Chefs

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.

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.

From peaches to wreckfish, discover the top summer ingredients local Lowcountry chefs can’t get enough of — and the memories behind them.

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.

Chef Bernard Bennett of Okàn puts yellow watermelon in the spotlight with bold, unexpected summer dishes that challenge tradition and excite the palate.

Hudson’s Andrew Carmines shares expert tips for mastering seafood at home — from timing tricks to avoiding the #1 mistake every beginner makes.

From arugula wit to kale comebacks, Skull Creek Boathouse’s Chris Butler offers pun-packed wisdom and tips on underrated greens worth trying now.

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.

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.