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pumpkin seed aioli
I first learned how to make pumpkin seed aioli with Carlo Demarco, previous chef/owner at 333 Belrose, right outside of Philadelphia, PA....
sweet olive oil shortbread
Happy holidays from Charleston! Shortbread is traditionally a thick, buttery cookie. My olive oil shortbread is sweet, savory and full of...
squash agrodolce
Agrodulce is an Italian sweet-and-sour sauce. I used kabocha squash from Tuten Farms in SC in this recipe, but you may also use butternut...
Sheet pan granola with olive oil and honey
Homemade granola is an approachable, mess-free and fun recipe to make. There are many varieties of granola available to buy at grocery...
okra corncakes
Okra corncakes are a magical combination of two well-loved dishes: fried okra and cornbread. They are slightly sweet with a pinch of...
prosciutto wrapped peaches with lemon zest
South Carolina has some dreamy peaches, let me tell ya! They are so flavorful, you could serve them on a toothpick and your guests would...
caprese with a grated watermelon dressing
Watermelon and tomatoes go together like peanut butter and jelly. This salad is gorgeous because of its seasonal ingredients! Feel free...
a soft greens salad with figs, prosciutto, and marinated olives
Mother's Day is right around the corner, and this salad is a treat bound to make your momma (or anyone, really!) smile. I created this...
asparagus and zucchini crudi
Spring is here! The sun is shining and the farmer's markets are opening up. As a private chef in Charleston, the farmers and purveyors...
burrata and berry crostini
Berries, burrata and bread. It is a simple combination, yet it will drive the crowd wild without driving you crazy in the kitchen! As a...
