Emily Meggett's recipe for benne cookies comes from her mother. The thin wafers use benne seeds for their deep, toasty flavor.
This chicken perloo from Emily Meggett is a true Lowcountry dish complete with tender chicken, ambrosial stock, and perfectly fluffed rice.
Known as "the matriarch of Edisto Island," Emily Meggett shares her crab cake recipe, plus the secret ingredient to sharpen the flavor.
These nutty thumbprint cookies offer baklava flavor without having to painstakingly butter endless sheets of phyllo dough.
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 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.
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.