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Emily Meggett's benne cookies
Recipes

Benne Cookies

Emily Meggett's recipe for benne cookies comes from her mother. The thin wafers use benne seeds for their deep, toasty flavor.

A bowl of red rice with shrimp and sausage from Gullah Geechee Home Cooking: Stories and Recipes from the Matriarch of Edisto Island
Recipes

Red Rice

Gullah Geechee red rice, with well-seasoned vegetables, slices of sausage, and perfectly cooked rice, is a meal worth looking forward to.

Platter of Chicken Perloo
Recipes

Chicken Perloo

This chicken perloo from Emily Meggett is a true Lowcountry dish complete with tender chicken, ambrosial stock, and perfectly fluffed rice.

Platter of crab cakes
Recipes

Crab Cakes

Known as "the matriarch of Edisto Island," Emily Meggett shares her crab cake recipe, plus the secret ingredient to sharpen the flavor.

A plate of baklava cookies
Recipes

Baklava Cookies

These nutty thumbprint cookies offer baklava flavor without having to painstakingly butter endless sheets of phyllo dough.

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Recipes

Crispy Brussels Sprout Salad

Try this crispy brussels sprout salad recipe from  executive chef Jeb Aldrich of Brasserie la Banque. The salad has a pleasant acidity from sliced apples with a satisfying crunch of pistachios.

green bean salad
Recipes

Green Bean Salad with Coconut Dressing

Vivek Surti's twist on the classic green bean salad adds a tropical element of the coconut to liven up the traditional Thanksgiving side.

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Carrot & Zucchini Ribbons with Lemony Pistachio Pesto

Make the pesto: Combine all ingredients (including olive oil) in a food processor and pulse until it forms desired consistency. Scrape the sides as needed.