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”
“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”
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.
Outside of Texas and Louisiana, where crawfish are a backyard party fixture, American eaters are most likely to encounter these newly trendy critters at seafood boil houses, where they’re bagged and buttered along with lobster, shrimp and snow crab legs.
The Charleston area this year was blessed with a tremendous set of new restaurants, a pattern established back in March when Vandy Vanderwarker and Will Love opened Maison on upper King Street.
Estadio general manager Brandon Underwood is genuinely enthusiastic about sherry, which is one of the fun things to drink at Estadio. Other choices include a well-considered selection of vermouths; localized gin-and-tonics and precise cocktails, the best of which incorporate one of the afore-mentioned sherries.
By opening an upscale café celebrating a specific subset of expat Latino cuisine, Tomas and Lynda Prado have taken the Charleston restaurant scene in a different direction.
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
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.
Answering readers' food questions
Q: Any decent corned beef hash in Charleston/Mt. Pleasant/Islands?
How would you go about selecting a new cooktop, oven and refrigerator?
Perhaps a restaurant aims to make its guests feel doted upon. Or savvy. Or calm. There is no single correct outcome for a restaurant to pursue.
Charleston's newest restaurants
As the name suggests, the new Johns Island market and takeout counter isn’t promoting any kind of frills. Instead, owner Yeshia Carter is using #GreatPrices to entice prospective customers.
In addition to the expected savories of wine and cheese, The Woodruff is serving half a dozen desserts.
Whether you read the first part of KISS Café’s name as a word or acronym, that how new restaurateur Leslie Mastranunzio intended it.
From a menu perspective, there isn’t a major difference between SAVI Cucina + Wine Bar and the restaurant which preceded it at Mount Pleasant Towne Centre.
Exploring what locals eat throughout a day
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.
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.
More Food
The owner of a downtown Charleston restaurant which this weekend lost three of its top employees following an incident they felt epitomized his lack of respect for their work is challenging their assertion that he doesn’t support local food.
Citing a perceived lack of appreciation for himself and fellow employees, Sorghum & Salt’s head chef on Saturday resigned from the downtown Charleston restaurant.
North Charleston restaurateur Antwan Smalls is celebrating his birthday by giving a gift to his customers: A larger location of My Three Sons where even charter bus drivers won’t have to hunt for parking.