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EAT & DRINK


  • Amy Robinette puts seasonal area produce to work in gorgeous cakes and pies, then peddles the goods via her dessert CSA

  • This summer, after seven years of studying at distilleries all over the globe, the former attorney opened Charleston Distilling Co. on Upper King. Here, get to know the man behind the spirits

  • Khi-Khi Milk Company’s cold coffee

  • Some folks bulk up their dressing with white bread or sausage, but not Louis Yuhasz. The founder of health-driven nonprofit Louie’s Kids focuses on incorporating nutritious ingredients such as sugar-free, whole-grain corn bread. “Dressing is heavy, so I’d advise skipping it altogether,” Yuhasz notes. “But if you choose to indulge, look for a recipe like this one that has no added sugar and contains fiber.”

  • Charleston Grill’s Michelle Weaver gets cooking with this cool-weather treat

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

  • 102 N. Market St. (843) 722-6393 www.brasseriegigi.com

  • Should you sip white or red with a Thanksgiving feast? According to Bill Netherland, sommelier and wine director for Cypress, Blossom, and Magnolias, the body of the wine is more important than its color. “With turkey, I go for a bright, juicy profile with crisp acidity,” he says. “It could range from pinot gris to Beaujolais.” Here, his picks for every budget

  • Move over, oysters—sweetgrass mussels are growing wild in the ACE Basin, and St. Jude Farms is bringing them to a menu near you

  • The new southern table cookbook author Brys Stephens creates a buffet of flavors gathered from a lifetime of global travels and serves them at a Sullivan's Island dinner party

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