Declan Horgan remembers his first dinner service down to the plating.
FXBG Winter Restaurant Week returns this Friday, with a large variety of restaurants ready to tempt your tastebuds. The event runs from Jan. 14-23, giving you plenty of time to revisit favorites and discover new ones.
For really authentic American food, you may want to try your nearest pizzeria, Chinese restaurant or Mexican eatery. So says author David Page in his new book, “Food Americana: The Remarkable People and Incredible Stories Behind America’s Favorite Dishes,” released in April from Mango Publishing.
This is a love letter: one addressed to the Fredericksburg-area restaurants that helped get us through that year. They nourished us, despite facing existential threats stemming from the pandemic.
Root vegetables are pretty much what they sound like: vegetables that grow under the earth and must be dug up to be harvested. In cold weather, from late fall to early spring in temperate climates, root vegetables are pretty much all that’s seasonally available, other than some late-summer c…
The idea is simple. Ghost kitchens are restaurants without the restaurant: delivery-only food brands that often make food in the kitchens of more traditional businesses.
What would “The ’Burg In A Bag” taste like? The pimento cheese from Foode. Fresh pasta at Orofino. Croissants just out of the oven from Here & Abroad Bistro & Bakery. Vivify’s tater tots. Soup and Taco’s cream of crab soup. High tea service from Freedom Society. A slice of coconut ca…
PHILADELPHIA—It took a nightmare to make Ellen Zinn’s longtime dream of publishing a cookbook a reality. But “Pots & Pandemic” is not only a collection of recipes, it’s also a memento of a strange and scary year in which making and sharing comfort food has become a new kind of essential work.
Virginia Tech researchers have crafted a recipe for a new beer that will be produced by Hardywood Park Craft Brewery. It’s called the Fightin’ Hokies Lager.
Sheet pan meals are a godsend when you’re busy, or don’t particularly love to cook. For starters, they’re super easy to pull together. They also cook quickly, are insanely versatile and best of all, don’t require a ton of cleanup.
The meltdown began with two untoasted slices of butter bread, followed closely by globs of Hellman’s mayonnaise lathered evilly on. Then came the undrained tuna, straight from the can, that was tucked into a wet bed by two slices of medium cheddar.
It was a warm winter’s night when we visited Tapa Rio on Sophia Street earlier this month. The Fredericksburg restaurant boasts a sprawling patio with wide water views, but it was just a little too chilly to dine outside. We were bummed but hungry, so we turned our attention to the menu.
Four restaurants in Virginia were named to Yelp's "'top 100 places to eat in the U.S. for 2020," but only one in Richmond.
