The Richmond Foodie

My family hails from some pretty southern roots in Louisiana and Alabama and I have fortunate enough to have this recipe passed to me from my parents. They do say that a true southern woman can make a proper roux, and I think it is essential in recipes like gumbo.

This was inspired by a recipe I saw on Pinterest (I can’t seem to find where it originated) and was my first time making homemade gnocchi. I have a strong love of sweet potatoes and cheese so this was a match made in heaven. Honestly one of the best dishes I have ever made, and a future staple.

These are super quick and easy to make to bring to work, family function, or any upcoming holiday party! Simple!

There is something about good local flair like, Black Sheep and Globe Hoppers Coffee that always seem like a diamond among the rough of chain or over crowded restaurants. You get good service, personal attention, and some of the best food you could ever find in Richmond with a little bit of effort and a [...]

While Beef Wellington seems intimidating to many, this recipe is extremely straightforward and even an amateur cook who follows the steps can be successful.

I am hoping I can experiment again soon and increase the amount of Key Lime juice I use, but until then 4 out of 5 stars. Also I used Nellie and Joe’s Famous Key West Key Lime Juice – you can find it in the baking isle at Kroger or Martin’s. It is definitely my favorite, and has a delicious pie recipe on the bottle!

Last night at Acacia, I had one of the best Sauvignon Blanc’s I can remember. Always partial to the white wines, and planning to have seafood and cheeses throughout the meal, I thought this would be the best pairing.

I will be the first to admit that sometimes I just don’t feel like putting in the effort to cook, and often have leftover meal components hanging out in my fridge,which spoil and just waste money. So tonight I decided to do something about my soon to be too old groceries, and be inspired by what I found behind the OJ: pilsbury crescent rolls.

One of the things I have always loved about Richmond is the number of eclectic eateries and local finds that I come across and friends suggest to me on a regular basis. I have lived in Shockoe Bottom/Churchill for months, and only recently have I come across the mear block walk to Globe Hopper Coffee. [...]

I personally think that you can’t cut corners when it comes to seasoning and flavor development when cooking a good dish. That being said, who consistently has the time to spend hours cooking dinner? Not me. For this reason I was anxious to try the new Philadelphia Cooking Cream. Armed with a coupon to test this out, I picked some up at Kroger this week and thought I would visit Kraft to see their suggested recipes.

What is usually a restaurant treat or grocery store purchase is so simple to make at home! This a low-fat recipe that can be made into french toast or as a side to any meal!

While summer is only just beginning for most students, there have already been several foodie fests in the Richmond area, i.e. the Greek Festival, Flavor Richmond, and Broad Appetit . So what else is there? Here are the top 5 Summer events left this year.

Good as an appetizer, dinner, or in a sub (as pictured here). These meatballs are an easy dinner and party favorite the whole family will enjoy! Makes approximately 24 meatballs.

While Broad Appétit has been going on for several years, this was the first year I attended this smorgasbord of Richmond’s best food. I can’t say it is the most organized and well planned festival I have ever been to, but the options and variety definitely make up for the fine tuning that is still going on to this fledgling foodie fest.

This takes a little bit of work but is a great recipe, also great with chicken instead of eggplant, I’ve made it both ways!