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At the Table

Serviceberries Revitalized at Barn8

Lost in time, serviceberries are resurrected on the menu at Barn8 in a spring burrata dish. Find out how Barn8 uses the cherry-like fruit for "blueberry-taste."

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In the Field

Service Matters

Birmingham’s consummate front-of-house pro Pardis Stitt has long practiced what’s eluded much of the restaurant world

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Recipes

Best-Ever Skillet Pizza

This cast iron skillet pizza recipe from Skillet Love saves time, money, and flavor when you opt to whip out the skillet instead of delivery.

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On the Road

Best Eats and Drinks in North Charleston

Discover TLP's ultimate eating and drinking guide to North Charleston, a diverse part of town with restaurants and bars that rival those of downtown.

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In the Field

A Seat at the Table with Josephine Orìa

Sobremesa follows author Josephine Camino Orìa's multi-cultural journey as a second-generation Argentine-American and how the cultural staple helped her make sense of the world.

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In the Field

Q&A on The Grey’s New Book

Black, White, and The Grey’s unique format—a balance of two intertwined, though at times disparate, perspectives—is perfectly emblematic of its authors, Mashama Bailey and John O. Morisano who share with us their experience writing the cookbook.

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Bookshelf

Eight New Cookbooks to Kick Off Summer

It’s been a big season for new cookbooks, and there’s lots to learn about barbecue, of course, but also pizza, Sunday cooking, and North Carolina's foodways.

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Cook the Book

Cook the Book: Still We Rise

TLP's editor in chief cooks through Still We Rise, and the result is biscuits with good height, delicate airiness, and layers of texture.

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In the Field

So You Want to Write a Cookbook?

Cookbook authors Matt and Ted Lee share their tips for gathering your recipes.

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