One of the constants of my life is my affinity for fried shrimp. It’s one of the first meals I can remember eating out as a child, and although my tastes have wildly expanded since then — I lo…

This time of year I spend more time in the kitchen, and so that means I think more about what I like to call “kitchen crafts.” I’ve made cheese, I’ve preserved lemons, I’ve worked on compostin…

I am a big fan of soup. I eat it all year, I enjoy making it, and I feel that the quality of a soup is a good measuring stick for the cooking ability of a chef. But plenty of you don’t think a…

Growing up, my Christmas was for dressing up: It was for good dishes, getting the box of silverware out of the hutch, and red satin dresses with a stiff crinoline or two (those were only a cou…

Last year, the lines for the Charleston Coffee Cup extended down the steps at Memminger Auditorium, and at one point, well down the sidewalk. That’s evidence of the growing coffee culture we h…

Last year, I wrote about pumpkin spice, and here we are again, deep in the land of pumpkin, which seems to be pushed on us earlier and earlier each year. If you have visited any grocery store …

When food trucks started appearing on the streets, I think many people thought them a trend. But food trucks are here to stay since they’re a great way for many a chef or cook to hone their me…

With all the hubbub and the people such as myself that do what I do, it can be easy to see downtown Charleston as the epicenter of Lowcountry eating. And it is. But whether you’re exploring th…

A lot has been made lately of the loss of civility in politics, of things like fake news and alternative facts. Well, we don’t have to look to Washington for alternative facts. We can find the…

Hot time, summer in the city, but we have a plan to get out of town. One of the best things about living here is the fact that there are multiple beaches to enjoy within driving distance of do…

Sure, I could have written about hot dogs for Memorial Day, but it’s not like there was any rush to be seasonal. According to the National Hot Dog and Sausage Council, the peak season for hot …

It’s a New Year, and chances are you are feeling down-to-business, no more pie or pinot at lunch, and resolution-strong. However, that does not mean a sad desk lunch, skipping lunch, or a fast…

It’s over. The doorbells have all been pushed, the little ghouls (pun intended) placated with mini candy bars, bubble gum, or hopefully not toothbrushes. The jack-o'-lantern decorated cupcakes…

The sound and energy of a game-day tailgate is the sound of fall in the South. Voices from pre-game commentary waft from some spots, where other revelers have music playing from a speaker or t…

The sound and energy of a game-day tailgate is the sound of fall in the South. Voices from pre-game commentary waft from some spots, where other revelers have music playing from a speaker or t…

It’s time to reduce our waste. In a food-centric city such as Charleston, we have to admit that a lot of that waste is coming from our restaurants since we are a community where dining out is …

It’s time to reduce our waste. In a food-centric city such as Charleston, we have to admit that a lot of that waste is coming from our restaurants since we are a community where dining out is …

My intense love for fried chicken comes from my grandmother, Madeline. She would debone all the chicken, fry it golden brown and delicious, and then pile it up on a large platter on the kitche…

My intense love for fried chicken comes from my grandmother, Madeline. She would debone all the chicken, fry it golden brown and delicious, and then pile it up on a large platter on the kitche…

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