You are here

Home » EAT & DRINK
...

CHARLESTON RECIPES

Cast-Iron Skillet Corn Bread with Cane Syrup

Butter-Bean Hummus

Buttermilk Pecan Ice Cream, Chocolate & Sea Salt Peanut Brittle

Chocolate & Cane Syrup Pecan Pie

Duck Breast with Pomegranate Glaze & Wild Rice

Smoked Duck, Black Mission Figs, Leonora Cheese, Fried Green Peanuts, & Greens Salad with Lemon-Champagne Vinaigrette

Succotash with Green Peanuts

Bananas Foster with Peanut Brittle

Lime-Dill Crème Fraiche

Fried Okra

Curried Okra Stir Fry

Crème Fraiche Mousse with Blackberry Sorbet

Okra Fried Rice

Mustard Sauce

Blackberry Cake with Stone-Fruit Purée & Vanilla Yogurt

Vanilla Pots de Crème with Blackberry Gelée

Curried Shrimp

Heirloom Tomato Pie

Lowcountry Gazpacho with Shrimp & Pickled Okra

Heirloom Tomato Salad

Shrimp Provençal

Tomato Jam

Roasted Strawberry Ice Cream

Strawberry Tart with Orange Blossom Pastry Cream & Whipped Goat Cheese

Roasted Asparagus with Asparagus Purée

Asparagus & Clam Nage

Strawberry Shortcake with Cornmeal Biscuits

Asparagus & Spinach Salad with Smoked Egg Vinaigrette

Baked Eggs with Smoke Mackerel, Celery, & Whole-Grain Mustard

Itty Bitty

Linguine Carbonara

Cheongsam Cocktail

How to Make Mayo

Deviled Eggs with Fried Oysters

Collard Green Caldo Verde

Fried Peanuts with Pimentón & Collards

Herb-Crusted Golden Tilefish on Collard Stems Barigoules

Chocolate Chip Biscotti

Peppermint Bark

Meyer Lemon Tart

Eggnog Macarons

Coconut Cake

Amen Eggnog

Sugar & Spice Pecans

Quick Preserved Lemons

Sesame Seed Toffee

Pignoli Cookies

Preserved Lemon Risotto

Scallion Peppercorn Biscuits

Meyer Lemon Mignonette

Stuffed Sweet Onions

Meyer Lemon Mignonette

Pear & Cranberry Frangipane Tart

Capered Deviled Eggs

Sweet Potato, Russet Potato, & Rutabaga Gratin

Herb-Roasted Turkey

Cranberry Orange Gingerbread Bars

Long Beans with Brown-Butter Emulsion

Corn-bread Dressing with Bacon & Pecans

Curried Goat

Curried Goat

Grilled Goat Leg

Goat Meatballs with Lentils & Coconut Hoppin’ John

Fried Chicken & Waffles with Spicy Sorghum

Roast Pork Shoulder with Sorghum Baked Peanuts & Pickled Okra

Wet-Bottom Pie

Field Pea Salad

Field Pea Pilau

Field Pea Falafel

Piadina with Tomato, Burrata, & Arugula

Slow-Baked Grouper with Heirloom Tomato Vierge & Fine Herbs

Henry’s Cheese Spread

Charleston Rice

Soft-shell Crabs with Roasted South Carolina Sweet Spring Onions & Blood-Orange Vinaigrette

Caramelized South Carolina Sweet Onion Sauce for Fish

Caramelized South Carolina Sweet Onion & Goose Egg Custard

Ricotta Gnudi with Mixed Mushrooms & Goat Cheese

Goat Cheese Soufflés

Cauliflower & Goat Cheese Soup

Corpse Reviver

Pickled Clams & Fennel Salad

“Redneck” Clams Casino

Oven-Roasted Clams

Pimm’s Cobbler

Make Chicken Stock

Frankly Speaking

Honey Hole

Raw Beet Salad with Citrus & Pistachios

Roasted Beets & Their Greens

Golden Beet Soup with Salad of Scallop, Green Apple, & Horseradish

Oyster Bruschetta

Kale Caesar

Grilled Flatbread Pizza with Kale & Country Ham

Bite the Bulleit

Oyster Cornbread Dressing

Roasted Leg of Lamb Persillade

Brussels Sprouts with Caramelized Onions & Bacon

Eggnog Cheesecake with Candied Pecans & Cranberry Compote

Roasted Pumpkin Soup with Cardamom Crème Fraîche & Prosciutto Cracklings

The Ultimate Coconut Cake Cocktail

Pages