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Recipes
Clay Pot Rice with Seared Wreckfish and Red Eye Gravy
This wreckfish with clay pot rice and red eve gravy provides a harmonious blend of Southern and Japanese cuisine, creating a perfect dish.
Recipes
Carolina Conch Pea Dip
Chef Tyler Brown uses his fascination with agriculture and hospitality to create a butter-soft pea dip with the use of Hubs peanuts.
Recipes
Pickled Seafood
Chef and owner of Seabird Dean Neff brings us this bright and flavorful way to preserve and enjoy your shellfish for the fall season.
Recipes
Cracklin’ Hushpuppies
Ed and Ryan Mitchell, pit masters in North Carolina, share their famous hushpuppies recipe featuring an unexpected addition: pork cracklins.
Recipes
Effie’s Shrimp Creole
Matthew Raiford's shrimp creole is a traditional Geechee dish from mainland Georgia. This recipe has been handed down through his family.
Recipes
Smothered Catfish
Chef Lawrence’s Louisiana inspired recipe for smothered catfish brings together a creamy, crawfish-laced tomato sauce layered with meaty, Cajun catfish.
Recipes
Crab Rice Dressing
Chef Weeks' crab rice dressing is an update on his mother's version with bacon, crab meat rice, creamy crab roe butter, and a kick of heat.
Recipes
Tuna Watermelon Poke
A new, fresh twist on poke that brings a sweet taste to this small, but mighty appetizer with a touch of citrus.
Recipes
Carolina Gold Rice Croquettes
Chef BJ Dennis shares a Gullah inspired recipe for shrimp and crab croquettes.
Recipes
Smoked Watermelon
Known for cool succulence, heirloom varieties of watermelons take on heat and new flavor at HERD Provisions in Charleston.