Folly Beach closes Center Street for its annual food-focused festival. Local restaurants and vendors line the street to serve samples of popular menu items as part of “Savory Saturday.” The ...

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 350°F. Mix potatoes with a generous amount of salt and pepper. Add thyme springs and garlic. Roast until starting to brown, about 20 to 30 minutes. Let cool. Slice lengthwise. Mix with ...

Slice the venison tenderloin into one-inch-long strips. Marinate overnight with the gin and juniper berries in a plastic container or a zippered plastic bag. The next day, in a food processor, mix ...

Rinse chicken with cold water and pat dry with paper towel. Mix together buttermilk and hot sauce; coat chicken and place in the refrigerator to soak for 10 hours. Mix flour with salt, pepper, garlic ...

Bring the salted water to a boil. Add the lima beans and cook for five minutes, or until tender but firm. Drain and rinse in cold water, then drain again. Pat dry with paper towels. Transfer the lima ...

In a 4-quart heavy-bottomed saucepan, melt butter. Add onion, leeks, carrots, celery and garlic, and cook for two minutes. Add curry paste and curry powder and cook for about two minutes on medium ...

Preheat an oven to 350°F. Grease and flour a Bundt pan. Sift together flour, baking powder, baking soda, salt, and spices and set aside. In a stand mixer with a paddle attachment, cream butter and ...

Soak quail in buttermilk in refrigerator for at least six hours or overnight. When ready to cook, drain quail, rinse thoroughly with water, and pat dry with paper towels. Preheat oven to 400°F.

Bring crab stock to a simmer in a medium pot. Heat the olive oil in a wide shallow saucepan over medium-high heat. Add onion, fennel, and leek and cook until soft, but not browned, four to five ...

Put sugar and water in medium heavy-bottomed sauce­pan that’s very clean and dry. Stir gently to combine, being careful not to get sugar on sides of saucepan. Mixture will resemble wet sand. Place ...

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 ...