CHARLESTON MAGAZINE'S NEW ONLINE DINING GUIDE
The City Magazine Since 1975

Marion Sullivan

Piadina with Tomato, Burrata, & Arugula

Field Pea Falafel

Field Pea Pilau

Field Pea Salad

Smoked Duck, Black Mission Figs, Leonora Cheese, Fried Green Peanuts, & Greens Salad with Lemon-Champagne Vinaigrette

Bananas Foster with Peanut Brittle

September 2014
Go Nuts!
Home Team BBQ’s Aaron Siegel shares three fresh uses for peanuts

Crème Fraiche Mousse with Blackberry Sorbet

Curried Okra Stir Fry

Okra Fried Rice

August 2014
Veggin’ Out
Ingredient: Okra Alluette Jones-Smalls shares three ideas for this nutritious Southern staple

Vanilla Pots de Crème with Blackberry Gelée

Blackberry Cake with Stone-Fruit Purée & Vanilla Yogurt

July 2014
Taste of Summer
McCrady’s pastry chef Sean Ehland shares three sweet uses for blackberries

Curried Shrimp

Shrimp Provençal

Lowcountry Gazpacho with Shrimp & Pickled Okra

June 2014
Fresh Catches
Frank McMahon of Hank’s and Brasserie Gigi shares three dishes starring local shellfish

Roasted Strawberry Ice Cream

May 2014
Berry Good!
Pastry chef Emily Cookson serves up sweet ideas for strawberries

Strawberry Tart with Orange Blossom Pastry Cream & Whipped Goat Cheese

Strawberry Shortcake with Cornmeal Biscuits

April 2014
Stalk Options
The Lot’s Alex Lira offers three takes on local asparagus

Asparagus & Clam Nage

Roasted Asparagus with Asparagus Purée

Asparagus & Spinach Salad with Smoked Egg Vinaigrette

Linguine Carbonara

Baked Eggs with Smoke Mackerel, Celery, & Whole-Grain Mustard

Deviled Eggs with Fried Oysters

March 2014
Eggs With Bacon
The Macintosh and Oak Steakhouse chef Jeremiah Bacon hatches three egg recipes

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