If you need to sharpen your ice cream making technique or draw inspiration for your flavor, look no further than this cookbook from Portland’s beloved Salt & Straw ice cream company.
Chef, food writer and spice blend entrepreneur Belinda Smith-Sullivan has lived in France, Kenya and South Africa, and has traveled extensively throughout the world.
The Vegetable Gardener's Cookbook
“Happiness Is Baking: Favorite Desserts from the Queen of Cake”
"Save Me the Plums: My Gourmet Memoir" By Ruth Reichl
It’s 1975. Imagine the culture shock a family that has just fled Vietnam experiences upon entering a California supermarket. Yet Andrea Nguyen’s mother learned to adapt non-Viet ingredients to feed Vietnamese food to her family.
While “EatingWell Soups: 100 Healthy Recipes for the Ultimate Comfort Food,” is a collection of recipes selected by the editors of EatingWell, the contributors include such culinary luminaries as Lydia Bastianich, Bill and Cheryl Jamison, and Raghavan Iyer.
New Year’s resolutions of the culinary type are somewhat predictable: Eat less sugar, less red meat, less food altogether.
This month, we look for cookbooks that are multipurpose: both excellent to cook from and desirable as presents.
“Red Truck Bakery: Gold Standard Recipes from America’s Favorite Rural Bakery”
“Southern Snacks” serves up new twists on old favorites, like the dip below, and clever riffs on classics, like transforming melon-and-prosciutto to watermelon with country ham.
Once September rolls around, impromptu summer cooking meals revert to routine weeknight cooking for families with school-age children. Sam Kass, chef and former senior adviser for national nutrition policy, wants to change our routines.
“Food 52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More)”
“Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables”
“Soul: A Chef’s Culinary Evolution in 150 Recipes”
“Secrets of the Southern Table: A Food Lover’s Tour of the Global South”
“More Glass Onion Classics: Recipes from a Southern Restaurant”
“Eating from the Ground Up”
In “Weeknight Cooking with Your Instant Pot,” personal chef and cooking teacher turned full-time food blogger Kristy Bernardo didn’t set out to write a how-to. Rather, she offers a collection of 75 recipes using the machine to put dinner on the table in a fraction of the usual time, from qui…
“The Cottage Kitchen: Cozy Cooking in the English Countryside”
Holiday cookbooks bought to use or give as gifts should educate as well as entertain. We submit two excellent candidates.
Whether it be persimmons or paw paws, author Nancie McDermott delivers a 101 on their characteristics and recipes for them in “Fruit,” the newest cookbook in the University of North Carolina Press Savor the South series. (See example below.) Especially interesting are sections on lesser-know…
"Peter Callahan’s Party Food." Caterer to the stars, Peter Callahan produces beautiful bites, and whether they are in an array of the mini hors d’oeuvres that he is credited with inventing, a sensational sushi station, or an ice cream stand, all are artistically displayed. You’ll be wowed by…
“Food52 Ice Cream & Friends: 60 Recipes and Riffs.”
“On Vegetables: Modern Recipes for the Home Kitchen"
“Tartine All Day: Modern Recipes for the Home Cook”
“Over Easy: Sweet and Savory Recipes for Leisurely Days”
Michelle’s Chocolate Rice Krispy Peanut Butter Bon Bons
The 2017 edition of the Charleston Wine + Food Festival boasts more than 100 events over five days (it started Wednesday), featuring “homegrown flavor” with notable local and guest chefs, mixologists, winemakers, storytellers and artisans, adding up to around 500 professionals stirring every…
By establishing the Lee Brothers Library series with Rizzoli, brothers Matt Lee and Ted Lee have been able to bring what may be the first of many culinary jewels back into print, Pamela Strobel’s 1969 cookbook. Laced with Strobel’s poetry and seasoned with her life story, it is, as the readi…
“Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet”
“Big Bad Breakfast: The Most Important Book of the Day.” Author John Currence owns a number of highly successful restaurants in Oxford, Mississippi, among them Big Bad Breakfast, the fountainhead of this cookbook. Like the hangtown fry recipe below, the food is robust, ranging from eye-opene…
“Victuals: An Appalachian Journey, with Recipes”
Malagon is making exceptional food, but its owners don’t want you or me to know it.
