Calling all food lovers! We have gathered what might be your new favorite dish to make. Shake up those taste buds with recipes from local chefs and restaurants. Don’t worry about skill level because we have everything for beginners to experts. We’ve got it all from appetizers to the main course. So come hungry and come all, these recipes will leave you and your guests more than happy. Bon appetite!
Eat like a local. October brings ghost stories, some that may even be edible. The ghost pepper is one of the hottest chili peppers on the planet. Its burn does not just sting; it lingers. Native to Northeast India, this fiery fruit clocks in at over one million Scoville Heat Units.
This buffalo chicken dip is hot, cheesy, and easier than wings. Scoop it with chips, veggies or crackers and let the tailgate begin.
From backyard vines to historic roots, muscadine grapes are the South’s flavorful, antioxidant-rich fruit you didn’t know you needed. Learn how to grow, eat and cook with this late-summer staple.
Tailgate like a chef with this easy grilled street corn recipe from Michael Anthony’s Cucina Italiana. Parmesan, Pecorino and garlic butter take this side dish from simple to spectacular.
Tailgating is a Southern tradition, and no setup is complete without good eats. These travel-friendly dishes — from pigs in a blanket to jalapeño poppers — are sure to be the real MVPs of game day.
Chef Jonathan Gaspie of Red Fish Hilton Head shares a summer-ready recipe packed with coastal flavor. Grilled mahi-mahi, creamy coconut rice and a bright tropical salsa come together in this 3-step dinner made for seaside dining.
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.
Blueberries are sweet, healthy and surprisingly easy to grow in the Lowcountry. Learn the history, health benefits, gardening tips and delicious ways to enjoy this summer superfruit.
This beloved Russo family recipe brings together fresh flounder and deviled blue crab for a savory Lowcountry dish full of spice, tradition and coastal flavor.
Butterfly pea flower powder is a bold, natural way to add color and antioxidants to your cooking. Learn how The Spice & Tea Exchange turns it into a show-stopping blue focaccia.