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EAT & DRINK


  • Peninsula Grill’s Graham Dailey offers three preparations for a favorite seasonal delicacy

  • Cheers to Spoleto Spoleto-goers looking to toast the arts should consider raising a glass from Umbria, the countryside surrounding the fest’s namesake Italian town. “The wines date back to the Roman era and deliver high quality at a good value,” notes Beth Anne Crane, owner of Muse restaurant and wine bar. Here, three of her favorite picks

  • Rieslings have a reputation for being saccharine, but Kristen Bland, wine director at Union Provisions, says the varietal is misunderstood. “There’s no other grape with as much versatility,” she notes. “It can be sweet or bone dry, light or full bodied, and everything in between.” Here, she highlights three with flavor profiles that run the gamut

  • We caught up with the pastry chef, who turns out delicious sweets at FIG and The Ordinary, on her love of vintage desserts and why she’s raising her son by the sea

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

  • Chef Brannon Florie whips up a trio of dishes using this springtime crop

  • Chefs and historians reenact a momentous dinner from Charleston’s past

  • “My favorite way to eat pickled asparagus is straight from the jar,” says Helen Legare-Floyd, co-owner of Legare Farms. The fresh, slender spears are a springtime staple, and canning them provides a yearlong supply, perfect for adding crunch to a Bloody Mary or punching up a run-of-the-mill crudité platter. Here, Legare-Floyd provides her family recipe in six easy steps.

  • Seeking treats for this year’s Easter baskets? Check out these pretty confections—they taste as good as they look!

  • If you’re feeling inspired by the revelry surrounding this month’s Charleston Wine + Food Festival, plan a trip to one of our restaurant scene’s more recent arrivals—some gritty, others posh, all totally Charleston

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

  • Slightly North of Broad’s Russ Moore puts this seasonal delicacy to work in three brunch dishes

  • Before signing on to run the kitchen and charcuterie program at Edmund’s Oast, Andy Henderson worked at Local Mission Eatery, a farm-to-table San Francisco spot that debuted on St. Patrick’s Day in 2010. The chef made corned beef for that inaugural menu, and the Irish-American dish has had a special place in his heart ever since. Come March 17, follow his steps below to whip up a batch at home.

  • As the weather warms, more greens appear at the table, creating a need for vinos that allow delicate flavors to shine. “It’s time to move past the rich wines of winter,” says Erika Selheim, sommelier with The Ocean Room at The Sanctuary on Kiawah Island. Here, she selects three pours that are complementary to seasonal produce

  • Toasting the city’s most fashion-forward drinks and their makers

  • We caught up with the managing partner of hospitality group The Indigo Road about his soon-to-debut Cigar Factory projects and that time he was a roadie for Guns N’ Roses

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

  • Commune connects like-minded foodies for unique dining experiences

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