Teresa Taylor
- Contact Teresa
- Call: 843-937-4886
Soon after arriving in Charleston in 1983, Teresa Taylor realized how extraordinary the food of the Lowcountry is and began a quest to enjoy it as many times and ways as possible. Fortunately, she became the newspaper's Food editor in 2003. She writes stories for Wednesday's Food section and a recipe exchange column for home cooks called "Now We're Cooking," which appears in Sunday editions. Taylor, in nearly 30 years with The Post and Courier, has been a copy editor, weekend editor, news editor of the Evening Post, and was executive business editor for more than a decade. She previously worked for Gannett's Westchester-Rockland newspaper group in White Plains, N.Y., and the Athens (Ga.) Banner-Herald.
Recent Stories
TAYLOR COLUMN: Quail recipes a walk on the wild side
It's that time of year when Charleston truly gets a little wilder. Partly in the social sense, as if we need any excuses, but wilder also applies to what some people will be eating, such as venison chili and duck gumbo.
Read More
Bourbon and ginger bottled up
Area partners craft ready-to-go drink
Eight months ago, when David Szlam and Jake Johnson were thinking about doing a gourmet taco food truck in Charleston, Szlam suddenly had a different idea.
Read More
Local B&Bs share recipes for most inviting meal of the day
Nothing says hospitality like a good, hot breakfast and an invitation to come to the table. In today’s grab-and-go world, a sit-down breakfast is a fading luxury.
Read More
Mardi Gras month perfect time for beignets
Beignet is the French word for fritter, and is pronounced "ben-YAY" in English. I like the "yay" part because that's what comes to mind when you bite into the warm and tender pastry, sweetly dusted with powdered sugar. Sinfully delicious.
Read More
Super Bowl: Score with entertaining tips, recipes and, yes, exercise to make a super party
When was the last time you went to a casual party and salsa wasn’t on the table? Super Bowl Sunday is certainly one of salsa’s finest hours — make that four hours. As one of America’s favorite condiments, there’s a dizzying number of salsa brands to choose from.
Read More
Chefs to wage taco war at fest
Nation's best to craft clever creations for Wine + Food
The BB&T Charleston Wine + Food Festival kicks off exactly one month from today, and tickets are getting scarcer. The early birds already have snatched up tickets for a number of popular events at the festival, which runs March 1-4.
Read More
Lowcountry gets broader growing range in map
New government guidelines broaden the spectrum of what's possible to grow in Lowcountry gardens. The Department of Agriculture last week unveiled a new plant hardiness zone map for the entire country, the first revision since 1990.
Read More
TAYLOR COLUMN: Vidalia onions revisited with more pie recipes
We revisit a Southern icon again, Vidalia onions, because June Sassard of Mount Pleasant has sweet memories of a casserole made by a Georgia friend.
Read More
Oyster Dan Long man delivers
Long arranges to make local festival a briny success
With the myriad details the Charleston Restaurant Association must address every year before the Lowcountry Oyster Festival, none is more important than making sure the star attraction shows up. That is the oyster, of course, and about 80,000 of them are needed to please the 10,000 people who come to pry open and slurp the briny delicacies.
Read More
Designer doughnuts
Local bakers trying to raise bar on treat
From a strawberry-basil-lime glaze to Gummi worms poking out of chocolate “dirt,” they are doughnuts not likely to be found anywhere else. Yet plain glazed is hanging tough.
Read More
The premier place to find Lowcountry Real Estate for Sale, Rentals and Commercial
