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Emily Meggett's benne cookies
Recipes

Benne Cookies

Emily Meggett's recipe for benne cookies comes from her mother. The thin wafers use benne seeds for their deep, toasty flavor.

A bowl of red rice with shrimp and sausage from Gullah Geechee Home Cooking: Stories and Recipes from the Matriarch of Edisto Island
Recipes

Red Rice

Gullah Geechee red rice, with well-seasoned vegetables, slices of sausage, and perfectly cooked rice, is a meal worth looking forward to.

Platter of Chicken Perloo
Recipes

Chicken Perloo

This chicken perloo from Emily Meggett is a true Lowcountry dish complete with tender chicken, ambrosial stock, and perfectly fluffed rice.

Platter of crab cakes
Recipes

Crab Cakes

Known as "the matriarch of Edisto Island," Emily Meggett shares her crab cake recipe, plus the secret ingredient to sharpen the flavor.

Bowl of crab rice dressing
Roots

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.

Lowcountry boil on a wooden table, with shrimp, corn, crabs, celery, potatoes, and lemons
Recipes

Game Day Lowcountry Boil

Sam Jones' adapted family recipe for barbecue baked beans is heavy on the meat, easy on the effort and an unfussy way to feed a crowd.

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Recipes

Carolina Gold Rice Croquettes with Shrimp and Crab

Chef BJ Dennis shares a Gullah inspired recipe for shrimp and crab croquettes.

Bowl of royal red shrimp topped with pickled fresno peppers
Recipes

Royal Red Shrimp with Bourbon and Crab Maque Choux

Iconic flavors of Duane Nutter's childhood appear in the dishes that represent him as a chef at One Flew South, like these royal red shrimp.

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Recipes

Crab Rangoons

Andrew Chiou from Lucky Danger in Washington D.C. uses a rice cooker to temper the cream cheese, but a microwave will work too. You want it to be a very soft, spreadable consistency (without melting) to mix easily with the rest of the ingredients. Once mixed, let [...]