Featured Recipes

Crab Soup

This Low Country classic, featuring fresh blue crab from local waterways, is a specialty in Charleston restaurants.

Pimento Cheese

A staple in Southern refrigerators, pimento cheese is easy to make and versatile to use. Serve it as a spread, dip, sauce, or entree ingredient.

Huguenot Torte

This sweet apple pudding, now Charleston's most famous dessert, is is said to have been developed in the 1940s and named for the city's Huguenot Tavern.

Picadillo Sloppy Joes

The counterpoint of prunes and green olives brings big flavor to this satisfying sandwich and it is quick and easy to prepare.

Roasted Vegetable and Fresh Ricotta Sandwiches

A sandwich can be the ultimate weeknight meal; hearty, portable, and easy to make. This one includes my homemade ricotta cheese.

Smoky Fish Chowder

This Smoky Fish Chowder is my take on traditional New England chowder. The addition of Canadian bacon makes it even more delicious than the original.

Chicken, Shrimp, Peanut, and Cashew Stew

Brazilian chef, Leticia Moreinos Schwartz, took me on a shopping trip to a Brazilian market to find the perfect ingredients for this stew.

Rosemary Honey and Georgia Peach Chutney Burgers

Beekeeper Ted Dennard and I made this, in Savannah, Georgia after I learned all about bees and beekeeping.

Grilled Duck Breast with Honey Roasted Carrots, Farro-Herb Salad and Cider Jus

I joined Chef Joey Altman at a farm in Napa, California to prepare this with fresh-picked ingredients.

Apple Nutmeg Bites

Agave nectar sweetens these spicy dried fruit and nut snacks. Serve with cheese for an appetizer or dessert or pack in lunch boxes.

Shredded Butternut Squash with Dates and Pistachios

This seasonal side dish is easy to make in the Nutri Ninja Bowl Duo machine, a food processor, or blender.

Sautéed Lemon Chicken with Fried Capers

You can use this method to quickly prepare chicken breasts and keep them moist. I have always loved Lemon Chicken but avoided deep frying; this makes it easy for a work night.

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