Meet bitter rice, a dish that you will certainly not be bitter about! It plays nice with saffron for a floral flavor, white wine for a tangy taste, and mascarpone for crave-worthy creaminess. I love using Dak's spices black pepper, it provides a kick and just the right texture. The long herb pictured is stridolo, a locally harvested herb that is native to Mediterranean regions. It has a mildly bitter taste when raw. It is precious, and honestly, I LOVE it. Here is how to make

It is "cold" in Charleston today, but yet the sun is shining and making the waters around us glisten. It can only make one wonder what is swimming around in these Lowcountry waters. Lately, the shrimp has been extra sweet, with a taste similar to lobster. I adapted this shrimp bruschetta appetizer from Giada De Laurentiis. It is a crowd FAVORITE! It sets the bar high for the rest of the meal. You can cut this recipe in half if you are only cooking for 2 to 3 guests. Perfect f