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CHARLESTON RECIPES

Midsummer’s Fizz

Crab-Seasoning Boiled Corn with Crab Roe Butter

Frogmore Stew

Shrimp, Corn, & Rice Croquettes

Sweet Tea

Sautéed Corn & Okra

Minero’s Salsa Verde

Apple Fritter Hush Puppies

Green Bean Salad with Citrus-Herb Vinaigrette

Tempura Green Beans

Walk on Fire

Quick Spicy Pickled Green Beans

Polenta Concia

Tuscan Smash

Cornmeal Waffles with Strawberry-Peach Jam & Lemon Crème Fraîche

Count of Kentucky

Grilled Whole Fish with Salsa Verde

Spring Citrus Salad Dressing

Fish & Spring Vegetable Chowder

Risotto con Radicchio

Cardamum’s the Word

Radicchio in Saor

Grigliata Mista

Clearly, You Can’t Catch Me

Gratin of Turnips, Rutabaga, & Yukon Gold Potatoes

Turnip Soup with a Garnish of Sautéed Turnip Greens & Parmesan Cheese Crisps

Roasted Turnips with a Whole-Grain Mustard & Holy Smoke Vinaigrette

Charlotte Russe

Skillet Whiting

Nathalie Dupree’s Pimento Cheese

Joe Raya's Clay Pigeon Cocktail

Shrimp Paste

Cheese Straws

Huguenot Torte

Deviled Crab

Chopped Artichoke Pickle (Jerusalem Artichoke Relish)

Grapefruit Marmalade

Red Rice

The Original She-Crab Soup

Lady Baltimore Cake

Frogmore Stew

Parsnip & Grapefruit Soup

Benne Seed Wafers

Groundnut Cakes

Lowcountry Chicken Bog

Spiced Pickled Shrimp

Grapefruit-Marinated Duck Breast with a Bitter Lettuce & Grapefruit Salad

Almond Galette with Maple Cream & Winter Fruit Chutney

Tres Leches Cake

Pork Tenderloin Char Sui with Scallion Pancakes & Lemon Ginger Glaze

Sweet Potato Doughnuts with Candied Bacon Crumble

Grilled Orange Pepper Brined Pork Chops with Grandma’s Squash Casserole

Carolina Gold & Roasted Porcini Mushrooms

Carolina Gold Rice Pudding with Raspberry, Chamomile, & Lime

Hominy Grill’s Pan Fried Shrimp & Grits

Polenta di Riso with Kale, Garlic, & Fines Herbes

Rigatoni alla Nona

Roasted Bell Peppers Stuffed with Beef, Fontal, & Carolina Gold Rice

Red Bell Pepper Sformato

Pickled Shrimp with Butter Beans, Red Onion, Serrano, Parsley, & Heirloom Cherry Tomatoes

Butter Bean & Cumin Hummus Tartine with Shaved Radish, Cotija Cheese, & Lime

Grilled Butter Beans with Pumpkin Seed & Cilantro Pesto

Cornmeal-Sautéed Soft-Shell Crab BLT with Arugula & Roasted Tomato Vinaigrette

Crispy Buttermilk Soft-Shell Crab with Asparagus, Pickled Red Onion, Pimiento-Cheese Grits, & Roasted Tomato Butter

Veggie Flatbread

Brannon Florie’s Chilled Buttermilk Pea Soup with Pea Tendrils

Brandy Smash

Spring Pea Salad

Double-Breasted

Cornmeal-Crusted Shad Roe with Confit Potatoes & Lemon Velouté

Ian Farley’s Chocolate Whiskey-Soaked Cherries

Bacon-Wrapped Shad Roe with Anson Mills Polenta & Heirloom Tomato Salad

Michael Fitzgerald’s Habañero Syrup

The Devil Wears Nada

Pan-Roasted Shad Roe with Scrambled Eggs & Peppadew Peppers

Patrick Owens' Barley

Grilled Quail with Glazed Brussel Sprouts, Pearl Barley, & Sausage

Patrick Owens’ Sausage

Brussels Sprouts Kimchi

Kevin Johnson’s Pan-Roasted Triggerfish with Clam Chowder Jus

Brussels Sprouts Gratin

Cucumber & Jalapeño Oyster Shooters

Smoked Oysters with Crème Fraîche & Saltines

Mike Lata’s Fresh Hot Sauce

Jestine’s Ice-Box Pickles

Steamed Oysters with Bagna Càuda

Broccoli Casserole

Root Vegetable Latkes

Concaved Steaks

Oyster Dressing

Bone-in smoked ham

Swedish Apple Cake with Vaniljsås (Vanilla Sauce)

Corn bread

Persimmon, Arugula, & Country Ham Salad

Persimmon Chutney

Persimmon Old Fashioned Cocktail

Cane Syrup Old-Fashioned

Wild Game Marinade

Kale, Apple, & Pecan Salad with Black Benne Dressing

Pecan Habañero Pimiento Cheese

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