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EAT & DRINK


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

  • 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.”

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

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

  • We caught up with the super-busy chef—who this month opens Minero, a taqueria on East Bay Street—about his new cookbook, his latest tattoos, and how he unwinds

  • 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

  • Barbecue virtuoso Jimmy Hagood puts cane syrup to work in four favorite recipes

  • Josh Keeler hails from Pennsylvania, where he grew up eating sauerkraut and pork on New Year’s Day. (In German and Pennsylvania Dutch cultures, the dish is thought to bring good luck for the coming year.) Today, as the chef and co-owner of Two Boroughs Larder, he uses the stuff year-round to garnish oysters and perk up hot dogs and pickle plates. Here’s how he makes it, in six easy steps

  • 698 King St.
    (843) 531-6500
    www.leonsoystershop.com

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