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
Farmers' markets always inspire chili-making at Holly's house. This one uses early-season peppers and tomatoes and dresses them up with seasonal Swiss chard for off-the-charts flavor and nutrition.
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
Entertaining with style is a snap with the sleek, sexy, edible endive boats that deliver lots of crunch and none of the gluten punch. Light and refreshing, these make great appetizers.
Shepherd's Pie was the idyllic dish for celebrating St. Patrick's Day, but keep this recipe around for early spring feasts (note: it's encased in pie pastry!)
As The BB&T Food & Wine Festival is about to kick off its 7th festival, author Holly Herrick reflects on memories of festivals past, even as she looks forward to the next delicious event, 3/1-3/4
Cooler temperatures bring the desire for soulful, satisfying fare. Try this free-form Beefy Pear, Roquefort, and Walnut Tart, pungent with black pepper and bresaola for hungry winter bellies.
