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EAT & DRINK


  • Oliver Thames’ Bulls Bay OYRO aims to preserve the Lowcountry tradition of roasting oysters over a wood-burning flame

     

  • Take a seat and listen in: we gathered some of the top women in the city’s celebrated food and beverage scene for a fun luncheon and a discussion of their challenges, their inspirations, and what it’s really like to be a woman in a male-dominated field

  • Chef Patrick Owens showcases this veggie’s versatility in three recipes

  • Fish can be tough for the home cook to master—in part because it’s difficult to know when it’s done. Kevin Johnson, executive chef at The Grocery, says the secret to perfecting this healthy protein lies in pan roasting. “When you’re cooking in a skillet, you can actually see the fish,” Johnson says. “It allows you a lot more control.” Follow his steps for delicious lemon- and herb-infused filets with moist interiors and crispy exteriors.

  • A century ago, groundnut cakes were the signature confection of the Lowcountry

  • Commune connects like-minded foodies for unique dining experiences

  • Looking to woo someone special this Valentine’s Day? For classic romance, queue up some smooth tunes, dim the lights, and—perhaps most importantly—pour some vino. David McCarus, sommelier and co-owner of McCarus Beverage Company, offers up three picks to help set the mood

  • The Ordinary’s Mike Lata puts fresh bivalves to work in three recipes

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