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Recipes
Jammy Deviled Egg With Pickled Red Fresno Relish
Fancypants' Jake Mogelson and executive chef Josh Homacki share their New American and Asian blended recipe on the classic deviled egg.
Recipes
Creole: A Coming Home
Nina Compton’s first cookbook explores a chef’s journey of Creole culture and cuisine from St. Lucia to New Orleans.
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
Lobster Aguachile
Katsuje Tanabe brings all the flavors to the table at his restuarant a’Verde. He fuses the traditional elements of a Mexican restaurant with echoes from his Japanese heritage. One of his favorite ways to create food is by adding a little bit of spice to his recipes, [...]
Recipes
Prickly Pear Hot Sauce
Seabird’s prickly pear hot sauce is a cool-kid commodity, packaged in a tiny dropper bottle, used in many dishes and their seafood towers.
Recipes
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.
Recipes
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.
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.
Recipes
Campfire Shakshuka
This unique and savory egg dish allows for diverse flavors from North Africa and the Middle East to shine from your campfire and skillet.
Recipes
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, [...]
