Knife & Fork

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Eat like a kid!

Kids have four preferred main food groups: fried stuff, creamy stuff, cheesy stuff, and condiments. And while we’ll...

Perfecting Harmony

Matt Harmon’s new wine business is coming together

From market to Market

Fernando Dizon makes the jump to Dairy Market with Manila Street

Cider project

At Lake Anna’s Coyote Hole Ciderworks, craft ciders and sangrias are the apples of their e

A very southern summer

Vast culinary traditions influence Southern food—European, Native American, African, Caribbean. But if you’re...

Straight talk

Want to know what to order from the new Café Frank, acclaimed chef Jose de Brito’s newest proving ground? Don’t ask...

A successful pairing

There are so many pandemic woes that when a rare silver lining appears, it’s a terrific reminder that joy still...

Fish run

Want anything from Alaska? Local fisherman Zac Culbertson is going anyway. Culbertson runs a small family farm just...

Frozen gem

Until her winter break, Sophie Tran’s culinary expertise—as least as it pertained to ice cream—went about as far as...

Supper heroes

Quick: What do you want to eat every night for the next seven days? That question could leave even the...