Grill Marks & Even Cooking: Chef Melissa Coocran’s Pro Tips for Summer Grilling
Can’t get meat or fish cooked through without losing those coveted grill marks? Red Fish chef Melissa Coocran shares her pro secrets to getting the best of both worlds.
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Yellow Watermelon: Chef Bernard Bennett’s Secret Summer Ingredient
Chef Bernard Bennett of Okàn puts yellow watermelon in the spotlight with bold, unexpected summer dishes that challenge tradition and excite the palate.
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Seafood Simplified: How to Cook Seafood at Home Without Stress
Hudson’s Andrew Carmines shares expert tips for mastering seafood at home — from timing tricks to avoiding the #1 mistake every beginner makes.
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A Fresh Look at Lettuce: Puns, Picks & Greens That Deserve More LoveGu
From arugula wit to kale comebacks, Skull Creek Boathouse’s Chris Butler offers pun-packed wisdom and tips on underrated greens worth trying now.
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Sip Into Summer: 2 Vacation-Inspired Cocktails from Local Experts
Two dreamy cocktail recipes from Palmetto Bluff Club and Nunzio Restaurant + Bar bring the flavors of the Southwest and the Italian coast to your summer glass.
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Pour Me a Triple: Lowcountry Spins on Triple Crown Cocktails
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.
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The White Horse of Saint-Émilion: Cheval Blanc’s Reign Beyond the Classification
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.
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The Stirrup Cup: A Final Toast Before the Ride
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.
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What’s fresh in May? Sugar snap peas
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.
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Recipe: Kentucky Derby Pie from Carolina Coffee & Crumbs
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.
