Knife & Fork

ALL ARTICLES

Let’s get together

Hunter Smith has had a busy year. As owner of Champion Brewing Company, he’s grown production capacity by more than...

Market maven

Chef Allie Redshaw set her sights on culinary school after a high school trip to Paris introduced her to fine food....

See you ladle! Nine soups we’ll be slurping all season

One of the best things about saying hello to cooler weather? It finally makes sense to eat soup again. Here are nine...

Words with chefs

Jenée Libby always wanted to be on the radio. As a child, she spent hours pretending—“Remember Mr. Microphone?” she...

Spice up your life

Now that temperatures have dropped, warm up by adding some spice to your plate. Here are just a few local options to...

Season’s eatings

A seasonal shift is an exciting change for any chef—a new menu awaits! We asked two local culinarians—Ian Boden of...

Gourd to glass

In late July, when a mysterious, creeping sugar pumpkin vine emerged from my compost pile, I started thinking about...

The last bite: How apeeling!

We’ve picked this poached pear dish from Red Pump Kitchen for two reasons: First, it’s pretty enough to appear on a...

VIDEO

We asked The Alley Light’s Micah LeMon to help us summerify a run-of-the-mill margarita. The recipe’s below, and in...

Just give me a riesling

Riesling’s come a long way since the 1970s. After generations of fractured vineyard ownership in the Mosel dating...