From Scratch: Rustic Apple Galette
Craving something cozy and homemade? This simple apple galette recipe brings all the flavor of apple pie with half the effort—perfect for fall baking.
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What’s fresh in October? Ghost Peppers, Combining Flavor and Fright
Eat like a local. October brings ghost stories, some that may even be edible. The ghost pepper is one of the hottest chili peppers on the planet. Its burn does not just sting; it lingers. Native to Northeast India, this fiery fruit clocks in at over one million Scoville Heat Units.
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From Scratch: Kickin’ Buffalo Chicken Dip
This buffalo chicken dip is hot, cheesy, and easier than wings. Scoop it with chips, veggies or crackers and let the tailgate begin.
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What’s fresh in September? Why Muscadines Are the South’s Sweetest Late-Summer Secret
From backyard vines to historic roots, muscadine grapes are the South’s flavorful, antioxidant-rich fruit you didn’t know you needed. Learn how to grow, eat and cook with this late-summer staple.
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Grilled Street Corn With an Italian Twist: A Game-Day Favorite From Michael Anthony’s
Tailgate like a chef with this easy grilled street corn recipe from Michael Anthony’s Cucina Italiana. Parmesan, Pecorino and garlic butter take this side dish from simple to spectacular.
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Game Day Grub: Crowd-Pleasing Recipes for Tailgates and Watch Parties
Tailgating is a Southern tradition, and no setup is complete without good eats. These travel-friendly dishes — from pigs in a blanket to jalapeño poppers — are sure to be the real MVPs of game day.
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Team Spirits: Tailgate Toasts from Tiger Town to Five Points
From the Pickletini to the infamous Trashcan, these iconic cocktails from Clemson and Columbia are guaranteed to fire up your tailgate. Bold, boozy and steeped in tradition, they’re just as unforgettable as game day itself.
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What’s Fresh in August? Sweet Corn
If August had a flavor, it’d be sweet corn. From farmers markets to dockside boils, this golden summertime staple shows up everywhere. Here’s your guide to growing it, picking it, and cooking it Lowcountry-style.
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Grilled Mahi-Mahi with Tropical Salsa & Coconut Rice from Red Fish Hilton Head
Chef Jonathan Gaspie of Red Fish Hilton Head shares a summer-ready recipe packed with coastal flavor. Grilled mahi-mahi, creamy coconut rice and a bright tropical salsa come together in this 3-step dinner made for seaside dining.
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The Secret to Bold Flavor? Fish Sauce. Here’s How to Use It
Packed with umami and surprisingly versatile, fish sauce is the secret splash chefs use to add depth and flavor. Learn how to cook with it, what brand to buy and why it’s not just for Southeast Asian recipes.
