Mains

Chef Mike Lata at FIG in Charleston, SCYield: 6 to 8 servingsINGREDIENTS:For Gnocchi:- 1 pound ricotta (I prefer Calabro Part-Skim Ricotta)- 1/2 cup plus 2 tablespoons all-purpose flour plus more-...

Spring crab cakes from the chef of Twenty Six DivineSERVES: 16 INGREDIENTS- 1 lb. lump crabmeat- 1 lb. shrimp, cooked, chilled, patted dry, and chopped small- 1/4 cup whole-grain mustard-...

INGREDIENTS- 1 Frozen deep dish pie crust par baked per instructions- 1 small-medium zucchini sliced very thin- 2 heirloom tomatoes sliced thin- 2 ears of corn on the cob cooked,...

FOR THE WHISKEY BUTTER- 8 oz. salted butter, softened- 2 Tbs. minced red onion- 2 Tbs. minced garlic- 2½ Tbs. Cajun seasoning- 1/4 cup Canadian whiskey- Diamond Crystal kosher salt,...

INGREDIENTS   1 tbsp olive oil 1 cup chopped onions 1 cup chopped carrots 3 tsp chopped garlic 1 1/2 cups uncooked long grain white rice 1 tsp kosher salt...

South Carolina favorite.

Shrimp & Grits baby!

Delicious South Carolina main dish.