Focus on bite-size desserts

Thanksgiving's coming, so stock up for holidays

As soon as we round the corner into November, my mind turns toward Thanksgiving. Read More

Savor Italy at opening for film fest

Food cinema is the point of this week's Taste of Italy Italian Film Festival, but good food to eat will play a supporting role on opening night. Read More

Front Burner

Matt Lee and Ted Lee, award-winning authors who grew up in Charleston, will sign copies of their new cookbook, "The Lee Bros. Simple Fresh Southern: Knockout Dishes With Down-Home Flavor" at two locations this weekend. Read More

Fall just fine for homey, old-fashioned recipes

Spiced stewed apples a seasonal crowd pleaser

Every autumn, we start falling for apples all over again. After a ritual trek to the farmers market for the freshest fruit -- and after the pies are baked -- we start looking for yet another recipe to make the most of this glorious bounty. Read More

Fresh spices a benefit

Chicken tagine full of wonderful flavor

You don't need the conical clay pot called a tagine to make the Moroccan braise of the same name -- a deep saute pan will do. But you do need fresh spices. Read More

Dish mindful of midfall tastes

Bacon and figs make a perfect foil for Brussels sprouts as cool weather arrives

Like many members of the cabbage family, Brussels sprouts are at their sweetest and best when grown in cool weather. (There are those who think they're even better after a light frost.) Read More

The Wine List

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