Morgan Tucker
M.Tucker | New York
American Lamb Loin, Cashew Milk, Chile Oil, Cashew Dukkah, Fresh Herbs | Chef Ollie K.C. Liedags of Hilda and Jesse
American Lamb, Harissa-Miso Sauce, Mechouia, Coconut Yogurt, Cilantro | Chef Liz Barwick of Sarma
Spiced American Lamb Leg, Tabbouleh-Breading, Tahini Yogurt, Frisée Salad, Parmesan, Sesame Seeds, Fresh Herbs | Chef Liz Barwick of Sarma
American Lamb Shoulder, Coconut Spinach, Charred Dates, Black Vinegar | Chef Ollie K.C. Liedags of Hilda and Jesse
Chicken Meatball, Charred Onions, Bulgarian Feta, Arugula, Smoked Paprika Mayonnaise, Seeded Bun | Chef Dria Atencio of Salty Lunch Lady
Chewy Carrots, Squid Bolognese, Puffed Grains, Carrot Hot Sauce, Dried Chives | Chef Daniel Garwood of Acru
Charred Corn, Cherry Tomatoes, Corn Purée, Dill, Tarragon | Chef Bryce Sorem of Terroir
Restaurateur Jeremiah Schenzel serves the ultimate breakfast sandwich at Daps Breakfast & Imbibe
We’ve partnered with Vitamix Commercial to help launch their newest commercial product—an immersion blender—and bring you a collection of recipes to inspire you to use the tool in your own kitchen.
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in the Lowcountry.
Chefs Shaun Brian Sells and Chris John use their seafood house to stand up for South Carolina’s coastal ecosystems.
In Charleston and Savannah, chefs are showcasing their takes on one of the region’s most prized dishes.
How two Savannah chefs construct delicious dishes in spite of their kitchen constraints
In Bluffton, South Carolina, Chef Bernard Bennett uses his platform to celebrate West African and Caribbean cuisine at Okan.
Chef Jason Stanhope’s letter to the Charleston-Savannah hospitality community