s'kat and the miscellania

Elixir For The Soul September 19, 2007 | By Shelley Rauch, shelleyrauch@gmail.com   My mother-in-law was the one who first clued ...

I've made cinnamon rolls from scratch, and let me tell you: it is truly an act of love. Dough is mixed, dough rises, dough is rolled ju...

Sun-Dried Tomato Dip This creamy dip featuring sun-dried tomatoes, basil, and garlic tastes great on EVERYTHING! Preparation Time: 10 minut...

Bittersweet Decadence Cookies 1/4 cup AP flour 1/4 teaspoon baking powder 1/8 teaspoon salt 8 ounces bittersweet or semisweet chocolate, coa...

Burnt Orange Ice Cream 1 1/2 cups heavy cream 1 1/2 cups whole milk 2 tablespoons finely grated orange zest (from 3 large navel oranges) 3/4...

Italian Cheese Terrine Terrine 1 (8 ounce) package cream cheese, softened 2 tablespoons butter, softened 1/2 cup freshly grated parmesan ...

I am late, of course, but I'm still going to talk about November. Or, more specifically, the wonderful feast that was Thanksgiving. Dav...

Everyone needs it, and every culture has it: comfort food. Jason Alley and Chris Chandler paid homage to that basic necessity in Richmond at...

“You can’t call them meatballs—there isn’t any meat in them!” Dave was firm, but I was firmer, and shook my head. “What should I call them- ...

Williamsburg has New Town, and now it has the Center Street Grill. A name like that evokes a friendly, casual spot, enjoyed by locals and ...

Cool winds strummed gently through the woody rosemary stems, waving them away from hand snips. The bush, slightly out of control, barely acq...

I almost missed out on the home-cooked German specialties at Deutsche Ecke, a new restaurant in Denbigh. On weeknights, the Newport News eat...