How-To Guides

From basics to full-on culinary classes, these how-to guides have your kitchen skills covered.

Aperitivo spread of small plates at Babas on Meeting
Culinary Class

How To Host an Aperitivo Hour | Video

Babas on cannon and meeting guides us through hosting an aperitivo hour for a quick bite and a refreshing cocktail to close out the workweek.

How to Make a Sandwich, featuring The Pass'sSuch a Nice Italian Boy
Culinary Class

How to Make a Sandwich with Anthony Marini | Video

Anthony Marini of The Pass in Charleston walks us through how to make a sandwich, featuring the shop's infamous Such a Nice Italian Boy.

How to make fried vegetable pakora
Culinary Class

Chef Maryam Ghaznavi Makes Vegetable Pakora | Video

Chef Maryam Ghaznavi's take on vegetable pakora leaves a crispy, flaky, and tender fritter to enjoy for any occasion.

shop ingredients

from the local palate marketplace

Bourbon Barrel-Aged Honey

AR’s Bourbon Barrel Aged Hot Southern Honey

Winner of Virginia Living’s 2018 Made in Virginia award. AR’s Bourbon Barrel Aged Hot-Hot Southern Honey is the world’s first-ever spicy honey aged in repurposed bourbon barrels in collaboration with VA based, Ironclad Distillery. It begins with a blend of sweet clover, wildflower honeys, and extra-spicy habanero peppers before spending three months aging in charred white oak bourbon barrels. The final product imbues AR’s hallmark sweet and hot honey with powerful notes of bourbon, caramel, chocolate, and vanilla. Serve AR’s Bourbon Barrel Aged Hot-Hot Southern Honey with charcuterie or drizzle it over ice cream for an unmatched sweet heat. Say goodbye to pancake syrup too, because this serves as a perfect alternative and will surely spice up your breakfast!


Lavington Farms Charleston Gold Aromatic Rice

Lavington Farms popular Charleston Gold Aromatic rice is the aromatic off-spring of the much-heralded Carolina Gold variety that has flourished in the lowcountry’s kitchens for decades. The rice is characterized by its rich golden hull and distinct, unmatched nutty flavor. The grain is cultivated and harvested right here in the lowcountry of South Carolina. Produced by Lavington Farms, the Charleston Gold Aromatic Rice is representative of the perfect marriage of a quintessential southern staple and a delectable basmati rice with deep international roots. This gold aromatic rice was developed right in South Carolina in the late 20th-century by Drs. Buford Shepard of Clemson University and Gurdev Kush of the International Rice Research Institute. The duo sought to create a short stature gold hulled rice that kept the traditional plush mouth feel of Carolina Gold and maintained the distinct fragrance of an East Indian cool weather rice. Dr. Anna McClung continued to refine the plant into what it is now: Charleston Gold. Today, the rice is used in the homes of cooks nationwide, in professional and restaurant kitchens throughout the Lowcountry, and frequently pops up on a number of menus in Charleston’s bustling culinary scene. This rice is specially formulated to be served and soak up flavor. We recommend piling it under jambalaya or pairing it with a slab of country-style steak for the perfect base grain to absorb seasoning and add a savory smell and taste that is all its own. If you can't get enough to just buy one, you can try Charleston Gold Aromatic Rice 3 PackPackaging: 17-ounce paper bag.


Cold Brew Blackberry Tea Tin

Cold Brew Blackberry Tea Tin by Oliver Pluff & Company brews easily when steeped in cold water. Blackberry Cold Brew is created from an orange pekoe black tea base, which yields a more subtle, naturally sweet infusion. This 3-ounce Cold Brew Blackberry Tea Tin comes complete with a large wire mesh tea brewing ball. Cold Brewing Tips For a Half-Gallon Brew: 1. Fill a pitcher with a half-gallon of cold, clean spring water. 2. Fill the tea filter with 4 tablespoons of tea. 3. Close the tea filter, then add to pitcher. 4. Steep the tea overnight in the refrigerator. 5. Remove tea filter and serve tea over ice. Ponder Good Times. Hand-packaged by Oliver Pluff & Co. in Charleston.