Richmond-area chefs, home cooks, bakers and mixologists share their secrets. Browse below or search by keyword and whip up something special today.
recipes
Their brief season makes soft-shells especially coveted, while easy access to the flesh makes them a crab-lover’s dream. Read more
Jul 5, 2017
Stephanie Ganz
Squash blossoms are perfect for frying, adding to soups or eating raw. Read more
Jun 7, 2017
Ready your skillets, sharpen your knives and head to your local farmers market because it comes but once a year: Ramps season is upon us. Read more
May 16, 2017
Stephanie Breijo
Pick up these chefs’ pantry staples for better home cooking. Read more
Apr 28, 2017
Laura Sant
David Dunlap of Maple & Pine shares a recipe featuring a favorite pantry staple. Read more
Parsley adds texture, brightness and a verdant pop to nearly any dish. Read more
Apr 11, 2017
Metzger Bar & Butchery Executive Chef Brittanny Anderson shares a recipe for your new favorite brunch item. Read more
Mar 29, 2017
Whether you know it as “wakame” in Japanese, “miyeok” in Korean or the catchall “seaweed” in English, eating algae provides nutrients with few calories — a superfood of the sea packed with iodine, calcium and antioxidants. Read more
Mar 24, 2017
Whether they’re growing along the ocean’s shore, in a marina or within our very own Chesapeake Bay, oysters prove that a salty disposition isn’t always a bad thing. Read more
Jan 16, 2017
This superfruit makes for fabulous jellies, juices and dried snacks and lends just the right brightness to your holiday table. Read more
Dec 20, 2016
You don’t need an open fire to roast chestnuts, and the company of one Jack Frost is optional. With just a bit of heat and time to peel, your efforts shall be rewarded. Read more
Nov 15, 2016
This Saturday is one of the season's most stylish and delicious events, and now it's open to everyone. Read more
Oct 31, 2016
With their earthy taste, meatiness and long growing season, forest-dwelling shiitakes are a cook’s versatile, vegetable-like fungus. Read more
Oct 25, 2016
Susan Winiecki
Spice certainly punches up your plate, but fragrant seeds, peppers, roots and buds are also finding their way into Richmond growlers and cocktails. Read more
Sep 21, 2016
One of the most popular wild edibles, chamomile is most consumed dried through hot tea, but its light, apple-like scent and mild, bitter bite can be sprinkled fresh into salads, snacks and entrées alike. Read more
Sep 1, 2016
It’s time to get acquainted with our state’s official saltwater fish. You may know the striped bass as rockfish or striper, but this flaky and versatile sea-dweller is dinner by any other name — just ask the colonists. Read more
Aug 17, 2016
Don’t mind the bumps, lobes and crazy patterns; there are countless shapes, colors and sizes of heirloom tomatoes, each variety delicious in its own right. Read more
Jul 19, 2016
Much like “The Highlander,” there can be only one when it comes to “true shallots” — the type to grow from cloves, never from seed— but unlike the timeless warriors, the many varieties of shallots can coexist peacefully (not to mention deliciously). Read more
Jun 28, 2016
I’m not saying that a forkful of fennel carries super strength or godlike knowledge, but I will say that this vegetable’s properties reach mythological proportions. Read more
May 25, 2016
Think of the cremini mushroom (or “baby bella”) as the Agaricus bisporus middle child. Read more
Apr 14, 2016
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