Miriam's Garden
Our columnist Miriam Rubin contemplates planting on the dark side of the moon, but her recipe is down-to-earth and uses asparagus, peas and mint.
What's for Dinner
In her weekly What's for Dinner feature, Gretchen McKay tries shirataki noodles, made from yam root starch. And she is surprised. They're good.
Homemade junk food
Our Food Columnist Rebecca Sodergren talks to local native Casey Barber, whose new "Classic Snacks" book shows you how to make homemade versions of stuff such as Cheez-Its.
Three squares for $69
Our Gretchen McKay tries a new service, HelloFresh, that sends to your home a box containing everything you need to make three dinners -- the recipes and all the ingredients. She liked it.

What's for Dinner: Red Curry Shrimp and Pineapple Skewers

On Mother's Day, my oldest son, Dan, treated me with these Thai-inspired shrimp kebabs.

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Roanoke's favorite combo speaks to its Southern roots

Gourmet classics, Peanut Soup and Spoonbread, date back to the 1700s in America.

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What's for Dinner: Shirataki Noodles Stir-Fry

Carb- and calorie-free, shirataki noodles are an excellent source of fiber. They're traditionally served in soup.

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What mom doesn't enjoy simple recipes?

We compile and test several simple recipes you can make for the mom in your life.

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Food Video

Welcome to Recipes!

We're still working to improve our recipe search function. As you use it now, you’ll notice that while the search is focused only on material with recipes, it doesn’t surface just recipes, but in most cases also the stories in which the recipes appear. While sometimes you’ll find that to be a bonus, we realize that sometimes you just want the recipe, so we are continuing to refine and expand the search’s functionality and features. We value your input and feedback.

— food editor Bob Batz Jr. and the PG Plate team