Making veggies irresistible
Fresh salad dressing is a recipe for success for Lowcountry resident Jenny Cawthon. Story by Libby O’Regan + Photography by Mike Ritterback Thirty years ago, when Jenny Cawthon’s mother started …
Hilton Head Brewing Company: Brewing flavor and tradition, one grain at a time
Story by Luana M. Graves Sellars + Photography by Lloyd Wainscott I have to confess: I am not a beer drinker. I don’t like the smell or the taste. So, …
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Outdoor Cooking: It Just Tastes Better
Story by Eddy Hoyle + Photography by Kim Smith Photo Food just tastes better outside. Maybe it’s because of some deep, ancestral memory deep in our DNA of cooking on …
Healthy Cooking with Executive Chef Brian Coseo
Executive chef Brian Coseo is creating healthy meals daily for a discerning crowd at Blue Heron Pub and Grille at Sea Pines Country Club — and he couldn’t be happier …
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10 spices every kitchen should have
Whether you’re a seasoned vet or starting from scratch in the kitchen, your spice game is essential to finding the perfect melding of flavors.
Fungi foraging
Local chefs are hunting mushrooms for Lowcountry restaurant menus. Story by Robyn Passante When Red Fish sous chef Josh Goldfarb spied a 7-pound Chicken of the Woods mushroom growing high …
Living off the land
Bluffton couple grows most of their own food. Story by Robyn Passante + Photography by Kim Smith Photo The farm-to-table movement is mostly a nod at restaurants making the commitment …
Tastes of Spring: Chef Gigi Wilson
Chef Gigi Wilson shares her favorite spring dishes & wine pairings. Story by Erin Laytham Lentz
Getting to the Bloody Point with Justin Johnston
Story by Robyn Passante + Photography by Kim Smith Photo Justin Johnston has spent a lot of years tinkering with tomato juice. And now countless brunch-goers, bar hoppers and amateur …
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