Xiao Bao Biscuit, serving an amalgam of dishes pulled willy-nilly from across Asia and tweaked considerably in coastal South Carolina, exemplifies the best that the new South has to offer.
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Lettuce, tomato, onion, pickles...and maybe a squirt of mayo, mustard, or ketchup. The standard toppings will never cease to be tasty, but sometimes, you want a burger with a bit more personality. For those occasions, here are a dozen creatively-topped burgers that really work. Check out the slideshow to see all of the unique burger toppings.
This isn't the Lee Brothers' first rodeo. Their earlier cookbooks, "Simple, Fresh, Southern" and "The Lee Bros Southern Cookbook", both award-winning volumes, have cemented their place in Southern food modern history. Just like its paginated siblings, Lee Bros Charleston Kitchen has joined the chronicles of smart, simple, down-home cooking that is as delicious as it is approachable.
This antique punch is one of the most consistently popular drinks at Husk, one of only two that has remained on the menu while plenty of other drinks have come and gone around it. Whether you need to atone for a social faux pas or want to entertain your guests in old Charleston style, it'll be a welcome presence in a punch bowl this holiday season. Be sure your guests are thirsty, because this recipe makes a lot.
In downtown Charleston, Big Gun Burger gets creative with meat and toppings. This all-things-Southern burger is topped with smoky bacon, pimento cheese, chow chow, and a fried green tomato.
Fatty duck confit swathed in black pepper mayo and melted aged gouda makes for an indulgent duck salad sandwich at Caviar & Bananas in downtown Charleston, SC.
I woke up around dawn with light trickling through the blinds into my bedroom. I was fine, I thought. Just a little headache. Then I sat up. About three hours later, once the balance of ravenous hunger and wobbly nausea had finally tipped in hunger's favor, I got my girlfriend and drove out to the suburbs for brunch at The Glass Onion, an unlikely mecca for made-from-scratch Southern food situated beside a shuttered car wash and a hibachi grill on a busy stretch of Highway 17.
At WildFlour Pastry in Charleston, SC, pastry chef Lauren Mitterer serves up a bevy of delicious treats. From killer cookies to her famous sticky buns, she gives us a guide to her top five favorites.
Even for the bacon-shy (yes there are a few of us out there), the Fried Green Tomato BLT ($8.95) is a must-order at Hominy Grill in Charleston. Head chef Robert Stehling takes an otherwise ordinary lunchbox staple and gives it his personal twist. Fried green tomatoes, neither overly crunchy or too soggy, are topped with a few slabs of crispy bacon and iceberg lettuce.
On a recent visit to Charleston, South Carolina, I didn't have much of an agenda for the trip aside from sun-basking in balmy temperatures and enjoying some good Low Country cuisine. One morning, I found myself in the cozy dining room of The Hominy Grill, perusing a drool-worthy brunch menu.
This combination of sharp cheddar, sliced pimentos, full-fat mayonnaise, and a touch of bourbon is ceamy, fatty, and rich in flavor. With a zesty chile powder kick at the end, this pimento cheese spread feels every bit as decadent as it should.
As this review goes to press (are we allowed to use that term, here in Internet-land?), I'll be on a plane back to New York from New Orleans, my second trip in six weeks, part of a gloriously futile effort to sample all of the Crescent City's best eats in the name of researching the upcoming Serious Eats book. And one of the things I'm struck by, when I visit the city, is how its offerings truly span the economic spectrum. Sure, there's fine dining to be had—but there are also life-changing $8 fried chicken plates and $6 po' boys that will ruin you for all other sandwiches. It's in this tradition of cheap, satisfying fare that Honeychiles, a Cajun food counter inside divey Williamsburg punk bar The Charleston, opened a few months ago.
"Got some boiled / Got some toasted / Got some stewed / Got some roasted." —Tony Wright, peanut vendor Editor's note: Occasionally what looks at first glance to be a conventional guidebook transcends the genre in surprising ways. John T. Edge's Southern Belly is just such a read, which is why I'm pleased that he has allowed us to excerpt selected items from it on Serious Eats, where they appear every other week. —Ed Levine By John T. Edge | Street vendors were once ever present on Southern streets. In Canton, Mississippi, Frank Owens walked the courthouse square, selling pecan, chess, and blackberry pies from a cut-down cardboard box. In Lufin, Texas, a tamale vendor known as Hombre worked high...
Yesterday we discussed how buying from online bakeshops is a leap of faith, one that I don't think I'm cut out for. Well, if you're ready to make that leap you might as well make it deluxe and order a $100 Ultimate Coconut Cake from Charleston's Peninsula Grill. The cake serves 16 people and weighs 12 pounds—shipping isn't included in the price and will run you a whopping $34 to $60 extra....
Last Wednesday's (March 15th) New York Times featured a cover story on Charleston food by R.W. Apple. Johnny, as he is known to his friends, had been missing from the old gray lady's pages for too long. He's one of the country's great reporters, food writers and, most of all, one of our greatest eaters. Welcome back, Johnny. We missed reading about your Falstaffian eating and drinking adventures. Reading your piece made me so hungry. I can't wait to eat the fried local shrimp at the Seawee Restaurant and the gumbo at Gullah Cuisine Lowcountry Restaurant....