Red palm oil, which featured prominently in the last Congolese recipe provided by Rose Mwamba, is back in this stewed dish of tomato and sweet potato leaves. But this time, flavor is also derived from Onga, a popular West African seasoning: It’s similar to dehydrated bouillon, except it runs…

Kebab hindi translates to Indian kebab, but it’s as closely related to the subcontinent as McDonald’s French fries are indebted to Lyon, France. In other words, this is a Syrian dish.

If you’ve eaten at an Ethiopian restaurant in the United States, you’ve likely encountered misir we’et, a saucy lentil dish that can be swiped with injera or spooned up like soup. But as this recipe from Kitchen Cabinet members Mulugeta Gebregziabher and Abby Teklehaimanot shows, the popular…

Lest anyone think vegetarians are denied a taste of luxury, this butternut squash dish is embellished with butter, brandy and cream. Rev. Joe Tedesco of Mepkin Abbey has previously shared recipes appropriate for special occasions, and his take on squash medallions is certainly impressive eno…

Among the most approachable curries from the subcontinent, Aloo Gobi is “quite the favorite among Indians and Americans alike,” Kitchen cabinet contributor Shoba Kousik says.

Our Kitchen Cabinet series this week welcomes a guest star from the Charleston Wine + Food Festival roster, in keeping with our tradition of theming every column around the event just before it begins. Like all of our Kitchen Cabinet regulars, Diep Tran is an immigrant: She came to the U.S. …

Tocino is a relatively simple dish, but it looms large in the childhood memories of some Filipino-American cooks, including Kitchen Cabinet contributor Jesse Stament.

There are at least as many beet soup opinions as there are people in Poland, with households divided over meat, kvass, vinegar and black pepper, among other contentious ingredients. But it’s generally agreed that barszcz czerwony, referred to as “borscht” in English, represents the pinnacle …

Writing in Tablet, a Jewish online magazine, cookbook author Leah Koenig recently made the case that egg noodles and pot cheese ought to be considered the Ashkenazi mac-and-cheese.

Considered the pinnacle of Viennese pastry, sachertorte first emerged in the 1700s. Since then, the dense chocolate cake has landed in court, with an Austrian bakery and hotel both claiming rights to the title “Original Sacher Torte.” The case turned on slicing styles, butter content and num…

This warming braised beef dish was originally considered an upper class dish in Korea, but is now a fixture of family celebrations, such as the upcoming Daeboreum. The holiday, which marks the first full moon of the new lunar year, falls on March 2; other food traditions associated with the …

There’s a long way and a short way to make mungunza, which Fatima Falangola describes as a Brazilian sweet dish of African influence, first created by African slaves during Colonial times.

Although this dessert is served refrigerator-cold, Syrian-born cook Huda Suleiman says it’s a traditional wintertime treat. It’s important to note that the biscuits used for the crust are the British tea dunkers that most Americans would describe as cookies, not the floury pastry designed to…

With the help of our Kitchen Cabinet members, area home cooks who’ve generously shared recipes from the countries where they were born, readers of The Post and Courier Food section this year have been transported from the mountains of Afghanistan to the tropical shoreline of Brazil. And the …

Palm oil is the star of this simple stew, which Rose Mwamba seasons conservatively because she’s not especially fond of spicy food.

Abeba “Abby” Teklehaimanot and Mulugeta “Muller” Gebregziabher say bones are “a must have” for flavoring this typically mild stew, although home cooks can ratchet up the heat level with extra jalapeno peppers. Niter kibbeh, the seasoned clarified butter most easily attained in the Charleston…

Considered the national dish of the Philippines, adobo is a year-round staple. Still, Jesse Stament thinks it’s best matched to cooler weather. “The salty, tangy flavors combined with tender braised meat epitomize Filipino comfort food,” he says, noting that he always includes the optional c…

There’s a reason why immigrants’ dreams are bound up in the phrase “coming to America,” as opposed to an expression singling out a particular U.S. city or state: Once people move to this country, they’re apt to move again.

Father Joseph Tedesco of Mepkin Abbey is practiced at producing simple cuisine, but this dish is appropriate for a special occasion, especially one scheduled for a cold, wintry night. “You wouldn’t find anything as nice as this for a party dish,” he pledges. “It’s very rich and elegant; just…

Mushroom Pierogi

Poland’s most famous dumplings, pierogi, are tremendously versatile. The semi-circular pockets can be stuffed with sauerkraut, fruit or cheese; topped with butter, sour cream or fried onions and served as an appetizer, main course or dessert.

A pumpkin backlash is brewing in America, based on the ubiquity of pumpkin spice everything, a trend that’s blossomed from a limited-release Starbucks seasonal drink to a $500 million annual industry. According to Forbes, the flavor has invaded the cough drop and dog food sectors.

