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I always pick up a few good tricks when I watch Lidia Bastianich’s cooking shows.
One of the most useful techniques I’ve learned from watching Lidia’s Italy is how to make a “hot spot” — basically an empty spot among the ingredients already in a pan — before I add things like tomato paste, garlic, shallots, [...]

The acid-and-salt combination of marinades was once used to preserve meats and fish. Now, we use marinades more for flavoring, tenderizing and moisturizing.
Though any marinade could be made from more or less of any of its parts, here’s a basic formula for making one:
acid (vinegar, wine, yogurt, citrus juice) + oil (olive, vegetable) + aromatics [...]

Whether you happen to live in Charleston, SC, plan to visit soon or you’d just like to know what’s going on with lowcountry cooking these days, you have to get a hold of Holly Herrick’s new book The Charleston Chef’s Table: Extraordinary Recipes From The Heart of the Old South.
Herrick has somehow selected and become [...]

Last weekend, my dad was in town for a visit. About an hour after his plane touched down, and on the recommendation of several friends, we went fishing for redfish, trout and whatever else would bite with guide and longtime Charlestonian Peter Brown. Though the redfishing was really good, the speckled trout ended up the [...]