How to Cook a Large Roast Perfectly for Tailgates and Crowds
Master the art of cooking large-format meats like prime rib or pork shoulder with these expert tips from Chef John Huffenberger. Perfect for game days, tailgates and holiday gatherings.
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Local Chefs Share Their Favorite Fish to Cook and Eat in the Lowcountry
We asked local chefs across Hilton Head, Bluffton and beyond to name their favorite fish and what makes each one stand out. From snowy grouper to wreckfish, their picks showcase the flavor and variety of fresh, seasonal seafood available in the Lowcountry.
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Ask the Chef: How to Add Big Flavor to Fish Beyond Salt and Lemon
Tired of the same salt, pepper and lemon on your seafood? Wexford chef Robert Wyson shares his favorite under-the-radar fish seasoning, plus more bold flavor boosters from local chefs.
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The Secret to Bold Flavor? Fish Sauce. Here’s How to Use It
Packed with umami and surprisingly versatile, fish sauce is the secret splash chefs use to add depth and flavor. Learn how to cook with it, what brand to buy and why it’s not just for Southeast Asian recipes.
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The Right Way to Cook Every Type of Fish: A Pro Chef’s Guide
Not all fish are created equal — and neither are the ways you cook them. Chef Alecia Angioletti shares how to match the right cooking method to the fish for restaurant-quality results every time.
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Chef-Approved Blue Ingredients: From Blue Corn Grits to Concord Grapes
We asked local chefs to share their favorite blue-hued ingredients. From heirloom grits to bold cheeses and summer-sweet fruit, these picks pack flavor and color.
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Blue Fingerling Potatoes: A Colorful and Healthy Twist on a Classic Side
Blue fingerling potatoes bring color, antioxidants and flavor to your plate. Chef Will Overacre of Michael Anthony’s shares an easy, delicious way to enjoy them.
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Blue Corn Revival: The Comeback of a Colorful, Heirloom Grain
Blue corn is making a flavorful comeback in the South. Learn its history, health benefits, and how chefs like Bernard Bennett are giving this heirloom grain a modern twist.
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Local Chefs Share Their Favorite Summer Ingredients in the Lowcountry
From peaches to wreckfish, discover the top summer ingredients local Lowcountry chefs can’t get enough of — and the memories behind them.
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Grill Marks & Even Cooking: Chef Melissa Coocran’s Pro Tips for Summer Grilling
Can’t get meat or fish cooked through without losing those coveted grill marks? Red Fish chef Melissa Coocran shares her pro secrets to getting the best of both worlds.
