Recipe Library

Explore a vast selection of recipes from our print issues, digital exclusives, and dishes we can't get enough of

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chocolate buttermilk tea bread
Recipes

Chocolate Buttermilk Tea Bread

This chocolate buttermilk tea bread is an excellent sliceable addition to your afternoon tea, or, can be wrapped up and given as a gift.

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Recipes

Sadness Shortcake with Mango

Championship baker, Keya Wingfield, perfects her recipe of a soft and crumbly shortcake with sweet mango during a time of loss in her life.

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Recipes

Bad News Brownies

Keya Wingfield's recipe, Bad News Brownies, are the perfect amount of goeey, chocolatey and rich, and will leave you wanting more.

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Recipes

Sadeleines (Candied Fennel White Chocolate Madeleines)

Keya Wingfield's French madeleine recipe may be fueled by sadness, but these small cakes are buttery and fluffy; a little taste of heaven.

Pickled Perilla Leaf (Kkaennip Jangajji) from Young Mother
Recipes

Pickled Perilla Leaf | Kkaennip Jangajji

This pickled perilla leaf recipe from Daniel Harthausen of Young Mother offers a delicately spiced condiment with punched up acidity.

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Recipes

Broccolini with Garlic Chili Sauce

Make the peanuts: Melt butter over medium-high heat until bubbly, then add spice powder, sugar, and salt, stirring to dissolve. Add nuts and continue cooking and stirring until they have turned light brown, then spoon onto a large baking sheet and allow to cool.

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Recipes

Black Creek Farm Garlic Soup

Like many Southern chefs, Dylan Fultineer of Rappahannock in Richmond, Virginia, preaches the gospel of farm-to-table. But what sets him apart is that he goes to great lengths to adhere to its principals.

Baked Rappahannock River Oysters on a plate
Recipes

Baked Rappahannock River Oysters with Melted Leeks, Bacon, and Preserved Lemon

Baked oysters from the Rappahannock River in Richmond, Virginia, are an elegant yet easy appetizer during the holidays or winter gatherings.