• Chef's Share: Julep's Pork - thumbnail

    Chef's Share: Julep’s Braised Heritage Pork

    Brandon Bundy, Julep’s executive chef, spent his boyhood years on a farm in Drake’s Branch, about 75 miles southwest of Richmond. “It was very rural,” he recalls. “We didn’t even have a fast food restaurant in the county ‘til I was 14.” more

    Jan 9, 2017

  • FoodLab Creamy Scrambled Eggs

    The Food Lab: Better Home Cooking Through Science

    Remember that refrain often repeated by science and math teachers to irritated (and irritating) students: “You’re going to need this after graduation!”? “Yeah, yeah,” you may have replied (uttered aloud if you were a smart aleck). more

    May 5, 2016

  • Capital Ale House - Smores

    S’mores for Breakfast

    I recently had the opportunity to hop on a special Capital Ale House Brunch Bus, visit the area’s Capital Ale Houses and sample brunch items from all three Richmond locations, plus the Capital Ale House in Fredericksburg. more

    May 4, 2016

  • Senegal: Modern Senegalese Recipes from the Source to the Bowl

    Lake Isle Press

    Transport Your Mind & Your Palate!

    Chef Pierre Thiam's recipe book, "Senegal: Modern Senegalese Recipes from the Source to the Bowl," offers an insightful look into the people and culture of his homeland as well as creative Senegalese recipes. more

    Mar 3, 2016

    , ,

  • Chili Cookoff Trophy

    For This Chili Cook-Off, the Legislators Are the Winners

    Picture the halls of the Oliver Hill Building on Capitol Square. In front of the lieutenant governor’s office, tables of folks serving samples of chili line both sides of the hall. In the middle, professionally attired men and women line up for ... more

    Mar 3, 2016

  • Boneyard Butcher Meat

    Meat the Challenge: Recipes from Your Local Butcher

    I acknowledge that the word butcher holds a negative connotation: an actor butchered Hamlet’s role, a singer butchered the national anthem and the movie version butchered the masterfully written book. When using the word literally, however... more

    Jan 5, 2016

  • Belmont Butchery Wine and Meat

    Belmont Butchery Recipe

    Create and eat this delicious pan-seared hanger steak with bourbon-green peppercorn sauce from Tanya Cauthen, butcher at Belmont Butchery, a prime West End source for top meats. more

    Jan 1, 2016

  • Nadolski's Steaks

    French Sauces for Steak and Venison

    Create these classic French sauces to accompany cuts of steak and venison. more

    Dec 30, 2015

View more