Once a proud Gullah tradition, marsh tacky races on Hilton Head’s beaches were more than sport — they were a celebration of heritage, strength and community spirit. Though the thundering hooves have gone quiet, a new generation of advocates is working to bring them back. Could this uniquely Lowcountry tradition ride again?
Long before highways and horsepower, there were humans and horses — together forging paths, stories and legacies. That connection is still alive in the Lowcountry, where a handful of passionate equestrians carry on this age-old bond with love, purpose and grace. Meet four locals — Karen Kuehler, Mary Daly, and Alison and Chloe Melton — whose lives have been profoundly shaped by the horses they ride, care for, and love. Their stories are proof that the bond between rider and horse is far more than sport — it’s healing, heritage and heart.
“I like to take something ordinary and make it special,” says Ina Garten — and when it comes to entertaining, we couldn’t agree more. Channel your inner Barefoot Contessa with effortless hosting tips that combine warmth, simplicity and a touch of Lowcountry charm. With a little planning, even casual gatherings can feel unforgettable.
There’s something magical about serving fresh, handmade pasta. It’s impressive, delicious — and surprisingly doable. Chef Trey Place of Michael Anthony’s Cucina Italiana shares simple tips for getting started with just a few ingredients, a little patience and a healthy respect for trial and error. Flour on your shirt? That just means you’re doing it right.
With its rich notes of caramel, vanilla and oak, bourbon isn’t just for sipping — it’s a culinary powerhouse. From smoky marinades to decadent desserts, this Southern-born spirit brings balance, boldness and a little Lowcountry magic to every dish. Le Cookery’s Rachel Lively shares why bourbon is the secret to elevating both sweet and savory recipes.
Dear Chef, how can I ensure every part of my meal is done at the same time? I’m having a party and want to serve everything at once. Timing a full meal for a crowd is no small feat — but with a little planning and a few pro tips, it’s entirely doable. Chef Melissa Coocran of Redfish shares her smart strategies for perfecting the party plate, from prep to plating.
We asked local chefs a simple question: What’s your go-to appetizer to bring to a party? From elegant bites to crowd-pleasing dips, these trusted favorites are guaranteed to impress — no RSVP required. Whether you’re hosting or heading to a soirée, consider this your cheat sheet to appetizer success, straight from the Lowcountry’s best culinary minds.
Every great Derby Day needs three things: a strong mint julep, a fabulous hat and a gooey slice of Derby Pie. This rich, chocolate-pecan classic from Carolina Coffee & Crumbs is the ultimate Southern showstopper — and owner Erika Waronsky knows exactly how to serve it: warm, indulgent and with a scoop of vanilla ice cream.
Crisp, juicy and sweet enough to snack on raw, sugar snap peas are spring’s most satisfying crunch. Whether tossed into a salad, seared on the grill or eaten straight from the vine, these edible-pod peas bring garden-fresh flavor to every bite.
Before the gallop begins, there’s a time-honored tradition on horseback: the stirrup cup. Whether it’s a warming sip of port or a refreshing glass of Pimm’s, this ceremonial toast celebrates camaraderie, courage and the timeless connection between rider and horse.