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Richmond, Virginia

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Richmond, Virginia

Ham biscuits are the signature dish, but there is so much more to savor in this revitalizing city on the James River. The cuisine of Richmond is heavily influenced by it’s southern history, but also by it’s proximity to the Chesapeake and Atlantic. These days you are as likely to find crab cakes on the menu as you are hush puppies. The long summers mean cookouts are common for 7 months out of the year. Any block party in Richmond is incomplete without deviled eggs, ice tea, and hot dogs. Of course it’s also not uncommon to see a bucket of oysters on the patio fresh and ready to be shucked and slurped right out of the shell. Downtown’s Shockoe Slip and Fan neighborhoods are dotted with bistros that serve everything from trendy creations worthy of any of the bigger metropolises to the north to comfortable home cooked fare perfect for a lazy afternoon or evening. Of course there is also the aforementioned ham biscuits, be sure not to leave town without trying them.
 

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AmandaT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA
Living In: Providence Forge, Virginia, USA
About me:
 My husband is the greatest cook in the world, so I have been spoiled for some time. Now I am trying my hand at it.

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Tasha

Cooking Level: Intermediate
Home Town: Richmond, Virginia, USA
Living In: Baltimore, Maryland, USA
About me: I am a wife and mother of 3 children. I work in a cooperate setting but I am also a writer. I use to enjoy cooking then my husband took it over for a couple of years and now its m…
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CHIPLPN

Cooking Level: Expert
Home Town: Shinglehouse, Pennsylvania, USA
Living In: Richmond, Virginia, USA
About me: I am a male nurse in a burn unit. I used to do catering for groups of up to 400 people. I consider myself to be a better than average cook.

joshry

Cooking Level: Expert
Home Town: North Hills, Pennsylvania, USA
Living In: Richmond, Virginia, USA
About me: I'm retired but looking for a second career. I would love to find a way to cook for extra money. Any ideas, other than the obvious, would be appreciated. I don't want to become…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Mulligatawny Soup I

Reviewed on Nov. 11, 2008 by Stephanie S
Very good soup recipe! I only made a few changes. I used brown rice instead of white and added it with the broth. I omitted the cream and used 2 T butter instead of 4. Also I used the whole apple instead of just half. Oh, and I felt like this served 4 at the most, definitely not 6.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.

Lebanese Garlic Sauce

Reviewed on Nov. 8, 2008 by Noor
I tried to only make a third of the recipe but all I got was a runny, overly lemoned, nothing like the garlic sauce I wanted sauce. I ended up adding some sugar and oregano and using it for salad dressing since I didn't want to throw it in the trash and it was really good that way. Sorry, maybe I did something wrong since it seemed to work for so many others.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.

Scalloped Potatoes and Onions

Reviewed on Nov. 5, 2008 by Noor
Very good alternative recipe for potatoes. My only problem was my perception of a large potato is different from theirs b/c after slicing my potatoes, I could see that 2 cups of broth would not be enuff so I added another cup of broth and another tablespoon of flour. Glad I did, after my alteration, the were perfectly covered in just enuff sauce. I also added a couple cloves of minced garlic and topped them with a cup of cheddar cheese and they were the perfect side dish to my beautiful fillet of salmon, thanks!
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2 users found this review helpful

 
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