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THE CHARLESTON MAKER'S PROGRAM

CHARLESTON MAGAZINE'S NEW ONLINE DINING GUIDE

The City Magazine Since 1975

Square Onion Pecan Sweet Potato Casserole

Corn pudding from Swig & Swine BBQ

Baked Mac & Cheese from Herd Provisions

The Glass Onion Collard Greens

Collard Greens from Rodney Scott’s BBQ

End of Summer Field Peas

Roasted Beets With Watermelon, Feta, Arugula, & Black Olive Oil

Fried Okra

Green Bean Casserole

North Georgia Candy Roaster Squash with Chanterelles, Basil, and Aji Dulce Peppers

Marinated Mushrooms

Asparagus with Sauce Gribiche

Roasted Shaved Brussels Sprouts

Roasted Spaghetti Squash with Maple Glaze & Shredded Parmesan

Mustard Roasted Carrots

Every Night Black Beans

Spicy Collards & Tomatoes

Charleston Rice Cooker Rice

Green Chile Creamed Corn

Sautéed Summer Squash

Grilled Corn Salad

Lebanese Spicy Potatoes (Batata Harra)

Spiced Cauliflower

Charred Peppers

Roasted Carrot Salad

Anne Marie’s Black Rice Salad

Mac & Cheese & Cheese & Cheese

Grilled Corn on the Cob

Cumin-Roasted Okra