Smoked Gouda Grits with Roast Pepper Relish
Rashad Jones created these gouda grits with the idea to introduce smokiness at every level: smoked salt, smoked gouda, and charred peppers.
Pickled Perilla Leaf | Kkaennip Jangajji
This pickled perilla leaf recipe from Daniel Harthausen of Young Mother offers a delicately spiced condiment with punched up acidity.
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.
This unique and savory egg dish allows for diverse flavors from North Africa and the Middle East to shine from your campfire and skillet.
Harissa, Sweet Potato, and Chickpea Stew
When the cold weather has us turning to warming soups and stews, the recipes often rely on meat for heft. Not the case with this sweet potato and chickpea stew from Basic Kitchen in Charleston. Created by chef Charlie Layton, he says, “As the weather gets colder, [...]
El Alma’s Michelada
Food Culture of the South
Clams with Chile and Pea Shoots
For clams 36 clams 2 cups sake or dry white wine 3 to 6 tablespoons chile paste (recipe follows) 1 cup fresh english peas, shelled and blanched in salt water