Chefs

From paying a penny for a gifted knife to tossing salt over a shoulder before service, four Hilton Head culinary pros share the kitchen superstitions and traditions they follow.

How do Lowcountry food pros like to eat local shrimp? Five chefs and restaurateurs share their favorites, from citrusy grilled shrimp and simple broiled shrimp to shrimp gravy over homemade biscuits.

We asked Lowcountry chefs and restaurateurs to share the food pairings they love most. Discover the combinations they crave, from classic comfort foods to unexpected culinary favorites.

We asked Lowcountry chefs and restaurateurs what they bring to a backyard barbecue. Their answers range from classic deviled eggs to fresh caprese salad and tangy red slaw.

From truffle salt to ginger root and BBQ rubs, local chefs reveal the seasonings they use most to bring dishes to life.

From cast-iron fried chicken to gumbo and shrimp and grits, local chefs reveal the Southern dishes they love most.

From fleeting fiddlehead ferns to fragrant tarragon and bold gingerroot, local chefs share the wild ingredients inspiring their spring menus.

Local chefs reveal their favorite spring ingredients, from sweet green peas and New Zealand lamb to lavender and lemon.

Chef Will Overacre shares expert tips for cooking high-moisture vegetables without turning stir-fries and pasta dishes soggy.

From “Top Chef” to “Barefoot Contessa,” local Lowcountry chefs share the cooking shows that inspire their kitchens and creativity.