John Hoffman has been the executive chef at Fossett’s for just over a month, but he’s already bringing a Southern...

Ice cream dreams Nothing spells out s-u-m-m-e-r quite like a melty, drippy scoop of ice cream. Here are nine local...

Ice to a bartender is like fire for a chef: The amount and type you use will affect the outcome of the final product....

Like any good Southern recipe, the origins of sweet tea are about as clear as an oversteeped pitcher of Lipton....

Serge Torres, Fleurie’s pastry chef since November 2015, grew up watching his mom, a chef, and helping her in the...

It’s honey season, y’all! Bee colonies like the ones at Hungry Hill Farm have been buzzing around for months, and...

What makes the perfect tomato sandwich? We think The Whiskey Jar serves one of the best in town, so we went straight...

Is there any food more delicious in season and yet more detestable out of season than the tomato? Juicy, sweet, tart,...

The spring issue of Knife & Fork is on stands now! Here’s what you’ll find inside (and below, find a digital copy...

If we could assign a color to each season, it’d go something like this: orange for summer, red for fall, blue for...