Megan J. Headley

Megan J. Headley ate and drank her way through the food and wine worlds of New York, San Francisco, and Florence before pulling up a permanent seat at Charlottesville's bountiful table in May 2006. After a few years as an accidental restaurateur, she began writing The Working Pour in June 2009, contributing to All You Can Eat in January 2011, then took on the enviable yet filling job of Food & Wine Editor in September 2011. With other writing projects and a plucky preschooler under her domain, hobbies beyond cooking, making Playdoh snails, and orchestrating weddings between Snow White and Eeyore have been shelved for the time being.

File photo.

Will the tyranny of Robert Parker’s 100-point system prevail?

In December, Robert Parker, the 65-year-old lawyer-cum-wine-scoring demigod, sold a substantial portion of his bi-weekly newsletter, The Wine Advocate, to a group of investors in Singapore. And, a mere month after telling the Wall Street Journal that he would never give up editorial control, he bequeathed his editor-in-chief title to Singapore-based, former Australian wine correspondent […]

While traditionally produced Brunello owes something to the Tuscan sun, it’s Montalcino’s arid climate and complex marine soils that elevate the humble grape, Sangiovese, to holy heights. File photo.

Brunello di Montalcino’s under the Tuscan shadow

Americans have a love affair with Tuscany and few grapes are as quintessentially Italian as the cherished region’s workhorse, Sangiovese. Chianti Classico may be where it’s best known, but it’s in Brunello di Montalcino (where the grape’s grosso clone accounts for 100 percent of the wine) that it’s the most revered. That’s not saying a […]

New York strip club: The Downtown Grille makes for a surprising ladies' night spot. (And don't you dare back down from this 16-ounce steak!) Photo: Andrea Hubbell

Ladies’ night out at the Downtown Grille

Steakhouses, one of the few truly American culinary genres, maintain their appeal by being, in large part, the same the nation over. They typically sport dark wood and leather, a suited host, a wine list heavy on Napa Cabs, iconic starters and sides, melt-in-your-mouth steaks, and frightful prices. Testosterone-dripping man caves, the Scotch flows neat […]

Illustration: Matt Pamer

Doomsday drinks to die for

This is it. On Friday, December 21, we’re all going to die. Our Christmas gifts, 401(k)s, and unexpressed love will go unclaimed. It’d be highly irresponsible for me to advise liquidating your bank accounts, but I can suggest liquidating a pearl or two from your wine cellar (or sock drawer) to enjoy with loved ones—and […]

Fennel pollen-rubbed pork tenderloin with serrano ham and local apple hash, roasted delicata square, and broccoli rabe. Photo: Elli Williams

Savor the season with squash

With its hard skin, seed-filled cavities, and often unruly size, winter squash can intimidate even the savviest cooks. It’s absolutely worth tackling though—not only is squash inexpensive and packed with vitamins, but it’s also one of the only relics from the garden that can feed you through the winter. Fortunately, even if you don’t get […]

The fish soup with pickled mustard greens at Gingko is a healthy choice. Photo: John Robinson

Bitter and beautiful: Eat yer greens

You can almost feel yourself getting healthier with every bite of the dark, leafy greens that flourish come fall. Nevermind if they’re braised with ham hocks, drenched in cream, or studded with bacon. From collards to bok choy and all the shades in between, these restaurant dishes make it a downright pleasure to eat your […]

Photo: Andrea Hubbell

Say “ahh” not “eww” to these bizarre foods

There’s no such word as “eww” in an omnivore’s vocabulary. While these dishes are far from the beetles and brains that TV personalities get paid to eat, they require a more adventurous palate than your typical restaurant offering. Of course, those brave enough to consume them will be most deliciously rewarded. Nothing cures a hangover […]