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The annual food and drink extravaganza returns to the Holy City March 4 through 8.
The Lowcountry is on the verge of a mariculture boom. Meet some of the young salts who are part of the new wave.
Charleston is eating up Tina and David Schuttenberg’s brand of Sichuan at their kitschy hot spot Kwei Fei.
The couple behind Charleston’s Sugar Bakeshop entertains in style.
From a modest fishermen’s breakfast to pricey menu darling, the evolution of one of the South’s most iconic dishes.
If cracker salad and ambrosia are any indication, Southerners will add mayonnaise to just about anything and call it a salad.
Buttermilk is the bridesmaid of Southern food. Nearly always relegated to a supporting role, it’s a binder of biscuits, a one-stop brine for fried chicken. But rarely is buttermilk prized for its own merits.
For years, the French expatriate community in Charleston, South Carolina, knew right where to seek each other out for a dose of home.
If there’s one day a year Americans seek out a margarita, it’s Cinco de Mayo.
Charleston chef Kevin Johnson creates a low-stress summer dinner party menu.
Bucking rumors of a dying industry, young Lowcountry shrimpers take to the sea.
Toast is usually relegated to simple butter and jam served alongside a morning cup of coffee, but this benign breakfast staple is breaking out of its morning menu confines thanks to chef Blair Machado of the Park Cafe in Charleston, South Carolina.
While I may not normally host my get-togethers on a deepwater dock, I am well-versed in gathering good folks for simple food and decent drinks at my own home in downtown Charleston. So when the opportunity arose for me to host a fish fry on a beautifully situated Lowcountry dock, I happily obliged.
The Lee Brothers Forage the Streets of Their Native Charleston to Throw a Spring Dinner Party
As Charleston, South Carolina, celebrates its 350th birthday this spring, much of the city’s vitality seems to be migrating up the peninsula to neighborhoods like Cannonborough/Elliottborough.
Since becoming the national media’s Southern food darling in the last decade, Charleston, South Carolina’s dining scene has grown exponentially, both in style and geography. Yes, shrimp and grits is still on menus, but so is okonomiyaki.
Max Kuller brought DC’s favorite tapería Estadio to Charleston’s Cannonborough/Elliotborough neighborhood last fall.
At Jackrabbit Filly, opened last fall in North Charleston’s Park Circle neighborhood and named for their Chinese zodiac signs, the couple serves food that’s grounded in Shuai’s Chinese heritage and embracing of Southern ingredients.
At age 80, the doyenne of modern Southern cooking reflects on forging her own path, the power of female connections, and why she cooks grits in the microwave.
We sat down with Isaac Morton of Smithey Ironware to get his take on the pieces every cook needs, plus how to make the most of the pans once you’ve got them.
Southerners love to entertain (and we have the porches to prove it). Perhaps no one knows this better than Sarah Adams, who’s made a career of cooking for folks and hosting fêtes.
These are the bottles Femi Oyediran of Graft Wine Shop is keeping stocked this holiday season.
Seven days a week, from early morning till closing time, the air outside Rodney Scott’s Barbecue in Charleston, South Carolina, is filled with two things: rich, savory smoke and funky tunes.
Brooks Reitz doesn’t open restaurants; he creates little worlds. The Charleston, South Carolina, entrepreneur is the man behind Jack Rudy Cocktail Company, plus a growing group of restaurants within steps of each other on the upper reaches of King Street.
Isaac Morton is the first to admit that selling a product designed to last a lifetime isn’t capitalism at its best. “Building something you never have to replace is probably not a great business model.” His Charleston-based Smithey Ironware Co. makes virtually indestructible cast-iron skillets.