Italian coffee desserts
We’ve all been to Italian restaurants and found ourselves eyeing the dessert menu throughout our time there. Have you ever considered that many of their desserts are exploding with coffee? Here’s a bit of history.
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Garnish your feast with delicious sides and decadent desserts
These recipes will work with any main course, along with whichever starch and/or vegetable you’re serving. And surprise your guests with a trendy holiday cocktail.
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A journey into Chef Fernando Olea’s world of New World cuisine
In February he brings his culinary mastery to the Lowcountry as part of the Hilton Head Island Seafood Festival.
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Exploring winter whites
As we transition into the cooler months, it’s worth exploring diverse white wines that pair well with a range of dishes, offering bold flavors and complexity.
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Try new flavor combinations with these unexpected cocktail recipes
Explore fresh flavor combinations that will awaken your inner creativity. Allow us to introduce you to some local recipes.
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What’s fresh in November? Lima Beans
They’re available fresh during the late growing season or as fresh-frozen, canned or dried beans year-round. So there’s no excuse not to eat them.
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Imaginative recipes to ignite your kitchen
If you’re looking to infuse your culinary repertoire with a dash of creativity, we’ve got you covered.
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Recipe: Broiled oysters with wagyu & yuzu ponzu
This is a unique dish from the team at Montage Palmetto Bluff that incorporates wagyu beef into a broiled oyster, essentially creating a one-bite surf and turf.
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We asked local chefs for their favorite cutting boards, and their answers were unanimous
Here are the best cutting boards and these local chefs all agree.
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Dear chef, how do I cook different types of pasta?
Chef Nunzio Patruno, of Nunzio Restaurant + Bar, shares his expert tips on cooking different types of pasta to perfection.
