois […]
Words with chefs: Jenée Libby’s Edacious podcast gives listeners food for thought
Jenée Libby always wanted to be on the radio. As a child, she spent hours pretending—“Remember Mr. Microphone?” she asks. But Libby’s all grown up now, and she no longer […]
Spice up your life: Six dishes that bring the heat
Now that temperatures have dropped, warm up by adding some spice to your plate. Here are just a few local options to put a little hair on your chest. 5. […]
Season’s eatings: Ian Boden and Caleb Warr share their favorite cold-weather dishes
A seasonal shift is an exciting change for any chef—a new menu awaits! We asked two local culinarians—Ian Boden of The Shack in Staunton and Caleb Warr of Tavola—to tell us […]
Gourd to glass: Your new favorite fall cocktail (with pumpkin butter!)
In late July, when a mysterious, creeping sugar pumpkin vine emerged from my compost pile, I started thinking about the strange fruit and how to get it from gourd to […]
The last bite: How apeeling!
We’ve picked this poached pear dish from Red Pump Kitchen for two reasons: First, it’s pretty enough to appear on a holiday postcard. But mostly because, with Marsala wine, saffron, cocoa […]
VIDEO: Take your margarita to the next level—with watermelon!
We asked The Alley Light’s Micah LeMon to help us summerify a run-of-the-mill margarita. The recipe’s below, and in the current issue of Knife & Fork, you’ll find a few others […]
Just give me a riesling: The ballad of a misunderstood grape
Riesling’s come a long way since the 1970s. After generations of fractured vineyard ownership in the Mosel dating back to Napoleon, the 1970s brought replanting and remapped vineyard ownership. New, […]
Your new favorite dessert: Banana pudding at PastureQ
Hey, puddin’ The banana pudding at PastureQ masquerades as a crème brûlée, with rich banana custard under slices of sweet, perfectly burnt bananas. That’s what we call Southern comfort.
Good eggs: The area’s best dishes—for breakfast, lunch, dinner (and beyond!)
Which came first: the chicken or the egg? We don’t have a definitive answer, but the egg’s appearance in everything from omelets to mayo suggests it’s at least trending. That’s […]