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Southern Cooking

I started with the kale soup. Really, I wanted the headcheese, but my daughter claimed it. I wanted a booth, too

There was a time when a carnivorous predilection for sausages, charcuterie, and the best fried chicken livers in the Lowcountry meant a trip to East Bay Street and passage through the timeworn brick arches of venerable old chophouse High Cotton.

As any Southerner will tell you, true Dixie cooking is done with cast iron. But woe to he who mistreats this often-heirloom houseware.

Gourmands trekked out to Middleton Plantation for an afternoon of delicious bites, live music, and an auction benefiting Lowcountry Local First.

The Grocery chef Kevin Johnson transforms the common root vegetable with three recipes



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