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Knife & Fork
ALL ARTICLES
Talking turkey with Foods of All Nations’ Bill Yenovkian
Bill Yenovkian laughs as he attempts to describe the perfect Thanksgiving turkey “without sounding pornographic.” You...
Why we love cauliflower
Cauliflower, the hearty veggie cousin of broccoli, kale and cabbage, is mimicking everything from pizza crust to rice...
Hip to your hops
High-proof liquor is usually the main ingredient in a mixed drink, but the lesser-known category of beer cocktails...
Travis Croxton, third-generation oyster farmer, has made...
The water where the Rappahannock River meets the Chesapeake Bay had grown murky. Plant life was struggling. The...
Tucker Yoder steps back into the kitchen
“I take good stuff and try not to screw it up.” That’s chef Tucker Yoder in 2013, the year C-VILLE Weekly named him...
Apple pie for president!
How do we like them apples? In cobblestoned layers beneath a tender, flaky crust, that’s how. Which is why, this fall...
Perfect pairings
You may have explored the Virginia Wine Trail, but if you want a meal with your wine, you can sample area selections...
Hot topic
The summer issue of Knife & Fork is out! From sweet tea’s Southernness to a local pastry chef’s favorite ice...
Let’s eat (cheap)!
It’s hard to resist eating out for every meal in a town like Charlottesville, but ain’t nobody got money for that. So...
The varied vine
One of the most widely planted grapes in the world, Chardonnay grows well in a variety of climates and is capable of...
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