The 263 recipes in Christopher Kimball’s "Milk Street Cookish: Throw It Together" give you a guide to create the simplest, quickest, yet tastiest, means of cooking food.
The UK's top-selling author Meera Sodha's newest cookbook, “East: 120 Vegan and Vegetarian Recipes from Bangladore to Beijing,” is a compilation of weeknight dishes made from easy-to-find ingredients.
Even a year which got off to a rough start can still have a sweet finish.
Here's a delicious pie recipe from "The Good Book of Southern Baking" by Kelly Fields with Kate Heddings.
There wasn’t a pandemic on the horizon when the domestic diva of casual cuisine decided to write this cookbook, but luck has it that Ina Garten delivered the perfect pick for what we want to eat right in the middle of one. Full of recipes for grilled oysters, crab nachos, and sautéed rainbow…
“In these days of justifiable worry about climate change … beans may represent the key to feeding the Earth’s rapidly growing population,” Joe Yonan writes in the introduction to his newest cookbook, Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein.
Although she’s a food columnist for the New York Times and Bon Appetit magazine as well as a successful cookbook author, Alison Roman at home prefers relaxed and casual cooking to more stressful, complex ‘entertaining.’ “This is not about living an aspirational life,” she writes: “It’s about living an attainable one.”
British author and restaurateur Jamie Oliver has just released “Ultimate Veg,” a vegetarian cookbook with the special advantage of converting popular meat dishes
“My culinary heritage — and the larger story of African American food that encompasses the middle class and the well-to-do — was lost in a world that confined the black experience to poverty, survival, and soul food,” writes author and scholar Toni Tipton-Martin.
Cathy Barrow follows her hit cookbook “Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies” with her new one, “When Pies Fly: Handmade Pastries from Strudels to Stromboli, Empanadas to Knishes.”
“Cook Like a Local: Flavors That Can Change How You Cook and See The World” is a window into Houston’s diversity.
If the first thing that you think of when you hear the phrase "Tex-Mex" is chips and salsa, buy Ford Fry’s book.
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”
Michelle’s Chocolate Rice Krispy Peanut Butter Bon Bons
“Over Easy: Sweet and Savory Recipes for Leisurely Days”
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”
I can’t shake the critic’s instinct that it’s silly to endorse a dish which might not be available tomorrow. I kind of miss taking chances, though. In other words: No promises. But here are my greatest hits from the first week of the dining ban.
Euro Foods is new to Old Towne Road, but not to West Ashley. It previously had a 13-year run on Ashley River Road, where it operated exclusively as a grocery store. Now the space bearing the Euro Foods name is split almost exactly in half, with a brightly lit retail section to the right and a counter-service café to the left.
Since launching the South Carolina Chef Ambassador program, the state has put approximately $360,000 into the culinary initiative. Less clear, at least according to data provided by sponsors S.C. Department of Agriculture and S.C. Department of Parks, Recreation & Tourism, is what eaters here and elsewhere have gotten out of it.
Community Table is decidedly not fine dining: The servers are dressed in blue jeans, and James Taylor keeps cropping up on the background music mix.
Prior to 2020, each restaurant was theoretically eligible for 15 stars, since it was graded in three separate categories: Food, service and atmosphere. But no longer.
What really characterizes the food in this alluringly gold-walled lounge is not the ingredients which the Wangs puts into it, but the feeling you get out of it.
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
I can’t shake the critic’s instinct that it’s silly to endorse a dish which might not be available tomorrow. I kind of miss taking chances, though. In other words: No promises. But here are my greatest hits from the first week of the dining ban.
Answering readers' food questions
My guess is you’re more concerned by reports that restaurant workers are facing record levels of food insecurity, as well as an uncertain financial forecast (and thank you for heeding that concern at a time when the need for all charitable giving is so great.) Fortunately, several organizations share your priorities.
Q: It is my understanding that in calculating the tip, the amount to be used is based on the pre-tax total. Staff does not need to be tipped for taxes collected, especially in high tax areas (New York, Charleston, San Francisco). What, in your opinion, is correct?
Q: Where can I find authentic Peking duck in Charleston area? I asked Red Orchid if they could do special order and was told, “No, too time consuming to be profitable.”
Charleston's newest restaurants
Ty’s Roadside Coastal Kitchen celebrates the impromptu trip out of town and hopes to establish itself in Mount Pleasant as the kind of neighborhood joint that makes folks think twice about moving on.
The latest eating place from The Indigo Road Hospitality Group, The Daniel Island Market & Eatery emphasizes coffee, tea and juice, plus pastries, sandwiches and dessert.
The former owner of Duvall Catering & Events developed the facility to support incorporeal restaurants, as well as food trucks, independent bakers, small-scale caterers and artisan food producers.
Raul Sanchez says the format “will allow me to introduce dishes that I haven’t been able to make in the past, including family recipes that are 200 to 300 years old; dishes that I really haven’t had time to make within the confines of a standard restaurant.”
Spotlighting artisan food producers
Exploring what locals eat throughout a day
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"I usually have a glass of red wine with dinner, a square of 72 percent dark chocolate for dessert and a big glass of water before heading off to bed."
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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 a day of eating in detail.
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"After jumping into Friday work mode, I went to Coastal Coffee Roasters in Summerville and got a mocha with an extra shot and a strawberry cream cheese muffin. Their baked goods are such a guilty pleasure of mine."
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All of the proceeds from a coffee distributed from Summerville go to help a nonprofit organization in Medellin, Colombia, that houses pregnant sex workers and sex trafficking victims.
If a bill under consideration this week by the S.C. Senate Agriculture Subcommittee succeeds, South Carolinians would be allowed to sell homemade foods such as pickled peaches and sweet potato pie.
For some, working from home has meant trading commute time for home meal planning. For others, it's meant piling up Dorito crumbs on the couch between phone calls and emails.