Sugar High! Talking Dessert Wines With Jason Zuliani

by Melissa Haskin Posted on April 26, 2016 at 2:29PM

So how did Zuliani’s advice stack up? I decided to force myself through an evening of wine and cheese tasting to see for myself.

Farmers Market Kitchen: Buttermilk Toast With Blue and Greens

by Hannah Palmer Egan Posted on April 26, 2016 at 12:50PM

Buttermilk Toast With Blue and Greens Serves: as many as you make! Ingredients: 

The Daily Planet Sweeps Podium in Inaugural Best Bite Bash

by Hannah Palmer Egan Posted on April 22, 2016 at 5:14PM

Sugar High! Goat's Milk Caramels From Big Picture Farm

by Melissa Haskin Posted on April 19, 2016 at 3:27PM

Why does Conrad work with goats? "Why not goats?" she said.

Farmers Market Kitchen: Elder-Ginger-Lemon Spritzer

by Hannah Palmer Egan Posted on April 19, 2016 at 12:35PM

Ingredients: 1 can Citizen Cider Dirty Mayor

Farmers Market Kitchen: Cheddar-Ale Soup

by Hannah Palmer Egan Posted on April 12, 2016 at 3:30PM

Cheddar-Ale Soup Serves 4-6 Ingredients

Sugar High! Sweetness in Brattleboro

by Melissa Haskin Posted on April 12, 2016 at 2:51PM

Recently I've been obsessed with the idea of putting breakfast cereal in dessert. I've been pinning up a storm on Pinterest all sorts of Fruity Pebble desserts that look like pure happiness.

Blank Page Coffee Shop Pops Up at Bread & Butter Farm

by Suzanne Podhaizer Posted on April 12, 2016 at 9:00AM

Proia’s most unusual offerings, though, are a pair of “paleo-friendly” blended coffees, one highlighting maple, the other, cacao. Both beverages are laced with hunks of pastured butter from Tunbridge's Mountain Home Farm, as well as lashings of syrup.

Richmond's Parkside Kitchen to Close

by Melissa Haskin Posted on April 6, 2016 at 1:05PM

Over the past year the restaurant's status has been the subject of some confusion. Seven Days noted in its letters section this week that  a September story disclosed the restaurant was for sale, but some readers jumped to the conclusion that  it had already closed.

Farmers Market Kitchen: Honeyed Ham-and-Blue Tostada

by Hannah Palmer Egan Posted on April 5, 2016 at 1:55PM

The first time I cooked Easter dinner, I was newly married and barely 24 years old. I brought home a hulking ham from the butcher and set out to roast it one April morning.