tomato

It's been said lately that the color most associated with American food is beige. Beige?! Now that's just depressing. It's time to work some nutritious Roy G. Biv action into our day-to-day diets

Summer's almost over, meaning tomato season is, too. Save a fresh taste of the seasonal star by stirring up this marinara sauce (you'll thank yourself come December)

In her first post on Grit, Heavy On the Veggie's Claire O'Bryan shares her foolproof ways to incorporate more fruits and vegetables into your daily eats

Have you heard of Berta's Bread? Pop into the City Marina Shop or Caroline's Market (James Island) and see what a little "starter" can do

The nation's capitol happens to be home to probably the most fashionable burger joint I've seen (and the food's not too shabby either). Read on to get the scoop.

Nothing says summertime like a good ole' tomato sandwich. Here's a super simple take on the delicious classic, plus a look at farm-fresh produce from the mountains of North Carolina

Kale, heirloom tomatoes, and corn on a pizza. Crazy? Nope, just crazy good. Loaded with fresh, local veggies, this is one pizza you won't have to feel bad about eating

Sometimes all you need to feel better is some favorite-restaurant TLC. Yesterday, I ran through my round-up of sure-things (including Monza, Rue, and Glass Onion) to find just what the doctor ordered

Ripe with just-in-time growing tips and gorgeous photography, the Grit team found Joan's colorful, summer-ful post to be a standout source of weekend gardening (and eating!) inspiration

The Sun Golds that are as sweet as candy, San Marzanos for homemade sauce, a wacky heirloom, and how to get started on your fall crop

This is one of my all-time favorite go-to recipes, showcasing the season's abundance of local shrimp and vine-ripened tomatoes

Grace Episcopal Tea Room delivers a very tasty Spoleto tradition, in a Charleston kind of way... think shrimp remoulade, Huguenot torte, and of course, iced tea

Life-changing goat cheese and crispy heavenly bacon—trust me you will want to make this

Sure, in today's world we can find good-quality "stocks in a box" and gourmet quality demi-glace, but nothing replaces the slow, steady, fragrant simmer of a homemade stock

Here's why you should get an early start to summer—lightly battered shrimp fresh off the boat and a warm-weather fave, my Tomatoes Stuffed with Orange Basil Shrimp Salad

To quote Will Smith, "This is the story all about how my life got twisted upside-down…" A two-part story of how the victim became the victimizer…

The Sully's Island bar is having a burger contest today—for $10, you get three sliders and a say in the newest menu addition. See the choices here...

Have you bypassed Trader Joe's now that the buzz has died down? Don't be silly—you're missing out on a few very key items

Frank McMahon's "Cool Inside: Hank's Seafood Restaurant" is a cook's cookbook through and through, a soulful ode to Charleston and the gems of the sea, creeks, and rivers that surround her

You hear plenty of chatter in this town about the, ahem, dating habits of Charleston's gentlemen. Whether the bad rap's well-earned or heartlessly inflated, this guy isn't doing much to raise the bar