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...

Potato salad does not always have to have mayo in it, despite how much we LOVE Duke's mayonnaise. Here is a recipe that I have adapted...

Inspired by Anson Mill’s recipe for “Smoked Ham and Chicken Stock” Yield: 1 quart Prep time: 15 minutes Total time: 3 hours and 15...

Adapted from Thomas Keller Thomas Keller has a beautiful recipe for a butternut squash soup in "Bouchon". The soup is a labor of love,...

These pimento cheese phyllo tarts are WICKED. The richness of the pimento cheese is cradled by crispy and delicate phyllo shells. Topped...

Adapted from The Food Network Kitchen Cauliflower caramelizes so beautifully. When brushed with Dijon and olive oil, the color only gets...

In Charleston, SC, there is an abundant amount of seafood. I actually source a lot of my fish from Abundant Seafood. I buy the fish...

Adapted from Nathalie Dupree Beef tenderloin is such a forgiving piece of meat! Well-loved by many, it can be quite the star of any...

Recipe by Giada de Laurentiis This tuscan bean dip is extra creamy, due to the starchiness of the cannellini beans and the velvety olive...

I have been making gazpacho often, as it is the end of summer and a gazpacho brings back the happiest memories. It was one of the first...