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EAT & DRINK


  • Whether you’re looking for a more intimate setting for your special Valentine’s Day dinner or just trying to avoid the crowds, preparing a romantic meal for two at home might be easier than you think. Award-winning cookbook author Holly Herrick provides tips and advice on how to make this a February 14th to remember.

  • Celebrate Valentine’s by making your own version of the holiday’s signature treat.                                         

  • During the holidays, even the obsessively healthy indulge in cookies, cakes, and cocktails. But come January, many are ready to whip their diets into shape and lose those extra pounds. Dr. Sherri Jacobs, a certified nutritionist and vice president of the South Carolina Association of Naturopathic Physicians, offers six tips for doing just that

  • 526 King St.
    (843) 727-1228
    www.indacocharleston.com

  • The city’s youngest advanced sommelier, McCrady’s Cappie Peete, has a palate that exceeds her 26 years. Here she shares the best syrahs of the season 

  • Our taste & tell guide to the latest F&B openings in Charleston

  • The Goodens start Bulls Bay Saltworks

  • Cooking collards with Old Village Post House chef Forrest Parker

  • When the temps turn cool, most of us reach for warming, full-bodied reds. But Vonda Freeman, sommelier and wine director for the Indigo Road restaurant group, doesn’t dismiss lighter vinos during the colder months. “Seek out whites with spice, complexity, and texture,” she advises. Read on for three picks she’s sipping now

  • The Charleston dining scene is always evolving. One day it’s checks in Mason jars, the next it’s bubble tea and bánh mì. We asked some of the folks on the F&B inside to share what’s in and out for 2014

  • You could spend a week out on the open ocean, braving the tempest with Mark Marhefka on his local fishing boat, Amy Marie, and your calloused hands wouldn’t reveal the secrets of Coda del Pesce. 

     

  • The Holy City has become a renowned culinary destination, but few know the Lowcountry’s true haute-cuisine history—a legacy of African-American slave cooks-turned-caterers and immigrant restaurateurs

  • Our taste & tell guide to the latest F&B openings in Charleston

  • Chef John Ondo transforms Meyer lemons into a meal

  • We’re up for a taste of Sean Brock’s Nashville, and the whole city feels like it’s smoldering with creative energy—for food, style, and design

  • We’ll tell you. Suds are flowing all over town and it’s not just the breweries. From Egan & Sons opening in the old downtown Moe’s to Bohemian Bull Tavern & Beer Garden on James Island, Charleston’s seeing a beer-focused restaurant boom, but no two brewskie venues are alike

  • She’s written the compendium on our regional fare with her latest book, Mastering the Art of Southern Cooking (not to mention the 14 cookbooks that preceded it), so who better to talk Thanksgiving leftovers with than Nathalie Dupree? Her main tip? Don’t feel limited to turkey sandwiches.

  • If someone asks you where to get the best pork rinds in town, you can send them to Warehouse with confidence.

  • Looking for a new game-day snack? Try one of these addictive dips from local eateries, then find the recipes at charlestonmag.com and whip up a few at home

  • You’ve heard of Pecha Kucha and TEDxCharleston; well now comes a thought summit for arguably the city’s most well-known ambassadors—chefs. 

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