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EAT & DRINK


  • As any Southerner will tell you, true Dixie cooking is done with cast iron. But woe to he who mistreats this often-heirloom houseware.

  • Charleston has deep ties to the Eastern oyster (Crassostrea virginica)—as early as1680, the peninsula was called Oyster Point because of the white bank of oyster shells at its tip.

  • They include Rick Rubel and Andrew Marshall of Charleston Grill, Maverick Southern Kitchen’s Patrick Emerson, and most recently, Social’s Brad Ball.

  • Just because the temperature keeps dropping, doesn’t mean your soup standards have to

  • Local food businesses find a home in Duvall’s new 4,300-square-foot catering kitchen

  • Red Orchid’s owners, Kelly and Tony Chu, share a classic Chinese dish

  • Peninsula Grill’s Christopher Reynolds turns the restaurant’s signature dessert into a sweet sip

  • Five local chefs share recipes and tips for some of their favorite holiday dishes. Choose one, a few, or the whole menu for your celebration

  • Charleston’s love affair with Grand Marnier

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