3 gooey cheeses + truffle oil + macaroni= delish. Here's the recipe you've gotta serve on Thursday, or any old day when you need a good dose of comfort food
Okay, looking for an amazing brunch (or just good bread) on James Island? Baguette Magic will knock your socks off, and if you're like me, you'll end up fighting your spouse for "sharing bites"
Banish holiday cooking fears with this delicious and easy tart. It comes together in minutes and makes delicious use of one of fall's most celebrated fruits
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
Adding childcare rooms to bars, drug insanity, whether I’m the creepy old guy at the end of the bar, YES you can buy me a beer, and a dozen other sleep-deprived musings
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.
With the championship heating up, just getting onto Kiawah Island can build up an appetite. Luckily, there are plenty of great places to eat once you get there. Here's a recap of a few of my favorites
When posting a blog on Grit, I'm prompted to choose a category that best suits the post. My frequent label, "Mixed Messages," has helped me define myself as an artist
If you don't have Zucchetta Tromboncino in your garden yet, you should. Zucchetta Trombo-huh? A yummy summer squash you can enjoy year-round, see why you should plant this speedy grower soon
The key to preventing unsightly skin conditions is understanding what I call "the body garden" (hint: what's happening in your mind may be wreaking havoc on your skin and digestive system, too)
Grab a poem, or a dozen, go ahead~crack it open. Scramble it up. Read the words over and over again, over easy. Hatch something poetic in National Poetry Month and National Library Week.
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!)
