The holidays are all about entertaining and, of course, feasting on comforting dishes.
When fresh-baked biscuits are passed at the Southern dinner table, guests are cordially invited to “take two and butter them while they’re hot.”
The micro-distilling scene in the Midlands continues to grow as a handful of locally-owned businesses are producing spirits to satisfy the market of patrons looking for hand-crafted moonshine, vodkas, rums and bourbons.
Every cook, it seems, has a secret. Maybe it’s a special way to beat eggs that creates a perfectly fluffy but toothsome yellow cake every time.
Now that the fall schedule is in full swing, finding time for healthy, home-cooked meals can be a bit tricky.
Figuring out an easily shareable appetizer or unique take on the dessert course can be a challenge for even the most seasoned host or hostess.
This spring, make the most of the season by planning an oldie but goodie — a classic picnic with some fresh new recipes.
Great changes entered the world of cooking in the 1950s. The growth of supermarkets allowed for simplicity and ease in the kitchen, contrasting the complex process of cooking during the 1930s and 1940s.
Using January as the month to get in shape is nearly as big a tradition as getting out of shape during the fall and early winter — just ask any gym membership coordinator!
South Carolina is a state noteworthy for its history and tradition. Even in this fast-paced technological age, many hold firm to tradition. Little known, but still practiced in South Carolina, is the process of raising cane for the production of syrup.