September 18, 2018

Red Velvet Cake

Why Elvis? “The first time my family attended a music festival was in Memphis the weekend of the Great Nashville […]
September 17, 2018

Roasted Rack of Lamb

Inspired by Chef Matt Roher of Sea Pines 2 (8 rib) frenched racks of lamb trimmed of all but a […]
April 8, 2017

Soft Shell Crab

SERVES: 4 Inspired by Chef Robert Wysong of Colleton River Plantation INGREDIENTS 4 soft shell blue crabs all-purpose flour Kosher […]
October 18, 2016

Editor-in-Chief Patricia Branning

South Carolina’s Lowcountry is a place of endless stories that rise up when least expected.  Your response to the Shrimp, Collards […]
September 8, 2016

Black & Blue Oysters

Inspired by Chef Matthew Roher Ingredients 2 dozen shucked fresh oysters 4 ounces small chunks of country ham scraps, chopped […]
September 8, 2016

Artist Ray Ellis

From the time he was a young boy, Ray Ellis knew he wanted to be an artist. Painting became as […]
September 8, 2016

Sweet Corn Chow-Chow

What a joy to take beautiful raw ingredients from our beloved sea islands, and seal them in jars of strawberry-rhubarb […]
September 8, 2016

Pecan Crusted Pork Tenderloin

SERVES: 4 Ingredients 3-4 lbs. pork tenderloin 2 tablespoons olive oil 1 cup all purpose flour 1 1/2 cups Panko […]
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