Farm Fresh

Lindsay Gifford

An Eggcellent Choice

Farm Fresh

It's springtime, which means rain showers, warm weather, green marshes and, of course my favorite, Easter dinner! In our home, Easter is not complete with out one dish...deviled eggs! And, since I have a tried and true family recipe for deviled eggs, I reached out to Eggland's Best to learn about some more creative Easter recipes for this year. Whether your family celebrates brunch, lunch or dinner, Eggland's Best has you covered with recipes from savory to sweet.

A Soulful Southern Gem

Lindsay Gifford

In Our Own Backyard

A Soulful Southern Gem

Whether you are a born-and-bred Southerner or got here as fast as you could, there is nothing more sinful than an incredible bite of pimento cheese. It is in the repertoire of every good Southern cook and a staple at any family or friends’ gathering.

From the Kitchen of The Oilerie

Lindsay Gifford

From the Kitchen of The Oilerie

Did you know there is a world of flavor tucked away in the Village at Wexford? Just walk through the doors at The Oilerie and take advantage of the unique collection of olive oils, balsamic vinegars, spice blends and so much more!

Share the Sweetness

Lindsay Gifford

You'll Love What Betty Crocker Has In Store

Share the Sweetness

Love is in the air and Valentine’s Day is on its way. Are you ready to wow your significant other with a fabulous dessert surprise? If so, we’ve got you covered. This month we explored Betty Crocker’s fabulous array of delectable desserts.

Savory Soups for the Soul

Lindsay Gifford

Warm Up This Season with Progresso

Savory Soups for the Soul

Winter is in full force and while Mother Nature will throw us a few warm days, there are sure to be chilly days that call for a warm blanket, a big comfy chair, and bowl of steaming savory soup.

Best of Party Favorites for the Holidays

Lindsay Gifford

Best of Party Favorites for the Holidays

It is a tradition to have “Appetizer Day” at our Publisher, Elizabeth Millen’s home each year prior to the holiday issues coming out. This year, with the hurricane and the fact that Elizabeth's home was severely damaged, we decided to dive into our archives and bring back our favorite recipes to share in a "Best of Party Favorites." Little did we know it would be very hard to choose. 

From the Kitchen Of The Pearl in Bluffton

Laurie McCall

From the Kitchen Of The Pearl in Bluffton

You may have already discovered The Pearl, so appropriately named, as it truly is an unexpected treasure nestled right in the heart of Old Town Bluffton. If you haven’t experienced The Pearl yet, then get ready for a night of fine dining in one of the area’s newest and most happening spots. But be warned—you might want to call ahead for reservations because word is spreading fast!

Say Cheese!

Lindsay Gifford

Punch Up Your Party with a Secret Ingredient – Jarlsberg Cheese

Say Cheese!

The holidays are right around the corner—crazy right?  It’s time to whip out your recipe book and start planning for the multitude of fun parties that come along with it. Whether you are planning your own shindig or bringing along an appetizer, everyone is always looking for something new to surprise friends and family.

The Biggest Season in the South

Lindsay Gifford

Tailgate in Style with French's

The  Biggest Season  in the South

The seasons in the South are less than predictable, but there is one season that gets bigger and better each year...football season. That's right folks, it's time to break out the tents, tables and boundless amounts of food and drink. Each year we always try to find new, innovative recipes for our football get togethers, but there is one essential element that is always included—French's Mustard.

Callie's Charleston Biscuits

Lindsay Gifford

Carrying on a Southern Tradition

Callie's Charleston Biscuits

Warm, succulent biscuits, a southern tradition often handed down from mother to daughter through generations, are one of the many rituals we often take for granted. Whether we ate them for breakfast, with supper every night or at Sunday family dinners (like I did), their presence at a meal was a must and they were definitely always made from scratch.

Afterwork Gourment - August 2016

Lisa Messinger

Secure Some Snazzy New Skewer Recipes

Afterwork Gourment - August 2016

Stick it to run-of-the-mill skewer recipes and instead pile on unexpected ingredients.

Kabobs remain one of my all-time favorites because all it takes is imagination or a peek into cultures outside your own. Summer dishes that are light, easy and quick-cooking (due to the small cubes involved) are the results.

Ted Allen, host of Food Network’s hit series Chopped and author of In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks pinpoints new arenas in which to take a stab.

From the Kitchen Of The Blue Dog Cafe at Lowcountry Store

Laurie McCall

From the Kitchen Of The Blue Dog Cafe at Lowcountry Store

Meet the owners:
It all started with the Lowcountry Chairs. Ed and Rindy Jerue once owned a NASCAR imaging company, and they made wooden chairs on the side that they donated to be sold at charitable events. The chairs were bringing in $300 to $500 each. Ready to try something new, the couple sold the imaging company and began their Lowcountry adventure. They needed a building for constructing the chairs, and that’s when they found what would later become Lowcountry Store. Before long, the store was filled with all kinds of locally made items—furniture, home décor, art, pottery, books and the chairs, of course.

The Jerues have always loved to entertain a crowd and good food is a must! Ed started making gumbo and a few other meals they began packaging and selling, and soon the couple decided to open a café in the back of the store—Blue Dog Café. Ed developed the entrée recipes, while Rindy worked on pies and desserts. Recently they added a young cook by the name of Carina Papallardo, whom they say is a natural.

A Slice of Sweetness

Lindsay Gifford

S.C. Bradford Watermelons Pack a Punch

A Slice of Sweetness

In the South there are many things we revere. Near the top of the list is our heritage and a good juicy watermelon. Watermelon lovers, have we got news for you; The Bradford watermelon is on the scene, offering flavors that are sparking chefs’ creativity and rediscovering food enthusiasts’ love of a slice of sweetness.


In the 1850s, Nathaniel Bradford of Sumter, S.C. developed a unique watermelon breed known as the sweetest and most flavorful, right down to its dark green skin. However. by the early 1900s, watermelons were bred for a tougher, thicker skin, sacrificing flavor in order to be shipped more easily. With these new cultivations, Bradford watermelons fell to the wayside commercially, but the original Bradford watermelon continued to be grown by the family.