My Sperryville

Welcome to Sperryville, Virginia. Tucked between the North and South Forks of the Thornton River at the base of the Shenandoah National Park, this tiny village has quietly become a culinary hub—something locals have known for a long time.
Once a small crossroads serving travelers, tradesmen, farms, and orchards, Sperryville now moves to a gentler rhythm

Growing Joy

By midmorning, crates of greens are already stacking up near the wash station of Red Wiggler Care Farm. A line of growers moves steadily down a row, hands practiced, eyes trained on what’s ready
for harvest and what needs another day…

Rooted in Connection

The fairy lights cast a magical sparkle across the patio high in the Virginia mountains. Seated around the fire rings are chefs Travis Milton, Wells Selbe, and Marcus Repp. Less than an hour earlier, they’d pulled off a six-course meal for 57, and now they are mingling among their guests, sharing their favorite ingredients (pawpaws, spicebush) and tales of bringing local food to the table…

Memories & Meals

Stepping off the bustling sidewalk of MLK Avenue into Grounded, the plant-lined walls, artful mood lighting, and concrete benches evoke a serene, landscaped garden. Even before venturing further to explore the café, plant shop, and wellness studio, or to try one of the color and taste explosions that make up Grounded’s unique takes on lattes and matcha, the ubiquitous plants are already speaking…

The Invisible Work

At The Dabney, blistered peppers arrive smoky and sweet, their softened skins collapsing against grains of farro. The dish feels simple, almost effortless. For chef Jeremiah Langhorne, that apparent ease is the product of years of trial and error…

Learning Classic French Cuts

Batonnet. Julienne. Brunoise. These terms for precisely sized cuts standardized by French cuisine sound like they might belong in a professional kitchen, among chef coats and industrial appliances. At home, where no one is watching, it’s tempting to assume they don’t matter…

Growing Herbes de Provence

Julia Child launched her television career making a French omelet while promoting Mastering the Art of French Cooking. Viewers were captivated by her charisma and matter-of-fact teaching. Her guiding idea was simple: Everyone can make good food with a little technique and fresh ingredients.

Julia in DC

Decades after her death, Julia Child continues to loom large in American food culture. Her influence rests on a rare cross-over: advanced classical techniques translated fearlessly for the home kitchen and popularized through her books and cooking shows…

Learning the Line

Marigold petals, all pointing in the same direction, tweezered atop tuna crudo… Cara Cara oranges supreme-style cut, the juice from the discarded pith squeezed on top of them for moisture… the bouquet garni trimmed to look like scrolls at the bottom of the consommé.

Fish Shop DC

The lobster roll is perfectly composed: sweet, lush meat tossed with caramelized onions, celery, and a bit of dill and parsley, with just enough mayo to hold it together, all tucked into a glossy brioche roll.

The surprise isn’t the execution—it’s the sourcing. This sandwich is served at one of the mid-Atlantic’s most sustainable seafood res- taurants, Fish Shop at the DC Wharf, where the lobster is genu- inely local, trapped along a steep, frigid undersea shelf 60 miles off Ocean City.

Fresh Asparagus Soufflé

The soufflé looms large as a “difficult” dish. Its ingredients are deceptively simple: butter, flour, milk, and eggs. Yet success hinges entirely on precision and technique.

Watercress Soup

This classic soup, beloved in both France and England, celebrates the peppery leaves and delicate stems of watercress—capturing the fresh, green taste of spring and early summer.

Perfectly Balanced

The Persian Table’s founders, Nina Hamedani and Erkin Ozberk, have successfully reinvented baklava into a surprisingly light, flavor-forward pastry—far less sweet than typical versions of a dessert that can often feel overly dense and sugary. A product of the countless hours Nina spent experimenting in the kitchen (and testing her products on her grateful family and neighbors), each bite-sized piece of Persian Table baklava delivers an elegant burst of nuts, fruit, and fragrant spices.

Through the Fire

As home cooks and chefs know, it’s essential to have the right tools to draw out both the taste and texture of individual ingredients. Sourcing locally made, quality knives can be a challenge, but DMV+ residents are fortunate to have Giancarlo Sulmonte, who fuses traditional craftsmanship with his artistic vision to make custom Japanese-style knives, right here in Frederick, Maryland.

Steam, Stillness, and Nourishment

Silky steam rises over the tree-lined thermal pools at Balian Springs Spa in Alexandria. Guests move slowly and gather in quiet conversation around low tables lined with frosted glasses filled with pale botanicals…