Y’all, if you are cooking or hosting Thanksgiving this year, the best piece of advice that I can give you is that today, yes, the Tuesday before Thanksgiving, is the critical day that […]

Last week at the Shoe Hive’s Holiday Pop-Up we did a tasting of our Thanksgiving Take N’ Bake sides and pies (you have until Friday to get your orders in online). The questions […]

Last year for this publication, I waxed poetic about food memories and the holidays. This year, I will spare you the squishy and instead remind you that at Thanksgiving, the Stomping Ground kitchen […]

Six Seasons: I promise this is a cookbook you will actually cook from. It has become my canon when I have a pile of vegetables and little inspiration, both at Stomping Ground and […]

For the fourth September in a row our home state is celebrating Virginia Distillers month. “It’s 5 o’ clock for 30 days,” or, if you are at Stomping Ground, it’s 5 o’clock somewhere […]

This summer I bet you purchased enough bagged salad that you promptly threw away three days later after it started to look sad, water logged and wilted. Don’t feel too bad, one third […]

Did you read Kitchen Confidential? I remember when everyone I knew was all aflutter because Anthony Bourdain cautioned readers not to eat the fish special on the Sunday brunch menu as it was […]

When you have a breakfast restaurant, many of the “norms” of restaurant culture and business practices don’t necessarily apply. For example, we don’t have a large, separate bar to hang out at and […]

I recently did an open call on Instagram (@modestbread) to answer questions for basic and easy cooking techniques. I received a startlingly amount of questions about cooking salmon. At first, I made the […]

If you follow me on Instagram, you may have seen on Stories the other day Dr. Megan of Mind the Mat and I talking while we ate lunch, a delicious summer salad, about […]

For a biscuit joint, we offer and cook a lot of vegetables. Our Veggie Hash is frequently a bestseller. We mix local, seasonal, and often organic vegetables with farro that’s been cooked in […]

I sat down and started writing out a sappy love story to you. Telling you how much you taught me over the last four years. A tale of highs and lows. I realized […]

I’m a person who likes to eat. Even more, I am a person that likes to converse, often at length, about eating. Working around food, I talk to so many people every day […]