Discover food and drink in Hilton Head, Bluffton and Beaufort. We share the very best food and drink recipes from local chefs and restaurants, the latest restaurant news, chef features and more. The Lowcountry has unique flavors and there are no better chefs in the world than the ones who work in our local restaurants. From starters to desserts (and everything in between), we got you covered! Want to know the best restaurants around or where you can enjoy the best burger? We share all of that too. From cocktails to mocktails, we have tons of tasty sips you’ll want to try out. Eat, drink, and enjoy the local flavor.
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.
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.
There’s something magical about serving fresh, handmade pasta. It’s impressive, delicious — and surprisingly doable. Chef Trey Place of Michael Anthony’s Cucina Italiana shares simple tips for getting started with just a few ingredients, a little patience and a healthy respect for trial and error. Flour on your shirt? That just means you’re doing it right.
“I like to take something ordinary and make it special,” says Ina Garten — and when it comes to entertaining, we couldn’t agree more. Channel your inner Barefoot Contessa with effortless hosting tips that combine warmth, simplicity and a touch of Lowcountry charm. With a little planning, even casual gatherings can feel unforgettable.
Golf legend meets grill master in the return of the Defending Champion Burger at Fraser’s Tavern in Sea Pines Resort. After claiming the 2024 RBC Heritage tartan jacket, Scottie Scheffler brought the heat with his Texas-inspired twist on the fan-favorite dish. Topped with pepper jack cheese, fried jalapeños, crispy onions, and Old Bay aioli, this bold burger delivers a flavorful punch worthy of a champion. With $1 from every burger sold supporting charity, it’s more than just a meal — it’s a way to give back while savoring every spicy bite.
Peppery, punchy, and packed with personality, arugula is April’s standout green in the Lowcountry. Known by many names — rocket, rucola, roquette — this leafy powerhouse adds bold flavor to everything from shrimp salads and flatbreads to springy grain bowls. Whether you toss it raw or sauté it lightly, arugula is as versatile as it is vibrant. Here’s everything you need to know about this zesty seasonal star — from health benefits to kitchen tips.
Chef Nunzio Patruno brings the flavors of the Italian Riviera to the Lowcountry with this coastal-inspired Zuppetta Ligure — a light, fragrant seafood stew brimming with mussels, clams, shrimp, scallops, and calamari. Balanced by new potatoes and crisp string beans, this dish captures the essence of Ligurian cuisine, blending the briny taste of the sea with comforting, earthy notes. Finish with a drizzle of extra virgin olive oil and a side of crusty garlic bread for the perfect bite.
The Lowcountry’s salt marshes are more than just scenic — they’re a culinary treasure trove. We asked local chefs to name their favorite ingredients from the marsh, and their answers reflect the region’s rich blend of flavor, history, and sustainability. From oysters and blue crabs to wild herbs and pluff mud-seasoned produce, these chefs share how marshland bounty inspires their kitchen creations — and how you can bring those flavors home.
As spring awakens the Lowcountry, a fleeting coastal delicacy returns to the menu: soft-shell crabs. Unlike their hard-shelled counterparts, these tender crabs can be enjoyed whole — shell and all — thanks to a natural molting process. Andrew Carmines, owner of Hudson’s Seafood House on the Docks, explains the science (and the magic) behind this seasonal sensation, and why they’re only available for a short, savory window.
Sometimes the most unforgettable dishes are rooted in simplicity and tradition. That’s exactly what you get with Vantia White Clam Sauce, a rich, briny Italian classic made from a traditional Sicilian recipe. Chef Trey Place of Michael Anthony’s Cucina Italiana shares how this elegant, imported sauce — packed with baby clams, olive oil, garlic and herbs — transforms any pasta night into a Mediterranean experience.