What goes on a Seder plate?

April 1st, 2015

The following items are part of a Seder plate, according to a Passover 101 workshop handout from Rabbi Scott Sperling of Beth El Congregation in Winchester:

Local chef wins network cook-off show

Meghan Cooper

March 11th, 2015

WINCHESTER—When some folks get their 15 minutes in the spotlight, they’ll do anything to make it a half an hour. Meghan Cooper is not those of folks.

Local chip company recognized by media

February 10th, 2015

Bon Appetite, an Internet food magazine, and recognized Route 11 Chips, in Mount Jackson, as a premier potato chip in the month of January.

The fab pho

Vietnamese pho at CTE Restaurant in Winchester. Ryan Cornell/Daily

February 3rd, 2015

WINCHESTER — If you thought you had to travel inside the Beltway to grab a decent bowl of pho — the Vietnamese soup on every foodie’s radar — think again.

Recipe of the Week: You can make your own fresh doughnuts

Cody Fitchett

February 3rd, 2015

When you think of a doughnut, you think of Dunkin Doughnuts or right off the press Krispy Kreme, but what if I could tell you that you can make your own fresh off the press doughnuts with my foolproof recipe?

A full course education

Tyler Peer slices into a potato with a knife. Peer is a first-year culinary student studying in the apprenticeship program at the Broadmoor resort in Colorado Springs, Colorado. Ryan Cornell/Daily

February 1st, 2015

STRASBURG — As recent Strasburg graduate Tyler Peer knows, there can never be too many cooks in the kitchen.

Recipe of the Week: Maple bacon cheesecake

Cody Fitchett

January 27th, 2015

Cheesecake is one of my favorite desserts, mostly because I love cream cheese. The texture is creamy and velvety, and the crust adds the crunch the dessert needs.

Recipe of the Week: Candy bar cupcakes

Cody Fitchett

January 20th, 2015

I always wondered what it would taste like to combine two of America’s most favored portable snacks — the candy bar and the cupcake.

Home is where the hearty is

Krista Jackson-Foster, owner of North Mountain Vineyard and Winery in Maurertown, sets down a bowl of soup at the winery's Soup Saturday event last weekend. Sitting at the table are Jackson-Foster's husband, Brad, and All Things Virginia owner Vicki Ruckman. Ryan Cornell/Daily

January 13th, 2015

MAURERTOWN — There might not be any meal more evocative of home and family than a piping hot bowl of soup.

Recipe of the Week: Boston cream pie for reader’s choice

Cody Fitchett

January 13th, 2015

This week’s recipe was based on a reader’s email that I received over the weekend. The email stated, “I love Boston creme pie, but I don’t have a recipe and I was wondering if you had one and would share it with all?”

Pâte à choux with Chantilly cream a high class dessert

Cody Fitchett

January 6th, 2015

Pâte à choux is a delicacy in France and is well known around the world as being a high-class dessert. Many trained chefs have difficulty with the challenging dessert, but I have simplified it to where the classic home cook can make it and surely impress everyone.

Cody Fitchett: New Year’s Eve cheese ball snack

A cheese ball is a great appetizer to snack on throughout the night at any New Year's Eve party. Courtesy photo

December 30th, 2014

New Years Eve parties are in their own category when it comes to parties. You invite a special group of people to bring in the new year with and the food is the main topic of the night. I have found finger food and appetizers to snack on throughout the night at every New Year’s Eve party I have ever been to.

Bountiful sweet treats

Laureen Unger holds a plate of her gluten-free granola bars inside Laureen's Bakery and Cafe in Edinburg.  Rich Cooley/Daily

December 16th, 2014

EDINBURG — One local treat could change everything you thought you knew about granola bars.

Hoppy holidays

Tim Arndt drinks a barrel-aged kilt  clasher. Courtesy photo

December 16th, 2014

Searching for a beer to match the Christmas cheer?

Holiday cookies: Recipe for gold bars

December 16th, 2014

So how do you eat a Twix bar? Do you use your teeth to scrape all of the chocolate-caramel topping off, then go back and eat the naked crunchy cookie? Do you nibble first some chocolate-caramel, then some cookie, then back to chocolate-caramel, and so on? Or do you wholesale devour it, cookie, caramel and chocolate all at once?

Holiday cookies: Recipe for crackle bark

December 16th, 2014

You may not lay a finger on anyone’s Butterfinger, but you will want to grab a plateful of this Butterfinger-inspired holiday bark. Like the candy bar, this sweet treat is jammed with peanut butter, has a satisfyingly crunchy-flaky bite and — of course — sports plenty of chocolate. But to keep your enamel intact, we made it slightly less sweet and a little more grown up.

Seasonal pastry delights

Rachel Boyer, 30,  pastry chef at Woodstock Cafe and Shoppes, adds red icing to a cookie to make a peppermint design. Rich Cooley/Daily

December 9th, 2014

WOODSTOCK — If you’ve ever eaten any of the delicious desserts at the Woodstock Cafe and Shoppes, chances are they were the handiwork of Rachel Boyer.