Stephanie Ganz

Some states flaunt signature fruits that define their agricultural identity. Georgia’s luscious peaches command a cult following. Florida’s sunlit groves burst with world-class oranges. Washington’s pristine valleys deliver some of the most exquisite cherries you’ll ever find. Massachusetts harvests ruby-red cranberries from its distinctive bogs. And Hawaii’s volcanic soil nurtures the majestic pineapple, a tropical trophy that has become the island’s fruity ambassador.
Virginia, on the other...

It’s high summer in Rappahannock County, and everything feels abundant. The grass is charging upwards, crested by weeds and wildflowers. Birds and bugs vie for who can chirp loudest. And the sky over the Shenandoah Valley is a clear azure, dotted with cotton-ball clouds. It’s here, on this unlikely mountaintop in Sperryville, where you’ll find Sumac, a dining concept recognized in 2024 by The New York Times as one of the 50 best restaurants in the country.
To the untrained eye, Sumac—a retrof...

Whether you made a huge batch of your world-famous cookies or are just sharing the leftovers from a dinner party, the right takeout containers make a big impact

Sick of smoke and propane? Same. Turns out there are quite a few perks to electric grills, and virtually no learning curve.

Whether you need a massive, dad-coded vault or a chair with a built-in beer stash (because getting up sounds hard), these coolers will rule your warm-weather kickbacks

On a Friday night in the offseason, White Stone, a rural town of about 400 people in Virginia’s Northern Neck, is quiet. But inside a simple faded green clapboard building near the corner of Rappahannock and Chesapeake, something special is happening. There, you’ll find Adrift, a small, mom-and-pop restaurant whose roughly 50 seats are filled with guests who have come to enjoy Chef Devin Rose’s seasonal, locally sourced menu. It’s a culinary adventure in dock-to-dish and farm-to-table excelle...

Creating the perfect sandwich is all about balancing the layers of flavor between two slices of bread, and at Yorkie’s, a modern deli in Virginia Beach’s ViBe district, the sandwiches are a testament to this goal. Featuring careful compositions of lovingly sourced and housemade ingredients, Yorkie’s sandwich menu is like a bible for the sandwich devout.
Like a sandwich, Kip Poole, Yorkie’s chef and owner, is full of layers. After growing up in Virginia, Poole attended Virginia Tech for hospit...

Blankets, baskets, and more!

A new docuseries aims to celebrate the life and legacy of chef, cookbook author, and Virginia native, Edna Lewis. Hosted by Deb Freeman, writer and podcast host of Setting the Table, and produced by Field Studio, the series visits guests around the country over eight episodes to explore the impact of this trailblazing chef.

There’s a little song and dance we’re all used to when paying at a restaurant, takeout spot, boutique food shop, or even a farmers market. It starts with the person behind the iPad who’s completing your sale saying something like, It’s gonna ask you a few questions.
The ensuing quiz is all about if and how much you want to tip for whatever service was just rendered. Though seemingly benign, the prompt can throw consumers into a full-on panic, bringing up a slew of their own questions...

Looking back on the heyday of a Richmond fried chicken phenom

Long sold as a cheeky gift in European candy shops, chocolate sardines are making their way stateside (and making a splash)

Rustic and modern oyster halls, vibe-heavy cocktail lounges, homey South American cuisine, skilled Cantonese cooking, and everything in between: Richmond is riding a wave of new and noteworthy dining additions.

Did you really have a Super Bowl party if you didn’t eat guacamole out of the end zone of a miniature football field?

Shopping guide to the best chef's knives for every kind of cook