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EAT & DRINK


  • Khi-Khi Milk Company’s cold coffee

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

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

  • 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.”

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

  • 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

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

  • Come fall, you’ll find Brad Ball sipping on hard cider. “There are so many nuanced, striking picks at everyday prices,” he says. Here, the advanced sommelier and entrepreneur—he owns Social Wine Bar and is a partner in Poogan’s Porch and online vino shop Wine Awesomeness—shares his favorites, organized by flavor profile

  • Many of our city’s hip hotels boast noteworthy nightlife—and why should tourists have all the fun? Here, our favorite spots on the peninsula

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

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

  • Move over, oysters—sweetgrass mussels are growing wild in the ACE Basin, and St. Jude Farms is bringing them to a menu near you

  • 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

  • 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

  • Alongside the farm-to-table movement, there’s been a rise in grower Champagnes, made in the eponymous region of France by the same farmer who grew the grapes. To find the real deal, Grassroots Wine Wholesalers’ Harry Root advises looking for the “RM” code (short for Récoltant Manipulant, or “farmer-made”) on the label

  • Home Team BBQ’s Aaron Siegel shares three fresh uses for peanuts

  • Joe and MariElena Raya expand their line of James Island-made craft cocktail mixers

  • Craig Deihl, Cypress’ longtime executive chef, dishes on his new charcuterie spot

  • 6 Payne Ct.
    (843) 579-3060
    www.cheznouschs.com

  • This isn’t the rigorous omelet-making process Cru Catering and Café’s John Zucker studied at Le Cordon Bleu, but the more relaxed method he prefers when cooking at home. “Use super-fresh eggs,” he notes. “They’ll put the omelet over the top.” The addition of caviar and lime-dill crème fraiche makes this version feel opulent, though Zucker notes that the filling can be customized based on tastes and what’s in season.

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