Eastern North Carolina Seafood Gumbo
This shareable seafood gumbo from chef Ashley Hardesty Armstrong blends savory chicken stock, fresh veggies, and shrimp, oyster, and crab.
Pink Bellies Soft Shell “Bun Mi”
At Charleston's wildly popular restaurant Pink Bellies, this double-fried soft shell sandwich is a seasonal special that sells out nightly.
Spicy, savory, and excitingly fresh; these Tropicália chilaquiles pack a delicious journey with every scoop and bite.
Bibo Pils Chili Clams
These Bibo Pils chili clams are sweet and savory, mixing the saltiness of the sea with the earthiness of sausage and spice.
Emily Meggett's recipe for benne cookies comes from her mother. The thin wafers use benne seeds for their deep, toasty flavor.
This chicken perloo from Emily Meggett is a true Lowcountry dish complete with tender chicken, ambrosial stock, and perfectly fluffed rice.
Known as "the matriarch of Edisto Island," Emily Meggett shares her crab cake recipe, plus the secret ingredient to sharpen the flavor.
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.
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.