Mint to last
A specialty cocktail that’s rooted in tradition A rose by any other name would be … julep? It’s believed that the word julep comes from the Persian word gulab, which …
A toast to history
Learn a few things while sipping on these cocktails Ever wondered where the term mulligan came from? In the 1920s, a man named David Mulligan would be unsatisfied with his …
What’s Fresh in April? Amazing Asparagus
Steam, boil, blanch, roast, stir fry, grill or even microwave this garden-fresh favorite. By Maddie Bane Legend has it that Caesar Augustus was quite the fan of asparagus. He would …
What’s biting in April?
Wonderful Wahoo Secrets for catching this high-speed, ornery and tasty fish more effectively Story + Photos by Collins Doughtie April is a five-letter word, right? If you are wondering if …
Historic recipes with a modern twist
Local chefs put a local spin on a few Old-World classics. A taste of Italy Take your orecchiette pasta to a whole new level with luscious lumps of crab and …
Tempting Strawberry Cocktails
Picture this… A warm Lowcountry afternoon, a sun-soaked front porch, and a fresh Tito’s Handmade Vodka cocktail in hand (garnished with juicy slices of strawberry). When cocktail hour calls, nothing …
Farm-to-table
Locally grown ingredients make these recipes extra tasty and fresh. For our farming issue, we asked a group of local chefs to share recipes using ingredients grown in local fields. …
Spring fishing tips & tactics
Reel in gator trout, redfish and sheepshead this month with these local secrets Story + Photos by Collins Doughtie It’s hard to believe March is really here. Even more hard …
What’s Fresh in March? Ravishing Radishes
A root vegetable with a bit of a kick By Maddie Bane Whether you prefer them long and narrow or short and round, radishes are the perfect vegetable to kick …
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Makin’ bacon
Tips for bringing home and cooking the best By Maddie Bane Cured bacon versus uncured bacon — what’s the difference? Turns out there may not really be one. Curing is …