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Uncategorized / 2.7.12

Personal Memory, Kitchen Catastrophes

I don’t think you’ve truly gotten accustomed to cooking until you’ve had a disaster or two. Or perhaps that’s just what I tell myself for reassurance. As a person who has trouble walking on a daily basis without coming face-to-face with the pavement, it’s a miracle that I have even survived cooking in a kitchen, […]

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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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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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From the Magazine / 11.3.11

Mayo in the Middle, A Condiment Divided

“Where’s the mayo?!” Mitch’s voice boomed from the kitchen through the open house. His wife Terri was unpacking the kids’ clothes in their respective rooms of the beach house they had rented for the week. “In the grocery bag with the bread!” They’d driven down from Charlotte to visit Charleston and unwind. Having not seen […]

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