With its rich notes of caramel, vanilla and oak, bourbon isn’t just for sipping — it’s a culinary powerhouse. From smoky marinades to decadent desserts, this Southern-born spirit brings balance, boldness and a little Lowcountry magic to every dish. Le Cookery’s Rachel Lively shares why bourbon is the secret to elevating both sweet and savory recipes.
Dear Chef, how can I ensure every part of my meal is done at the same time? I’m having a party and want to serve everything at once. Timing a full meal for a crowd is no small feat — but with a little planning and a few pro tips, it’s entirely doable. Chef Melissa Coocran of Redfish shares her smart strategies for perfecting the party plate, from prep to plating.
We asked local chefs a simple question: What’s your go-to appetizer to bring to a party? From elegant bites to crowd-pleasing dips, these trusted favorites are guaranteed to impress — no RSVP required. Whether you’re hosting or heading to a soirée, consider this your cheat sheet to appetizer success, straight from the Lowcountry’s best culinary minds.
Every great Derby Day needs three things: a strong mint julep, a fabulous hat and a gooey slice of Derby Pie. This rich, chocolate-pecan classic from Carolina Coffee & Crumbs is the ultimate Southern showstopper — and owner Erika Waronsky knows exactly how to serve it: warm, indulgent and with a scoop of vanilla ice cream.
Crisp, juicy and sweet enough to snack on raw, sugar snap peas are spring’s most satisfying crunch. Whether tossed into a salad, seared on the grill or eaten straight from the vine, these edible-pod peas bring garden-fresh flavor to every bite.
Before the gallop begins, there’s a time-honored tradition on horseback: the stirrup cup. Whether it’s a warming sip of port or a refreshing glass of Pimm’s, this ceremonial toast celebrates camaraderie, courage and the timeless connection between rider and horse.
While the Left Bank’s elite bask in their 1855 glory, Saint-Émilion’s Cheval Blanc quietly proves that greatness doesn’t need a crown to command respect. This Right Bank legend, with its noble blend of Cabernet Franc and Merlot, stands as a testament to terroir, tradition and timeless elegance.
The only thing better than a fast horse is a strong drink. Celebrate the Triple Crown with Southern-inspired takes on the series’ classic cocktails — each made with a local twist that’s worth raising a glass to.
Just outside Savannah, the Savannah College of Art and Design’s 180-acre equestrian center merges the beauty of design with the power of the equine world. From fine art to competitive riding, here’s how SCAD is preparing the next generation of creatives to thrive in the billion-dollar horse industry.
Delicate yet daring, Icelandic poppies take center stage in this month’s featured floral arrangement by Kim Epley of The Studio at Farmer Blue. With bold color, graceful movement and just the right amount of whimsy, this eye-catching design proves that a single flower variety can make a major impact.