Unlike standard American potato salad, there’s barely a hint of creaminess to this salad of Austrian origin. But the sheer dressing accentuates the flavor of potatoes: Think of the difference between tossing lettuce in green goddess dressing versus balsamic vinaigrette. This bright side dish…

Ingredients

Korean cuisine still isn’t as ubiquitous in the United States as Chinese or Japanese cookery, but if asked to name a Korean dish, a good number of Americans could come up with bibimbap. The cooked rice dish is highly customizable: Vegetables, beef and fried egg are traditional toppings, but …

For home cooks accustomed to Western recipes, the most striking thing about the stew sometimes described as Ethiopia’s national dish is the order in which onions and fat are added. For doro we’et (also spelled as wat, wet or wet), the onions are cooked in an ungreased pan.

Twin saints Cosmas and Damian, third-century Syrian doctors who tended to the sick for free, are the patron saints of pharmacists and physicians. But in Brazil, they’re also venerated as protectors of children, a status that shapes the traditional celebration of their feast day on Sept. 27.

According to the lunar calendar, which is the official timekeeping system for Islam and Judaism, a new year begins this week. Jews will welcome the coming of 5778 with apples and honey, the food most commonly associated with Rosh Hashanah in the United States, and Muslims will greet 1439 wit…

Shoba Kousik learned this rice recipe from her mother, who prepared the dish for picnics and long train trips.

Editor's note: To give readers an opportunity to sample global foods that aren’t easy to find in the Lowcountry, we’ve invited 13 talented home cooks from various cooking traditions to join our new "Kitchen Cabinet." Each member will contribute four recipes over the coming year, providing so…

Editor's note: To give readers an opportunity to sample global foods that aren’t easy to find in the Lowcountry, we’ve invited 13 talented home cooks from various cooking traditions to join our new "Kitchen Cabinet." Each member will contribute four recipes over the coming year, providing so…

There’s one ingredient missing from the below list of sisig fixings, according to Jessie Stament, who formerly sold Filipino dishes through Refueler’s Mobile Café. When it was active, the food truck was the source of the best sisig in town.

Editor's note: To give readers an opportunity to sample global foods that aren’t easy to find in the Lowcountry, we’ve invited 13 talented home cooks from various cooking traditions to join our new "Kitchen Cabinet." Each member will contribute four recipes over the coming year, providing so…

Editor's note: To give readers an opportunity to sample global foods that aren’t easy to find in the Lowcountry, we’ve invited 13 talented home cooks from various cooking traditions to join our new "Kitchen Cabinet." Each member will contribute four recipes over the coming year, providing so…

Editor's note: To give readers an opportunity to sample global foods that aren’t easy to find in the Lowcountry, we’ve invited 13 talented home cooks from various cooking traditions to join our new "Kitchen Cabinet." Each member will contribute four recipes over the coming year, providing so…

Editor's note: To give readers an opportunity to sample global foods that aren’t easy to find in the Lowcountry, we’ve invited 13 talented home cooks from various cooking traditions to join our new "Kitchen Cabinet." Each member will contribute four recipes over the coming year, providing so…

When Teca Thompson and Fatima Falangola explain tapioca to first-time customers at their food truck, Brazilianuts, they use the term “Brazailian taco” to convey its shape, texture and purpose. In Brazil, though, the snack requires no explanation, since the indigenous root is widely known.

“Charleston doesn’t have this food or that food” is a common complaint from residents who want the city to be as cosmopolitan as they are. But in many cases, the wished-for food has a local presence — it just isn’t served in restaurants.

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Charleston's newest restaurants

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Daps opened just last month, but its reach-in cooler looks like it belongs to an older restaurant, thanks to stickers that owners Je…

Risking the swelled head it could induce, Femi Oyediran and Miles White not long ago told a friend that they’d developed their new U…

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Answering readers' food questions

Q: I just read your piece in The Post and Courier from June 2014 about noise in restaurants, and how some restaurateurs are trying to cope with the issue. I know that as yo…

Exploring what locals eat throughout a day

Editor’s note: Per tradition, The Post and Courier Food section is celebrating Lowcountry Local First’s monthlong Eat Local Challenge by featuring event participants in April’s Daily Digest columns. Challenge takers are asked to shift $10 or more of their weekly food budget to locally produc…

Editor’s note: Per tradition, The Post and Courier food section is celebrating Lowcountry Local First’s monthlong Eat Local Challenge by featuring event participants in April’s Daily Digest columns. Challenge takers are asked to shift $10 or more of their weekly food budget to locally produc…

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