august 29, 2014
When frozen yogurt shops began to proliferate in the latter part of the 20th century, their product tasted like, well, yogurt. Frozen. And that’s not a complaint or criticism. What often passes for frozen yogurt these days tastes a lot like soft serve ice cream. Even that’s not a complaint. Most people like soft ice cream, as evidenced by the long lines that snake around those mom and pop shops by the seashore, the ones that sell frozen custard.
august 15, 2014
Sadly, we are nearing the end of fresh corn season here in Richmond. People have favorites : white vs. yellow, the elusive Silver Queen vs. Supersweet, but even mediocre ears of corn are satisfying with a slather of good butter and a sprinkle of sea salt.
august 1, 2014
Some fruits are tasty when frozen, canned or dried. Not so the perfect peach, which has a rather short season and benefits from the least invasive treatments to showcase its allure.
july 18, 2014
In the South, summertime heat can get the best of your intentions to cook dinner. Toss a salad, cut a few ripe tomatoes from the garden, fire up the outdoor grill (anything to avoid heating up the kitchen) and call that dinner. Better yet, serve something you grilled the day before and avoid fire altogether.
…and a visit to Old Church Creamery
june 27, 2014
Old Church Creamery, a thriving dairy farm one half hour north of Richmond in Manquin, Virginia, sprouted, then roared to life, in 2008. Through trial and error, and hard work from owners Catherine and Keith Long, the operation is a premier supplier of naturally produced cow’s milk and dairy products for the Richmond area and beyond.
june 13, 2014
Long before I received any formal culinary training, I purchased some fish sauce at a market near my apartment in “Little Hanoi”, in what is now cosmopolitan Clarendon, Northern Virginia. I am embarrassed to admit that after taking one whiff, it was returned to the shop where a kindly proprietor urged me to reconsider, telling me “fish sauce smells bad, but tastes good”.
may 30, 2014
We’ve come a long way from salad defined by iceberg lettuce, waxy rounds of cucumber, flabby wedges of pale unripe tomato and bottled thousand island dressing languishing in a faux-wood bowl. These days salad offerings are some of the most intriguing items on restaurant menus, chock full of seasonal vegetables and fruits, local greens and house made vinaigrettes crafted to enhance, not overpower.
…and a visit to Harmony Hill Farm
may 9, 2014
The day began with breakfast tostadas and ended with Italian sausage baguettes with caramelized onion and lemon tahini sauce, tomato orange soup and a simple, colorful salad of red cabbage, asparagus and carrot. The afternoon was spent touring Harmony Hill Farm in nearby Glen Allen, Virginia, the source of my breakfast eggs and dinner sausage.
april 25, 2014
One of the first edible harbingers of spring is rhubarb. And what a show! This perennial, a vegetable given the royal fruit treatment, rocks a shrub-like explosion of frilly lime green leaves and shiny stalks in various shades of red and green.