Buttermilk or brine? Floured or battered? Peanut oil or lard? Pan-fried or deep-fried? These are just a few of the secrets behind fried chicken so crispy on the outside and juicy on the inside that it’ll make you weep. Each method has its devotees, and nary a one of our 11 contestants spilled the beans […]
Buttermilk or brine? Floured or battered? Peanut oil or lard? Pan-fried or deep-fried? These are just a few of the secrets behind fried chicken so crispy on the outside and juicy on the inside that it’ll make you weep. Each method has its devotees, and nary a one of our 11 contestants spilled the beans […]
Garrison Keillor once said, “Sex is good, but not as good as fresh, sweet corn.” To which we add—especially when it’s slathered in lots of butter. Corn tastes like nature’s candy, but it loses 50 percent of its sugar in the first 24 hours after it’s picked, so start gorging yourself now on these dishes […]
A good deal of winemaking is experimentation. Inoculating with different yeasts, opting for shorter or longer maceration periods, inciting or preventing malolactic fermentation, aging in new oak or neutral oak—these are just a handful of the decisions with which our Mr. and Mrs. Wine Wizards are faced. Something not commonly experimented with are the types […]
Those of you who lived through the ’70s probably have quite a bit you’d like to forget about the decade.
Charlottesville’s power lunch scene’s a far cry from D.C.’s, but there’s still plenty of wheeling and dealing being done over the midday meal. Here’s where our town’s most influential go to discuss, deliberate, decide—and eat.
What grows together, goes together Local food and wine go together like a horse and carriage, or on Saturday, June 30 at Keswick Vineyards, like a horse and buggy. At 11am and again at 1pm, Keswick winemaker Stephen Barnard and Horse & Buggy Produce founder Brett Wilson will lead an in-depth discussion on the merits of eating […]
Managing your portfolio is never as fun for the rest of us as it is for the wine collector.
Dessert trends come and go, but a good slice of pie stands the test of time—especially when it’s filled with seasonal fruit and served à la mode. Here’s a deep dish worth of local choices of America’s most classic dessert. The individual peach pies at Albemarle Baking Company might be small, but the double-crusted delights […]
Citizen beef Andy McClure’s Citizen Burger Bar opened last Friday just in time for Father’s Day. But while the restaurant’s central theme of burgers, beer, and ballgames is a manly one, the sleek feel of the place (exposed brick, tweed, and leather banquettes, and a cocktail area in the bay window along the Mall) and […]
Now that the markets are bursting with summer berries and stone fruits, it’s tempting to forget about ’dem apples ’til the fall, when they’re as crispy as they are prolific.