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Dining

Please Pass The Cookies: 3 Delicious Recipes

Our annual holiday party at LeisureMedia360 is full of good food, good laughs and LOTS of good cookies. Here are 3 scrumptious recipes you can try at home!

Award-Winning Tastes: From Sushi to Candy, These Reader-Poll Picks Merit a Trip

We pay visits to Roanoke County’s Ben Gui Sushi, The Landing at Smith Mountain Lake, Blacksburg's Bull & Bones Brewhaus and Grill, and The Candy Store on the Roanoke City Market. Let's go get full!

The Wannabe Chef: Mummy Dogs

Want to stay in the Halloween spirit but without all the sugar? Try a monster-themed dinner instead with Mummy Dogs!

The Flavor: Farm-to-Table Fanatic

Bent Mountain Bistro Chef Benjamin Ward shares his recipe for Goat Cheese & Prosciutto-Stuffed Chicken Breast with Pepper Kash

The Wannabe Chef: Tuscan Soup

Tuscan Soup is perfect for a rainy weekend. Paired with cheesy breadsticks, this soup makes your rainy day blues disappear.

Fiji Island: Chinese-Polynesian at its Best

The interior and the vibe haven’t changed much since the 1972 opening. But that doesn’t preclude an open, inviting, clean atmosphere, and great takes on classic dishes.

The New Yorker Deli: The Reuben and Carrot Cake Are Classics

As we visit a restaurant or two as old as the magazine, we’re pleased to find the New Yorker clicking along as efficiently and deliciously as it has since 1957.

Restaurants That Were Here When This Magazine Began – and Still Are

Wait, Parker’s Seafood opened in 1919? Yes, and the Weiner Stand came along just seven years later. Here are personal perspectives on some of the valley’s oldest eateries.

pomegranate Recipe: Oven Dried Tomatoes

In the Sept/Oct issue, Chef Rivera of pomegranate shared his scallop dish. Learn how to make the oven dried tomatoes component in your own kitchen. It's so easy!

The Flavor: Plentiful pomegranate

Chef Alejandro Rivera wants to encompass something for everyone when they visit pomegranate restaurant (and yes, they like it lowercase).

Current Issue

4b0a5338-68fd-11e4-b01b-22000a4f82a6-Cookies

Please Pass The Cookies: 3 Delicious Recipes

Our annual holiday party at LeisureMedia360 is full of good food, good laughs and LOTS of good cookies. Here are 3 scrumptious recipes you can try at home!
15424718-66bb-11e4-b12e-22000a4f82a6-Dining

Award-Winning Tastes: From Sushi to Candy, These Reader-Poll Picks Merit a Trip

We pay visits to Roanoke County’s Ben Gui Sushi, The Landing at Smith Mountain Lake, Blacksburg's Bull & Bones Brewhaus and Grill, and The Candy Store on the Roanoke City Market. Let's go get full!
64bb0abc-5952-11e4-8f23-22000a4f82a6-MummyHotDogs

The Wannabe Chef: Mummy Dogs

Want to stay in the Halloween spirit but without all the sugar? Try a monster-themed dinner instead with Mummy Dogs!

The Flavor: Farm-to-Table Fanatic

Bent Mountain Bistro Chef Benjamin Ward shares his recipe for Goat Cheese & Prosciutto-Stuffed Chicken Breast with Pepper Kash
Tuscan Soup

The Wannabe Chef: Tuscan Soup

Tuscan Soup is perfect for a rainy weekend. Paired with cheesy breadsticks, this soup makes your rainy day blues disappear.
Fiji Island

Fiji Island: Chinese-Polynesian at its Best

The interior and the vibe haven’t changed much since the 1972 opening. But that doesn’t preclude an open, inviting, clean atmosphere, and great takes on classic dishes.
960302a6-32d2-11e4-bfc2-22000a4f82a6-New-Yorker-deli

The New Yorker Deli: The Reuben and Carrot Cake Are Classics

As we visit a restaurant or two as old as the magazine, we’re pleased to find the New Yorker clicking along as efficiently and deliciously as it has since 1957.
ac5aa186-32cc-11e4-88e6-22000a4f82a6-25_RKRND10_Page_1_Image_0003

Restaurants That Were Here When This Magazine Began – and Still Are

Wait, Parker’s Seafood opened in 1919? Yes, and the Weiner Stand came along just seven years later. Here are personal perspectives on some of the valley’s oldest eateries.
pomegranate

pomegranate Recipe: Oven Dried Tomatoes

In the Sept/Oct issue, Chef Rivera of pomegranate shared his scallop dish. Learn how to make the oven dried tomatoes component in your own kitchen. It's so easy!

The Flavor: Plentiful pomegranate

Chef Alejandro Rivera wants to encompass something for everyone when they visit pomegranate restaurant (and yes, they like it lowercase).
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