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Chef's Table

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

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

Top Cocktail: Area bartenders concoct haute drinks with Grey Goose vodka or Gentleman Jack Rare Tennessee Whiskey to compete in Charleston’s Next Top Cocktail contest

Traveling by table to central Italy with chef Massimiliano Sarrocchi and his wife, Natasha

La Fourchette chef-owner Perig Goulet creates a menu of memories from his boyhood in Brittany

Carrie Morey of Callie’s Biscuits passes down a love for cooking to her three foodies-in-training

Jeremiah Bacon, chef of Oak and The Macintosh, falls for the season with an autumnal feast

SNOB chef Frank Lee does South Carolina sweet onions three ways

FIG’s Jason Stanhope shares fresh recipes for the season’s favorite fruit

Three late summer field pea dishes from Sarah O'Kelley and Chris Stewart

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

Ingredient: Okra
Alluette Jones-Smalls shares three ideas for this nutritious Southern staple

McCrady’s pastry chef Sean Ehland shares three sweet uses for blackberries

Frank McMahon of Hank’s and Brasserie Gigi shares three dishes starring local shellfish

Pastry chef Emily Cookson serves up sweet ideas for strawberries

Next Door chef-owner Ben Berryhill creates a five-course menu for two that's sure to inspire romance

The Lot’s Alex Lira offers three takes on local asparagus

The Macintosh and Oak Steakhouse chef Jeremiah Bacon hatches three egg recipes

Cooking collards with Old Village Post House chef Forrest Parker

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