For the most part, the food at Tradd's in downtown Charleston is just mildly bad.
It’s a critic’s job to accurately describe a restaurant so potential patrons can knowledgeably decide if they want to go there. Readers can do as they choose with the accompanying opinions.
The massive Folly Beach restaurant, which measures three dining rooms and 6,500 square feet in all, has good intentions that spawn nothing but disappointment.
Melfi’s is the third restaurant that Brooks Reitz and Tim Mink have opened on the short strand of Upper King Street bounded by Congress and Sumter streets
At the three-month-old KinFolk, brothers Joe and Kevin Nierstedt have built a menu around smoked meat, soft-serve ice cream and the sort of fried chicken that’s likely to play a leading role in wistful memories of summer.
At the three-month-old KinFolk, brothers Joe and Kevin Nierstedt have built a menu around smoked meat, soft-serve ice cream and the sort of fried chicken that’s likely to play a leading role in wistful memories of summer.
Armando and Esmeralda Cobian's restaurant doesn’t conceal its unwavering allegiance to fresh vegetables and fruit, avocado included.
VIP Bistro late last year opened in that plain-looking Meeting Street complex hard by the Ravenel Bridge exit ramp, which for six years has been anchored by Local 616.
With the exception of James Islanders stuck in the previously barbecue-deficient area between Melvin’s Barbecue and Smoky Oak Taproom, locals probably won’t adjust their barbecue habits based on what’s served at Martin’s.
As Park Circle’s restaurant scene has flourished, proud residents have taken to declaring that there’s hardly any reason to go downt…
At the height of Pappy Van Winkle mania, bourbon obsessives made an astounding discovery: The whiskey in bottles marked W.L. Weller …
Answering readers' food questions
Q: I’m looking for a pizza joint that serves pizza with a cauliflower crust. Any recommendations?
Grand Marnier is past its local heyday: Its reign as the city’s favorite shot was effectively ended by Fireball. But as bartender Roderick Weaver told The Post and Courier in 2014, back when he manned The Bar at Husk, “Grand Marnier. That is Charleston drinking.”
This is part of the Ask Raskin series in which our food critic answers readers’ questions about the Charleston area restaurant scene.
Charleston's newest restaurants
Naples native Ciro Damiano has opened a restaurant in Summerville.
Bacon Station is now open in Mount Pleasant, but it doesn't have bacon in as many dishes as you might think.
Ice cream bars are also on the menu at Holy Sticks, which recently opened on lower King Street. Customers have their pick of base, dip and toppings. As the shop’s name suggests, all of the sweets are designed to be hand-held.
At Nana’s Uptown, Kenyatta McNeil is serving a full menu of seafood, along with sandwiches and 10 varieties of wings. Nana’s Uptown also features dessert, including a selection of cheesecakes and Charleston chewies.
Interesting drinks around town
Exploring what locals eat throughout a day
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This is part of the Post and Courier's Daily Digest series in which one of our food reporters asks a local to describe their day of eating in detail.
top story
This is part of the Post and Courier’s Daily Digest series in which one of our food reporters asks a local to describe their day of eating in detail.
This is part of the Post and Courier's Daily Digest series in which one of our food reporters asks a local to describe their day of eating in detail.
More Food
Bubba Gump Shrimp Co. is dark and no longer exists at 99 S. Market St., next to the bustling City Market. Signs and menus posted outside have been taken down.
If you need to sharpen your ice cream making technique or draw inspiration for your flavor, look no further than this cookbook from Portland’s beloved Salt & Straw ice cream company.
This is part of the Post and Courier’s Daily Digest series in which one of our food reporters asks a local to describe their day of eating in detail.