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EAT & DRINK


  • McCrady’s chef de cuisine Daniel Heinze strikes gold with three richly flavored rice dishes

  • 289 E. Bay St.
    (843) 579-4997
    167raw.com

  • A delicious foundation for most any kind of sweet or savory treat you can dream up, crepes are easier to craft than their delicate nature and French provenance might suggest. Café Framboise co-owner and pâtissier Dominique Chantepie shares his foolproof recipe, plus a fresh filling idea.

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

  • Like a grown-up version of its Concord cousin, muscadine jelly boasts a smooth texture with a uniquely complex flavor and deep magenta hue. Butcher & Bee chef Chelsey Conrad spoons up her method for creating this sweetly versatile condiment, perfect on buttered toast or a ham sandwich.

  • He’s been called “the only skinny cook you can trust.” We enjoyed a fireside chat with the man behind Austin’s legendary La Barbecue, who is opening Lewis Barbecue downtown this fall

  • One couple’s dedication to hand-crafting a nostalgic summer treat

  • Local tastemakers revive the centuries-old trend of drinking vinegars

  • Pimiento cheese, the “caviar of the South,” is a summertime staple for picnickers and partygoers alike. Enan Parezo, co-owner and chef of Upper King’s Twenty Six Divine, shares his heavenly twist on the traditional spread.

  • Hot days call for chilled bubbly. Sparkling rosé strikes a delicate balance between refreshing effervescence and delicate fruit-forward flavor, making it the “ultimate anytime wine,” says Charleston Grill wine director Rick Rubel. Here are three standouts the sommelier will be sipping this summer.

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