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Orecchiette with Crab
“Compared to New York City, palates are not as immediately adventurous here; it can be hard to sell certain dishes. Diners have to trust you first. But if word gets out, before you know it you’re feeding them things they’ve never tried before, and they love it.”
Recipes
Grilled Pizza with Ricotta, Pancetta, and Arugula
An hour before grilling, remove dough from refrigerator. Lightly coat each round with olive oil and place on a rimmed baking sheet.
Recipes
Charred Spring Onion Pizza
To char the spring onions on the grill or on the stovetop, brush with oil and season. Leave them over heat until they darken, turn them over, and keep it up. There’s no need to evenly cook them—imperfections make the pizza look good, while charred bits add [...]
Recipes
Brussels Sprout Pizza
Brussels Sprouts don’t scream Super Bowl, but this pizza is a crowd pleaser at chef Moffett’s restaurant, Stagioni.
Recipes
Maque Choux
Heat a large skillet over medium-low heat. Add olive oil and pancetta and cook until all fat is rendered from meat, approximately 5 minutes. Add corn to skillet and increase heat to high. Continue to sauté until corn begins to brown. Add yellow onion, red bell pepper, [...]
Recipes
Smoky Brussels Sprouts and Carolina Heritage Farms Jowl Bacon Hash
pounds fresh Brussels sprouts, cleaned and halved ½ pound cured pork jowl, cut into ½ inch cubes (available from Carolina Heritage Farms in Pamplico, SC, or substitute bacon or pancetta)