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  • Recipes Remembered: Basic Batter Recipe

    Basic Batter Recipe - here's a favorite from The Times-Dispatch archives.

  • Nutella: Try different ways to spread chocolate-flavored treat

    Animosity about the euro might be mitigated if European leaders broke bread together - and topped the bread with chocolate-hazelnut spread.

  • Lentil Soup with Smoked Turkey is humble yet exquisite

    Lentil Soup with Smoked TurkeyThis recipe uses French green Puy lentils, as they hold their shape, but regular brown or green lentils work nicely as well.

  • Pizza-style sauce tops quick-cooking pork

    Pork Pizzaioli - Makes 2 servings

  • Take it slow when it comes to weight loss

    If you're thinking of jumping on a diet to get those pounds off quickly, make sure your plan is healthy by following these five guidelines.

  • More Nutella ideas

    Ideas for using Nutella

  • 2:55

    Culinary Clues: Stuffed MushroomsView Video

    Chef Tom Parfitt of UR's Center for Culinary Arts prepares mushroom caps filled with spinach and cheese, a great dish served as an appetizer or side. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here.   Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

  • Country captain: An old American dish becomes new

    In this era of Korean barbecue food trucks, molecular gastronomy and foodie obsessions even among kindergarteners, a renewed fascination with country captain — an Americanized "curry" recipe dating back at least 154 years — seems horribly quaint or painfully hip.

  • Vines and Wines: Governor's Cup changes coming

    The prestigious Governor's Cup wine competition is making changes, and all point to a result that more state winemakers can live with.

  • Table Talk: New Year's Eve specials

    Rowland Fine Dining (2132 W. Main St.) will host a New Year's Eve dinner with seating from 5 to 8 p.m. Entree choices are pan-roasted duck breast, grilled hanger steak with herb gnocchi, ratatouille ravioli or roasted bronzini. The cost is $60 per person plus tax and gratuity. For reservations, call (804) 257-9885.

  • Best new restaurants of 2011: Your meal ticketsView Video

    You've probably already had your fill of "Top Ten" lists this year, and we still have two full days left for more recaps.

  • 2:59

    Culinary Clues: Crème FraicheView Video

    Learn how to make crème fraiche at home with Chef Martin Gravely of UR's Center for Culinary Arts. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here.   Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

  • Short Pump shop to compete on 'Cupcake Wars'

    Frostings, a cupcake shop in Short Pump, will be featured on the Season 4 premiere of the Food Network's "Cupcake Wars" at 8 p.m. Sunday.

  • Recipes Remembered: Cheddar-Potato-Broccoli Soup

    Here's a favorite from The Times-Dispatch archives: In a 2-to 3-quart microwave-safe bowl, microwave butter on HIGH 1 minute.

  • Feed a crowd simply, cheaply with beef tenderloin

    The key to a great holiday party is a relaxed host. And that is easier than it sounds. All it takes is a little planning.

  • Practical Nutrition: Be S.M.A.R.T. about your weight-loss resolution

    We're only four days away from the New Year. Have you made your resolutions yet? One common resolution people make is to lose weight.

  • Clare's Kitchen: New Year's Eve entertaining - an elegant dinnerView Video

    It may be no coincidence that my favorite way of ringing in the new year these days is by having an elegant dinner party at home.

  • Culinary Clues: Stuffed Mushrooms

    UR Chef Tom Parfitt prepares mushroom caps filled with spinach and cheese.

  • Table Talk: Christmas and New Year's menus

    Amour Wine Bistro (3129 W. Cary St.) is offering a la carte as well as prix fixe lunches and dinners. The a la carte lunch menu features sandwiches on a baguette or croque monsieurs (hot ham and cheese), salads, soup and appetizer size plates. On Saturday afternoons from 2:30 to 5 p.m., the restaurant offers macarons with a glass of wine or cup of coffee or tea. For information and pricing, call (804) 353-4020 or visit

  • Joe's Inn showing work by 4 friends

    Joe's Inn in the Fan is showing a group show by four friends: Adam Dorland, Ben Hill, Matt Shofner and Brenna Wilson. They created their works specifically for this show at the popular Fan eatery.

  • Dining Out: OMG Cafe

    My mouth was so full it came out more like "oohmaigawf," but yes, I did "OMG" all over my dinner at Church Hill's OMG Café & Lounge.

  • Families make Christmas Eve meals part of the tradition

    In many homes, the magic of Christmas Day begins the night before - around a table, next to loved ones, in front of something that tastes like Christmas.

  • Eating like a Supreme Court justice

    WASHINGTON — U.S. Supreme Court Justice Ruth Bader Ginsburg's children banished her from the kitchen decades ago — her tuna fish casserole the target of family jokes. Dinner duties instead fell to her husband, an accomplished tax lawyer who became a talented chef.

  • A holiday dish that's portable and feeds a crowd

    Delicious often doesn't cut it during the holidays.

Deal of the Day


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