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Cookbooks

Travis Grimes leads Husk following Brock's departure.

Top Charleston Market holiday gift ideas for your friends and family!

A young, female chef trailblazer is in Charleston, and you can't miss her!

As a holder of the Best Chef of the Southeast award from the James Beard Foundation, Christensen is geared towards connecting with other common folks, building relationships, and offering a taste of her perfected food.

Here's your chance to get an in-depth, five day cooking class from one of the south's premier culinary queens. Don't miss this once in a lifetime chance at Southern Season this summer.

Park Circle is rocking the boat once again by bringing on a new chef for it's flagship restaurant, market, and bath and racquet club. The hottest place to be this summer just got hotter.

You've made the meal, but now what? Our Blog of the Week reminds us of a great source of information for just how to entertain your guests, as well as how to act in some other places and situations.

Have you ever wondered what to do when it comes to entertaining guests? Here's your chance to learn new recipes, and what to do with the food once you've cooked it from two Charleston experts.

Love a good BLT? Well just imagine the yummy classic AS A DIP. Here it is—my all-time favorite app. Get the recipe here!

A lesson in simplification for the New Year: See things for what they are, whether a strapping beau's passing words or the right way to make a pastry. Think less, feel more... cook better

Soon, I may be able to stomach snow globes and Bing Crosby, but I'd love to wrap up my August to-do list first. Let's get started anyway... with a little flour and fluff for your Thanksgiving table

Say it sista! Holly’s straight-talking fact vs. fiction breakdown of the writing profession is one we—and all Charleston creatives—can applaud

A Carrie Bradshaw utopia? A beret-wearing "artiste" scribbling mindlessly? Author Holly Herrick sets the record straight on what the life of a writer is really all about

Here's what Julia Child said to me at a food and wine festival (circa late 1980s) about how to go about becoming a food writer, and a peek at the famed French kitchens of Le Cordon Bleu

Where have all the REAL foods gone? I prefer my chicken to have the svelte legs and thighs of a bridge runner, and I'll take my produce just as God intended it

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

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