Culinary Institute of Charleston chef-scholar Kevin Mitchell offers a contemporary, coastal take on a Traditional dish that serves a crowd >>GET THE RECIPE HERE (Left) “A twist to this dish that I ...

Place the eggs in a pan large enough to hold them in a single layer. Add one and a half tablespoons kosher salt and enough water to come one and a half inches over the eggs. Heat on high until the ...

Heat oil in a sauté pan over medium-high heat. Season shrimp with salt and pepper. When oil begins to smoke, add the shrimp, garlic, shallots, rosemary, crushed red pepper, and capers. Toss the pan to ...

Season squash with salt, pepper, and a dash of nutmeg. Drizzle squash with olive oil and place 1/2 tablespoon butter in cavity. Place squash in a baking pan filled with about 1/4 inch water. Cover pan ...

Meet the Dublin-born dynamo who leads the Charleston Literary Festival ...