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Roasted Turnips with a Whole-Grain Mustard & Holy Smoke Vinaigrette
Turnip Soup with a Garnish of Sautéed Turnip Greens & Parmesan Cheese Crisps
December 2015
40 Very Charleston Dishes
Dig into a veritable Lowcountry feast, from centuries-old receipts such as shrimp pie and cream oysters to 20th-century...
Lowcountry Chicken Bog
Grapefruit-Marinated Duck Breast with a Bitter Lettuce & Grapefruit Salad
Parsnip & Grapefruit Soup
Gold Rush
McCrady’s chef de cuisine Daniel Heinze strikes gold with three richly flavored rice dishes
Carolina Gold & Roasted Porcini Mushrooms
Polenta di Riso with Kale, Garlic, & Fines Herbes
Hominy Grill’s Pan Fried Shrimp & Grits
Roasted Bell Peppers Stuffed with Beef, Fontal, & Carolina Gold Rice
July 2015
Cannon Green
Rigatoni alla Nona
Red Bell Pepper Sformato
Butter Bean & Cumin Hummus Tartine with Shaved Radish, Cotija Cheese, & Lime
Grilled Butter Beans with Pumpkin Seed & Cilantro Pesto
June 2015
Dishes in Bloom
Local chefs are perking up plates with edible flowers, which add visual appeal and plenty of flavor, too
June 2015
Old Firehouse Restaurant
Cornmeal-Sautéed Soft-Shell Crab BLT with Arugula & Roasted Tomato Vinaigrette
Grilled Soft-Shell Crabs with Summer Field Peas, Sweet Corn Succotash, & Pecan-Parsley Pesto
Brannon Florie’s Chilled Buttermilk Pea Soup with Pea Tendrils
April 2015
Lee Lee’s Hot Kitchen
April 2015
How to make Pickled Asparagus
“My favorite way to eat pickled asparagus is straight from the jar,” says Helen Legare-Floyd, co-owner of Legare Farms...
March 2015
How to Make Corned Beef
Before signing on to run the kitchen and charcuterie program at Edmund’s Oast, Andy Henderson worked at Local Mission...
Patrick Owens' Barley
Brussels Sprouts Gratin
Grilled Quail with Glazed Brussel Sprouts, Pearl Barley, & Sausage
February 2015
Sprouting Up
Chef Patrick Owens showcases this veggie’s versatility in three recipes
February 2015
How to Pan-Roast Fish
Fish can be tough for the home cook to master—in part because it’s difficult to know when it’s done. Kevin Johnson,...
Steamed Oysters with Bagna Càuda
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