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Halibut Scampi at Latitude

Photo by Josh Young

Every so often, hard-work, passion and patience intersect, producing something truly incredible. Latitude Seafood Company is an example of that intersection. Kevin Grubbs and Carlos Perez are half of the four-part team that runs Latitude and... more

Recipes

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

Recipes

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

Recipes

I didn’t find exactly what I was looking for, but I discovered much more in the pages of Thomas Jefferson’s Crème Brûlée. My search was for recipes with a dash of back-story. I craved the story of how Thomas Jefferson took James Hemings to ... more

FLAVOR

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

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

Recipes

Create and eat this rich recipe from Chesterfield's Boneyard Butcher, a prime source for great meat. more

Recipes

These recipes and others in The Southern Slow Cooker reflect country classics and common ingredients like bacon drippings, molasses, ham hocks, buttermilk and even Dr. Pepper. Though not a comprehensive compendium of regional Southern dishes, the... more

Recipes

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The deviled crab from Dishing Up® Virginia. Photo by Edwin Remsberg Photographs

The star of the meal was the Thalhimers deviled crab: chunks of fresh crabmeat blended with the perfect touch of spice, inspired by Richmond’s legendary department store of yesteryear. The shellfish was accompanied by tomato pudding (once a... more

Recipes

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Jason Alley's pimento cheese recipe. Photo by Christophile Konstas for 804ork

This recipe book is as much about the people as about food. It not only presents you with the recipes behind some of Richmond’s favorite dishes, it presents you – perhaps more importantly – with the people behind them. The book begins with... more

FLAVOR

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Photo by Joey Wharton

From Chef Andy Howell of Camden’s Dogtown Market, here’s a rich dessert that will please chocolate fans. more

Recipes

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Photo Courtesy of Tim Hill

Mike Isabella, executive chef of Graffiato in Washington DC, shares some secrets from his personal cookbook. more

Recipes

Local recipes from the Kitchen of Laura Payne, personal chef for Gourmet Your Way. Featured are Tuscan Tuna Sandwiches and Chicken Italian Sausage Penne Pasta more

Recipes

Senegal: Modern Senegalese Recipes from the Source to the Bowl

Lake Isle Press

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

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