Food & Dining
The Main Ingredient
Banana pepper throws a curve
CHARLESTON, W.Va. - Thanks to my in-laws' prolific garden, we have two bunches of banana peppers in the fridge. One bunch is hot, the other sweet. Or should I say "sweet."
A good pita bread will bake up puffy and flexible
CHARLESTON, W.Va. -- They called it "Israeli bread," and it didn't really catch on until the 1970s. That's when America embraced the gyro, that strange but wonderful mystery-meat sandwich wrapped in the soft, fluffy pita.
Bob Schwarz
Food Notes
  • Final thoughts
  • Power and glory
Julie Robinson
'Cool, sexy food'
If you've traveled in a large city, you might have eaten at a tapas bar. Virgil Sadorra, who went to culinary school in Portland, Ore., wants to introduce the concept to Charleston.
Catch of the day
The trickiest part of dining at Tricky Fish is deciding how you want your fish prepared. Breaded and deep-fried, grilled, jerked or blackened, it's quintessential beach shack fare.
Fantastically fresh
CHARLESTON, W.Va. - Roy and Jackie Zakka like to treat their five children to lunch after church on Sundays, but they were often frustrated by a lack of healthy dining options downtown. In March, they took matters into their own hands.
Savor the summertime treat of juicy tomatoes
CHARLESTON, W.Va. - A classic summer lunch of my childhood always included tomatoes, probably still warm from the sunny vine in our backyard garden, chopped and mixed with cottage cheese.
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