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Cooking

There was a time when a carnivorous predilection for sausages, charcuterie, and the best fried chicken livers in the Lowcountry meant a trip to East Bay Street and passage through the timeworn brick arches of venerable old chophouse High Cotton.

As any Southerner will tell you, true Dixie cooking is done with cast iron. But woe to he who mistreats this often-heirloom houseware.

Partygoers trekked out to scenic Goat Island for a beautiful afternoon benefiting Yo Art. 

Gourmands trekked out to Middleton Plantation for an afternoon of delicious bites, live music, and an auction benefiting Lowcountry Local First.

The Grocery chef Kevin Johnson transforms the common root vegetable with three recipes

Carter’s Kitchen and Rutledge Cab Co. chef and owner Robert Carter takes kale from super food to supper star

Local food businesses find a home in Duvall’s new 4,300-square-foot catering kitchen



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