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Culture / 2.2.12

Curry in the Balance

Indian cuisine affords the opportunity to experiment with an endless array of ingredients, the basic ones being cumin, coriander, garam masala, tumeric and cayenne powders, fresh ground ginger and garlic, onions and tomatoes.  Keeping these in your kitchen ensures you can always create a good Indian meal, and adding others will enable you to have […]

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Dining / 2.2.12

Peanut Butter Pie with Chef Christina Tosi of Momofuko Milk Bar

Below the Mason-Dixon Line, we sure love our Southern Comfort . . . food. We take our pie as seriously as we take our sweet tea, and we’ll take it anytime, anywhere—so long as it is homemade. The winter months might mean we are less fruit-focused, but pie season is definitely a year round affair. […]

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Recipes / 2.2.12

How to Make Caramel with Sweeteeth Chocolatier, Johnny Battles

          ABOUT SWEETEETH / Sweeteeth creates artisan chocolates using traditional, handcrafted techniques. Our operation in South Carolina is devoted to the small-batch production of finely crafted chocolate bars and bon-bons, with an emphasis on high-quality chocolate couverture and innovative flavor pairings.        

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Culture / 2.2.12 / by Craig Deihl

Goin’ Whole Hog
How to Make Pork Rillettes

Chef Craig Diehl’s journey began in 2007 when his kitchen crew asked him to source a whole pig. He easily found an animal. Cutting it up was not too difficult, but determining how to maximize its utility presented quite a challenge. Once the loins and chops of a whole hog are relegated to the frying […]

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Culture / 1.4.12

Hoppin’ into the New Year
Pigeon, Crowder or Cowpeas

It’s often said that Charlestonians share a lot with the Chinese: we both worship our ancestors and we both live on rice. Another cultural similarity is the belief in the symbolism of certain foods. Take Hoppin’ John, for example, the black-eyed pea and rice dish traditionally eaten on New Year’s Day for good luck. The […]

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Recipes / 12.5.11

Caught up in a Jam

One of our favorite things to do is eat fruit out of season. Just kidding! With marmalade though, you can have your favorite fruits at any time of year. Elizabeth Field’s newest single-subject cookbook Marmalade features over 50 recipes for an alternative use of fresh fruit that comes in handy once winter’s arrived. Since fresh citrus is […]

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