Remove the top and bottom ends of the tomatoes and strip away any remaining core. Discard ends. Slice tomatoes into 1/2-inch slices, for a total of 12 slices, and set aside. Line a baking sheet with ...

Preheat oven to 325 degrees. Step 1: Butter three cake pans, line with parchment and butter the parchment. Dust with flour, and knock out and discard excess flour. Step 2: In a medium bowl, whisk ...

Preheat oven to 350°F. Place the potatoes in a large pot and add water until potatoes are covered. Add the salt and boil until fork tender. Drain and transfer to a large mixing bowl. Mash potatoes ...

Wash zucchini and thinly slice lengthwise. Sprinkle lightly with sea salt and let rest for 10 minutes. (This draws out excess water.) Using a dry paper towel, wipe off salt. Arrange zucchini and ...

Chef’s note: Banana leaves from your own garden—or store-bought squares of banana leaves, which come frozen in plastic bags that are easily defrosted—may be used to wrap a variety of foods. If the ...

Cut or tear collard leaves off stems. Clean by rinsing repeatedly in cold water. Drain. Cut into two-inch strips. Place in a large pot, cover generously with vegetable broth (reserve 1/3 cup broth for ...

Chef’s note: Sometimes called lemon butter or lemon jam, this lovely sauce keeps in the refrigerator in a tightly closed container. It can be mixed with whipped cream or mascarpone and used as a ...

Plus insight from oysterman Trey McMillian who has ambitious plans for expanding his aquaculture enterprise, Lowcountry ...

She partnered with photographer and fellow former City Lights employee Gregg Lambton-Carr to open the new cafe ...

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Love to support locally owned businesses? Meet some of the faces behind the brands and organizations that help set... Love It! - October 2023 ...