Charleston chef Craig Deihl is one of our many charcuterie heroes. Since diners didn’t always order pork chops at his restaurant, Cypress, in the exact same ratio as they consumed the salumis and sausages that Deihl was creating with the rest of the pig, the chef came up with the brilliant idea to start up…
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I love Italian subs. Meaty, cheesy, tangy, bready and delicious, they are a great example of combining a lot of things in balance and creating a symphony of flavors that is truly greater than the sum of its parts. And today, we're taking this humble-yet-great classic, and we're upping the fancy-ante ("fante"? meh) with multiple…
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I take little shame in wondering why the caprese concept of tomatoes, mozzarella and basil doesn't automatically include a little cured meat for salt and general harmony. I hear you: The harmony is already there, and if you need salt, there's about a thousand kinds to choose from...but I'm ignoring you. While we're serving antipasti,…
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The great thing about a pizza crust is it even looks like a blank slate! And that’s just what it is, which is why you should pick up a copy of culinary author Suzanne Lenzer’s new book, Truly Madly Pizza. Whether you’re going for a carnivore’s dream or lightening up with roasted vegetables and herbs, a…
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