CHARLESTON MAGAZINE'S NEW ONLINE DINING GUIDE
The City Magazine Since 1975

Marion Sullivan

Celery Root & Sweet Potato Salad

January 2017
Simple Pleasures
The owners of acclaimed restaurant Xiao Bao Biscuit share three favorite recipes from their at-home repertoire

Kumquat Mostarda

Kumquat Jam Bars

Kumquat Coffee Cake

December 2016
Citrus Delight
Pastry chef Melanie Durant gets creative with kumquats

November 2016
On the Side
This Thanksgiving, take a cue from five chefs’ flavorful sides—heavy on the veg—and serve some soon-to-be new...

Ricotta & Pecan Pancakes with Honeycomb

Salad of Bitter Greens with Candied Cranberries & Warm Pecan Vinaigrette

Celery Root Rémoulade with Apples & Pecans

Go Nuts!
Butcher & Bee’s Chelsey Conrad creates three dishes with pecans

Swordfish & Winter Squash Braciole

Conchiglie Pasta, Butternut Squash, Italian Duck Sausage, & Spigarello

Winter Squash & Sheep’s Milk Ricotta Bruschetta

October 2016
Grand Harvest
A trio of dishes starring the season’s most versatile vegetable

Wok-Seared Garlic Steak with Thai Salad

Burnt & Salty Steak with Fingerling Potatoes, Roasted Garlic, Melted Leeks, & Salsa Verde

Roasted Châteaubriand with Honey & Garlic Oil

September 2016
High Steaks
Chef Bob Cook prepares three cuts of beef

Watermelon-Raspberry Pineapple-Cream Popsicle with Toasted Coconut

Fig, Prosciutto, Arugula Pesto, & Ricotta Salata Panini

Fig-Glazed Grilled Swordfish, Fig Salsa, & Fingerling Potato and Green Bean Hash

Port Wine, Roasted Figs, & Brie

August 2016
Gettin’ Figgy With It
John Zucker shares three fruit-forward dishes

Shrimp, Corn, & Rice Croquettes

Crab-Seasoning Boiled Corn with Crab Roe Butter

Sautéed Corn & Okra

June 2016
We’re All Ears
Chef Benjamin Dennis offers three corn-centric recipes

Tempura Green Beans

Green Bean Salad with Citrus-Herb Vinaigrette

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