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Let's Get Cookin'

 

 

 

 

Share your favorite recipes (we might just include them in an upcoming issue!) and let us know what you think of recipes you’ve road-tested from previous issues.

Winter 2011 Recipes

Braised Pork Belly with Apple Butter
provided by Chef Owen Gaube, Granville's Cafe & Catering
Buffalo Oysters
provided by Chef William Fincher, Closed For Business
Conch Fritters with Coconut Lime Sauce
provided by Executive Chef Jessica Cobb, David's on Queen Street
Crab Mac 'n' Cheese
provided by Chef John Ferguson, Mad River Bar & Grill
Edgar's Nachos
provided by Chef Jimmy Coste, Poe's Tavern
Fiery Ron's Smoked Chicken Wings with Alabama White Sauce
provided by Executive Chef and Owner Aaron Siegel Home Team BBQ
Foie Gras Torchon Amuse
provided by Chef Jason Ulak, Caviar & Bananas
Garlic Seared Scallops with Maine Lobster Plum Wine Succotash and Fried Taro Root
provided by Executive Chef John Zucker, Cru Cafe and Catering
Lump Crab Bruchetta
provided by Executive Chef Drew Hedlund, Fleet Landing Restaurant & Bar
Pork Shank Ragu Bianco & Chestnut Ravioli
Two Boroughs Larder
Shrimp and Okra Stew with Carolina Gold Rice and Sea Island Benne
provided by Executive Chef Sean Brock, Husk Restaurant
Woodgrilled Jumbo Stuffed Portabella Mushrooms
provided by Chef Eric (E-Town) Miller, Surf Bar at Folly Beach

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