Taste

Midlothian meets (or marries) Munich

Audio Article

Fest Biergarten, which takes orders by QR code from tables made of 100-year-old German pine, reminds us that the best dining never really goes away, it just evolves. The biergarten was born in the 1600s. Back then, the risk of fire was too great for German brewers to boil grain in the summer so they’d bury beers made months before […]

Stop and taste the roses: Rose butter is butter, but better

Audio Article

  Let’s talk about butter. If you are a butter lover such as myself and you have never had homemade butter, your culinary horizons are about to broaden. Making butter is incredibly easy. What you’re doing is separating the fat and the water content of milk. The fat goes on to be delicious butter, ready to be spread on toast […]

A pizzeria and perseverance: At Jo-Jo’s South, a family doubles down to stay afloat

Audio Article

As employees prepare for a Wednesday lunch rush at Jo-Jo’s Famous NY Style Pizza and Subs South, Amy Armetta, who owns the place with her husband Enrico, settles into a seat at a gleaming lacquered table to chat about their new restaurant. Business is picking up. Until a few weeks ago, they’d only been open for dinner. Sunlight streams in […]

Sweet, tart and upside-down: Citrusy-caramel flavor is top billing in this fruity cake

Audio Article

Most of you have heard of pineapple upside-down cake, but upside-down cakes are a fantastic way to showcase nearly any fruit. The combination of butter, sugar and fruits in the bottom of the pan allows for rich caramelization in the hot oven, not to mention jaw-dropping presentation. This recipe combines brown and white sugar creating a lighter caramel flavor that […]

Youth run the ranch at Two Compadres

Audio Article

Two Compadres Taqueria Bar and Grill is a big operation. On busy weekend nights a staff of close to 20 serves up to 150 customers at a time. Seating is split almost evenly between an outdoor patio you can see along Midlothian Turnpike at the Midlothian Village Square Shopping Center and tables inside. The menu is big, too. Dozens of […]

Just roll with it: Lamb lumpia rolls pack all the flavor of gyro in a dippable snack

Audio Article

Food trends are some of the most fun trends to watch. In the ’50s and ’60s, the trend was to make everything possible in gelatin, and usually with hotdogs. About 10 years ago, the trendiest of restaurants were all about deconstructed foods, like “tacos” served bite by bite on skewers. Those fads might seem a little ridiculous in retrospect, but […]

Still smokin’: Launched in 1975, Brocks Bar-B-Que stands the test of time

Audio Article

Even before their father Charlie Brock cooked his first hog for friends at Pocahontas State Park in 1971, his sons sold vegetables from the family garden at a roadside stand on Route 10, where their family restaurant stands today. Back then, 35 or 45 minutes might pass sometimes before a car would pass by, Jimmy Brock remembers. Route 10 was […]

Spring chicken: Discover the light, lemony pleasure of avgolemono

Audio Article

Spring is a fantastic time to be in the kitchen. The promise of seasonal produce brings a renewed sense of creativity to my cooking. The changing weather (especially here in Virginia) allows for a lot of variety in our meals, with some days requiring a stick-to-your-ribs dish to warm up from a chilly rain, while balmy, sunshiny days call for […]

Magic potion in Midlothian: Funktastic Meads brings an age-old craft brew to the county

Audio Article

Nearly 10,000 years after humans discovered how to make mead – fermenting honey water and yeast to produce a pleasant and tasty alcoholic beverage – there’s finally a tap room devoted to wine’s less popular cousin in Chesterfield’s Alverser Plaza shopping center. It’s called Funktastic Meads. Owners Matthew and Heather Carroll are ready to create a buzz. Matthew is a […]

From Japan, with flavor: Exploring the robust, salty magic of miso toast

Audio Article

Recipes are created in a variety of ways. There are generational favorites, passed down from kitchen to kitchen with well-worn hands teaching eager young ones the tricks of the trade. Some recipes are born of necessity when meals to feed many had to be created with ingredients to feed only a few. Some come to existence when an unexpected substitution […]


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