Pâté of the South
No Lowcountry gathering is complete without this tangy and creamy classic. Want to impress your out-of-town friends? Whip up this…
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Mother’s meatballs
Chef Nunzio Patruno shares his secret family recipe. A highlight on the menu at Nunzio Restaurant + Bar is Popette…
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Water wins
The finer points of moist-heat cooking with Callawassie Island chef Jim Spratling. Story by Amy Bartlett There’s an old saying…
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Crabsolutely fabulous
Make a more interesting Salad with soft-shell crab. Warmer water at the bottom means soft-shell crab season is here! If…
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Cooking with water
Local chefs and restaurants share recipes where H20 is the star of the show. When it comes to cooking, water…
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What’s Fresh in April?
Dolphin (MAHI-MAHI) Story + Photos by Collins Doughtie Dolphin on! Before you totally freak out thinking I am talking about…
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Take your margarita to a whole new level
Cool down with this twist on the traditional margarita. Blending orange liqueur and fresh lime juice gives the TitoRita a…
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What’s Fresh in March?
Wahoo Story + Photos by Collins Doughtie There are but a handful of saltwater fish that get me wound all…
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Signature Cocktail: Thyme For A Sour
PHOTOS BY MIKE RITTERBECK Each month, LOCAL Life features a must-try signature cocktail from a local establishment. This month, we…
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The resurgence of Sea Island red peas
From the old country to the Lowcountry, Vineyard chef Pascal Vignau gives new life to a forgotten native crop. Story…
