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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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From the Magazine / 12.2.11 / by Allston McCrady

Feast of the Seven Fishes

There is nothing more humbling for Paolo Dalla Zorza than having his Italian mother take over his kitchen. And nothing more vexing for Paolo’s southern-born wife, Elizabeth, though she hides it well. Signora Dalla Zorza, otherwise known as Emma, has flown all the way from Treviso, Italy, to help prepare a traditional Italian holiday meal […]

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Dining / 8.22.11 / by Rush Jagoe

Falling into Figs

As autumn approaches, Charlestonians’ focus shifts from days at the beach and avoiding the muggy, humid weather to days of school, enjoying sunny, breezy afternoons. Along with this mentality shift comes a shift in ingredients and types of food; a move from lighter and refreshing fare to heartier, dishes that act as comfort foods. One […]

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