Layla Khoury-Hanold

Roanoke

Journalist and Food and Drink Writer at Freelance

Journalist + author sharing WORDS + FOOD + LIFE. Words for Food Network, Food52 + Refinery29. Seeking representation for my memoir. IG: words_with_layla

Articles

How to Store Peaches So They're Perfectly Ripe and Juicy Every Time

1 week ago | foodnetwork.com | Layla Khoury-Hanold

Fresh, juicy peaches are one of summer’s greatest produce pleasures. But because they are delicate and continue to ripen after you get them home, it’s important to learn how to store fresh peaches.
How to Dice a Tomato

1 week ago | foodnetwork.com | Layla Khoury-Hanold

Whether you’re prepping tomatoes for salads, salsa or taco night, learning how to dice a tomato is essential for a home cook to master. This step-by-step guide to dicing tomatoes includes advice on the right tools, safety tips and mistakes to avoid, from the experts in Food Network Kitchen and Eric Rowse, lead chef-instructor of Culinary Arts at the Institute of Culinary Education’s Los Angeles campus.
Corner Booth: Hanging Rock Tavern Opens, Bookstore Pub on Tap, Indian Food Truck Returns, Mixed Review for Donnie D's

3 weeks ago | roanokerambler.com | Layla Khoury-Hanold

Welcome to our food column, Corner Booth, where each month Layla Khoury-Hanold will guide us through what’s happening in Roanoke’s food scene. We’ll feature restaurant openings and closings, changes in cuisine concepts or locations, a first-impression review of a new eatery, and our Ask Layla section, where Rambler members can get their burning questions answered on the best places to eat or drink for any occasion. Simply leave a comment with your question or email us at [email protected].
Beyond the Bottle

3 weeks ago | enformeva.com | Layla Khoury-Hanold

It’s no secret that Virginia’s wine scene is lauded for its innovative winemaking, but now vineyards are stepping up their culinary game beyond cheese and charcuterie with multi-course menus, whimsical small plates, gourmet brunches, and cooking classes. In the spirit of what grows together, goes together, many take a hyperlocal approach to pairings with Virginia oysters, cheeses, and locally raised beef and lamb.
8 Best Cutting Boards of 2025, Tested and Reviewed

1 month ago | foodnetwork.com | Layla Khoury-Hanold

Tested by Layla Khoury-Hanold Cutting boards are a must-have in any kitchen prep arsenal, but finding the right cutting board can be as tricky as finding the right pair of pants — you need it to be an ideal size, the right material and it must look and feel good, too. To help you find your best board, we chopped beets, diced potatoes, minced garlic and rough-chopped parsley to bring you our top picks for best-in-class cutting boards.
Corner Booth: Wasena Bakery Expansion, Mexican Restaurant, Mead and Show Pony Feature in Our Inaugural Food Column

1 month ago | roanokerambler.com | Layla Khoury-Hanold

Welcome to the inaugural edition of our new food column, Corner Booth, where each month Layla Khoury-Hanold will guide us through what’s happening in Roanoke’s food scene. We’ll feature restaurant openings and closings, changes in cuisine concepts or locations, a first-impression review of a new eatery, and our Ask Layla section, where Rambler members can get their burning questions answered on the best places to eat or drink for any occasion.
A Dining Room of Her Own

1 month ago | theroanoker.com | Layla Khoury-Hanold

The story below is a preview from our March/April 2025 issue. For more stories like it, Subscribe Today. Thank you! At Pinoy Store and Kitchen, Franchesca Maglalang showcases her native Filipino cuisine in a Vinton diner.
Louisiana Creole Caribe Fusion

1 month ago | theroanoker.com | Layla Khoury-Hanold

The story below is a preview from our March/April 2025 issue. For more stories like it, Subscribe Today. Thank you! At Gianni’s, jambalaya and gumbo share top billing with fried goat and life-changing oxtails. Conventional dining wisdom goes that the measure of a great restaurant is consistency. This leads to satisfaction, sure, but another hallmark of a memorable meal is the excitement that brews once you’ve paid your check and start plotting your return to try more of the menu.
What Is Koji? And Why Are We Seeing It Everywhere?

2 months ago | foodnetwork.com | Layla Khoury-Hanold

You may not know koji by name, but it is a key ingredient for making traditional fermented Japanese products like soy sauce, miso and sake. Today, chefs around the world use koji to create umami-rich dishes. Consumer packaged goods companies are now starting to use it as as a flavor enhancer in plant-based meats, snacks and sauces. What exactly is koji, and why are we seeing it everywhere?
7 Best Chef's Knives of 2025, Tested and Reviewed

2 months ago | foodnetwork.com | Layla Khoury-Hanold

Tested by Layla Khoury-Hanold If there’s one kitchen tool that’s indispensable for professional chefs and home cooks alike, it’s a chef’s knife. Though a good chef’s knife is a must-have, what constitutes the best is more subjective than for other kitchen tools. Think about the task at hand: Are you planning to use it for a lot of prep work? Are you looking for a butcher knife? Maybe you need something to execute precision cuts on more delicate ingredients.