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Recipes
Chef Nico Romo Makes Steak Tartare | Video
Charleston-based French chef Nico Romo shares an elevated steak tartare recipe for an easily assembled yet sure-to-impress appetizer.
Recipes
Mess o’ Greens
Lots of thought and precision goes into properly making greens. This recipe does not pull them too soon, nor lets them turn soupy and mushy.
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Chef Michelle Weaver Makes Delicata Squash Salad | Video
Michelle Weaver of Charleston Grill shows us how to make a seasonal delicata squash salad that is perfect for fall dinners and Thanksgiving.
Recipes
Salmon Dip
Turn less-than-desirable cuts of salmon into this unctuous, zesty dip. If you don't have cream cheese, try greek yogurt or sour cream.
Recipes
Smoke-Braised Lamb with Roasted Vegetables and Goat’s Milk Brie
Chef Wallace’s roots shine in his recipe. This Mississippi-inspired dish is comprised of smoked-braised lamb, sweet potatoes, carrots, soy harissa, curried cauliflower, and goat's milk brie.
Recipes
Crispy “Fish Dogs” with Chunky Comeback Sauce
Ricky Moore shares his recipe for crispy fish dogs with chunky comeback sauce. This winning combination will have you "coming back" for more.
Recipes
Sweet Potato Waffles with Vegan Barbecue
Chef Katie Dixon's mission is "building a healthier Mississippi from the ground up," reimagining this Southern dish in vegan barbecue form.
Recipes
Fried Oyster Deviled Eggs
Topped with golden fried oysters, this impressive, party-pleasing appetizer adds a touch of texture and flare to the classic deviled egg.
Recipes
Black-Eyed Pea Salad
Duane Nutter grew up deeply cooking black-eyed peas. Once he entered professional kitchens, he realized they made a bright accent for salads.
Recipes
Cranberry Aioli Recipe
The TLP test kitchen finds the perfect use of leftover cranberry sauce as an aioli that can and should be smeared on everything.