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EAT & DRINK


  • “My favorite way to eat pickled asparagus is straight from the jar,” says Helen Legare-Floyd, co-owner of Legare Farms. The fresh, slender spears are a springtime staple, and canning them provides a yearlong supply, perfect for adding crunch to a Bloody Mary or punching up a run-of-the-mill crudité platter. Here, Legare-Floyd provides her family recipe in six easy steps.

  • Seeking treats for this year’s Easter baskets? Check out these pretty confections—they taste as good as they look!

  • Rieslings have a reputation for being saccharine, but Kristen Bland, wine director at Union Provisions, says the varietal is misunderstood. “There’s no other grape with as much versatility,” she notes. “It can be sweet or bone dry, light or full bodied, and everything in between.” Here, she highlights three with flavor profiles that run the gamut

  • Our taste & tell guide to the latest F&B openings in Charleston

  • We caught up with the pastry chef, who turns out delicious sweets at FIG and The Ordinary, on her love of vintage desserts and why she’s raising her son by the sea

  • Chef Brannon Florie whips up a trio of dishes using this springtime crop

  • Chefs and historians reenact a momentous dinner from Charleston’s past

  • Before signing on to run the kitchen and charcuterie program at Edmund’s Oast, Andy Henderson worked at Local Mission Eatery, a farm-to-table San Francisco spot that debuted on St. Patrick’s Day in 2010. The chef made corned beef for that inaugural menu, and the Irish-American dish has had a special place in his heart ever since. Come March 17, follow his steps below to whip up a batch at home.

  • Toasting the city’s most fashion-forward drinks and their makers

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