Recipes
Sorghum Glazed Bacon and a Chat with Matt Jamie of Bourbon Barrel Foods
How to Prepare a Lowcountry Oyster Roast
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Interview with Chef Katie Button and Félix Meana at Cúrate in Asheville, NC & a recipe for Gambas al Ajillo
The BB&T Charleston Wine & Food Festival
Rustic Lambs & Clams Pâté with Lamb Crackers for the Charleston Wine & Food Festival’s Recipe Contest
Warm Chocolate Truffle Cakes with Brandied Cherries
Ringing in the New Year – Lentil Soup with Sausage, Kale, and Garlic
A Merry Christmas with Red Velvet Cake with Coconut-Cream Cheese Frosting!
Persimmon Bread with Bourbon, Dates, And Walnuts
Epaule d’Agneau au Vin (Lamb au Vin) for the Charleston Wine & Food Festival’s Lambs & Clams Recipe Contest
Holiday Cookies and Chocolate-Brandy Balls from the Simply Sensational Cookies Cookbook
Brown Sugar-Bourbon Ice Cream – A Little Holiday Cheer
Winter Minestrone and Garlic Bruschetta from Ina Garten’s Foolproof, Recipes You Can Trust
Southern Rockefellas for Charleston Wine & Food Festival’s Lambs & Clams Cooking Contest
Aida Mollenkamp’s Keys to the Kitchen & Arugula Salad with Roasted Squash, Currants, and Pine Nuts
Executive Chef Scott Crawford – The Umstead Hotel and Herons in Cary, NC and a recipe for Chestnut & Parsnip Soup
Bountiful Black Bean Soup
Trout Slayer – Fly Fishing with Chef Joseph Lenn & a Recipe for Sunburst Trout with Cruze Farm Buttermilk Consommé
Charleston Wine & Food – Lambs & Clams Contest – Tennessee Whiskey & Sorghum Brined Leg of Lamb
Interview with Chef Joseph Lenn at Blackberry Farm-Walland, TN & Guinea Confit with Gnocchi & Poached Eggs
The Sweet Life at Muddy Pond Sorghum in Tennessee & a Recipe for the Best Sorghum Cookies
Sustainability at Biltmore Estate & a Recipe for Lamb Shank Sopes
The Best Cherry Pie Ever
A Visit to D’Osvaldo, Prosciutto di Cormòns in Friuli, Italy & a recipe for Prosciutto Purses (Fagottini di Prosciutto)
