The Lowcountry is sweet and salty with just enough heat.
The fourth Thursday in November is one of my favorite days of the year. I always look forward to Thanksgiving and all of the family, friends and gratitude it brings. I’m a bit of a foodie who loves to cook, so it’s kind of like my Super Bowl. While my Southern husband keeps an eye on the turkey in the fryer, I like to get to work in my favorite room of the house — the kitchen.
I love every step of the process, from peeling the potatoes to serving the last slice of pumpkin pie. My can’t-miss tradition is enjoying a Bloody Mary while watching the Macy’s Thanksgiving Day Parade. It’s a day full of fabulous food, bursting with local flavor. That’s the focus of this tasteful issue — local flavor.
We share where to go for Lowcountry delicacies like Schley pecans, aromatic rice and pasture-raised chickens. We highlight all of the local markets and detail what makes each unique. We introduce you to local flavor masters and unveil the inspiration behind their creations.
Want to cook like celebrated Gullah chef Sallie Ann Robinson? Recreate her family recipes for blackberry dumplings, Gullah chicken gumbo and her famous ’Fuskie shrimp and blue crab burger. Speaking of legendary recipes, learn to make the egg-stravagant strata casserole at Palmetto Bay Sunrise Cafe. It’s easy to put together and can solve your “what do I serve a crowd before noon?” dilemma.
From seafood and meats to veggies and cooking techniques, we’ve collected advice from local chefs guaranteed to take your holiday cooking to the next level. Learn to build the ultimate holiday charcuterie board, mix the perfect holiday cocktails and more.
We take the “Local Flavor” theme beyond the kitchen with a fashion shoot inspired by fall colors and flavors. Find the perfect holiday outfit. Get your holiday shopping done early and support local artisans and businesses with our one-of-a-kind “Crafted in the Lowcountry Gift Guide,” made possible by Hargray. Give a locally crafted gift, support a local business or just treat yourself. After the year we’ve had, you deserve it!
With the stress of the pandemic, a divisive election, protests in cities around the country and other trials, many are ready to forget about 2020 and start fresh in the new year. But to quote the famous African proverb, “Smooth seas do not make skillful sailors.” We don’t grow when things are easy, we grow when we face challenges.
It doesn’t matter if your glass is half empty or half full. We should be grateful that we have a glass and there is something in it. I got a little Tito’s in mine 🙂 Happy holidays!
“People who love to eat are always the best people.” – Julia Child
Homemade scalloped potatoes are a holiday favorite at my house. This creamy, no-fail recipe is so easy, you’ll want to make it for every special occasion. Make it ahead of time, then simply pop the dish into the oven when ready to serve.
2 pounds russet potatoes, sliced thin
1 1/2 cups heavy cream
Half onion, sliced thin
Salt and pepper
1/2 cup grated parmesan cheese
Directions  Heat oven to 400 degrees. Heat cream on stovetop. As it heats, butter a casserole dish.  Pour half of the heated cream into a large bowl with the potato and onion slices. Mix gently to coat. Dust half of the parmesan over the potatoes. Season the mix with a little bit of salt and pepper.  Spoon the potato mixture into the casserole dish. Pour in the remaining cream and top with the rest of the parmesan cheese. Bake for about 40 minutes. Enjoy!