So long, RVA!
A quick note: after this, the 77th entry of Favorites, I’m taking a break for a few months because life is sometimes a little busier than expected. I love putting together this column and hope to return before the end of the year. Bone marrow may be the peak example of turning byproducts into culinary […]
This masterpiece of a spicy red lentil stew showcases the traditional Berbere spice mixture.
You say “nitro cold brew,” I say “virgin Guinness.”
High temperatures and humidity call for dessert therapy, and the ice cream from Gelati Celesti is just the cure.
Bread is the West’s most basic food, but basic rarely means easy or delicious.
Broccoli is a classic example of a vegetable reviled by kids only to find its way into the hearts and gullets of grown-ups. My favorite helping of those happy little trees is the brick oven broccoli ($5.50) at Tazza Kitchen. Light charring from the oven brings out the earthy and nutty flavors of the vegetable, […]
Diner food done right is a thing of delicious, simple beauty.
One little taste and I was hooked on crack pie ($7.99). Shyndigz makes a version of the addictive wonder pie from Momofuku Milk Bar, and they do it more than justice. The sweet and fudge-like filling soaks into the oatmeal cookie crust while baking, forming a sort of candy made of oats and future sugar […]
Ándale Taco Chop Shop is a simple collection of Text-Mex staples.
If you venture up to Church Hill on a Saturday or Sunday you can find something rather wonderful at Proper Pie Co. that isn’t pie at all: the custard slice ($3.50). This rectangle of confectionary bliss alternates layers of flakey, crisp puff pastry with creamy vanilla custard. A layer of vanilla frosting, beautifully shot through […]
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