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EAT & DRINK


  • 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.

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

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

  • 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

  • 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.

  • Charleston’s female food and beverage talents dish out a pop-up supper club series with purpose

  • This couple de cuisine has poured themselves into their wine and cheese bar, Bin 152, and popular restaurant, Chez Nous. We sat down to learn what fills them up (hint: it’s not alcohol)

  • 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.

  • Chef Jacques Larson elevates classic dishes with these vine-ripened veggies

  • Casey Glowacki, chef/owner of Sesame Burgers and Beer, shares his recipe

  • Local chefs are perking up plates with edible flowers, which add visual appeal and plenty of flavor, too

  • If you’ve ever feasted at Xiao Bao Biscuit, you’ve probably witnessed co-owner Duolan Li working the floor with a smile. Read on to learn why no task is too small for this down-to-earth gal

  • Básico’s Bryan Cates shares three dishes made with a favorite summer crop

  • Pastry chef Mark Heyward-Washington’s creative ice cream flavors—think beer-infused or red velvet cheesecake—draw the Market Street crowd to Burwell’s Stone Fire Grill for fresh takes on a favorite summer treat. Here, the chef, who studied at Culinary Institute of Charleston, shares how he captures the “unique, earthy flavor” of green-tea ice cream.

  • Can’t decide between red and white? Opt for orange—essentially a white made from grapes macerated in their skins, à la red-wine production. These pours have “textured body, pronounced orange notes, and strong tannins and acidity,” says Morgan Calcote of FIG. Read on for three she’ll be quaffing this summer

  • Micah Garrison of Palmetto Mushrooms joins a growing number of state-certified mushroom foragers

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