The Post-Courier Cookbook Redux Recipes from contemporary Charleston dining Edmund’s Oast makes roasted cauliflower fetching with feta

Edmund’s Oast chef Reid Henninger

Fifty years ago, The Post and Courier issued a cookbook that precisely reflected its time, largely through a combination of mayonnaise, gelatin and frozen vegetables.

This year, we’re endeavoring to do the same. Over 50 weeks, we’re running a collection of restaurant recipes that encapsulate the 2016 Charleston dining scene. Chefs have been asked to skip the classics and focus on what makes the city such a special place to eat right now: In other words, expect to see more triggerfish than shrimp paste.

Nobody knows exactly where the local dining scene is headed. But almost everyone involved agrees this is a very special time. There are enough talented chefs in town to attract attention from the world’s top tastemakers, but not so many chefs that competition has eclipsed friendly collaboration. Perhaps you’ll think back on it fondly in 2066 while preparing roasted cauliflower from Edmund’s Oast executive chef Reid Henninger.

Hanna Raskin