“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”
★☆☆☆☆ Pawpaw does not live up to what Southern food means in Charleston.
Southern | French Quarter
★★★★☆ Rodney Scott's BBQ lets the good times, good food roll.
Barbecue | North Central
★★★★☆ Bar Normandy on Broad Street is unconventionally delicious.
Small plates | South of Broad
★★★★☆ SNOB
★★☆☆☆ High Cotton
★★☆☆☆ Old Village Post House
★★★☆☆ Unpretentious, comforting Goulette is a true neighborhood restaurant.
French | Cannonborough-Elliotborough
★★★★☆ Rappahannock's Charleston location is fresh and inventive.
Seafood | Eastside
It’s silly to fret over people not understanding precisely what a food critic’s work entails, since it’s hardly a job that most folk…
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
So an entrepreneur, a sommelier and a chef walk into a bar.
Folly Beach's Lowlife Bar is as spacious as a standard restaurant, but so long as it’s serving, walls only surround a portion of the concrete-floored room, making the ocean feel nearer than five blocks away.
SCENE: A real estate office in a West Ashley duplex. The firm’s top and only agent is sucking on a vape pen and rifling through paperwork.
With football season underway and Election Day looming, here’s something upon which everyone can agree: Charleston has so much pizza.
Answering readers' food questions
Q: Maybe it’s because our family contains early risers, or perhaps because typical brunch offerings seem to be devoid of bright colors, but for our Sunday midday meal we pr…
Q: Hanna, please tell us where to get good fried chicken livers. We haven't had good fried chicken livers since leaving Atlanta. Thanks.
Where can you buy the best bourbon whiskey in the Charleston area?
Charleston's newest restaurants
Babas describes itself as “an old-world cafe,” which means its food menu is short; its ingredients are carefully sourced and its wine comes from Europe.
Mexican food is back at Mixson, although diners who prefer their jalapenos and avocado in sushi form will also have their pick of ro…
The dishes now being served at 167 East Bay St. aren’t quite as down-to-earth as the spectacular charcuterie that chef Craig Diehl f…
Sweet Belgium’s Sergio and Audrey Tosi have always maintained that their waffles are primed to unseat doughnuts, but with their new …
Interesting drinks around town
Exploring what locals eat throughout a day
Alena Waxter lives in Summerville.
Missy Mossman lives in Mount Pleasant
David Green lives north of Mount Pleasant.
More Food
Be sure to get your "I Voted" sticker on Tuesday because you'll be able to score discounts at various bars and restaurants in the area.
Jordan Jackson of Hanahan will be the youngest business owner at Northwoods Mall.
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