|
|
How can a 'doughnut' help you cook meat faster, leaner and more efficiently? Here's a "tell your friends, tell your family" tip from Cooking Light's Chef Billy Strynkowski that will have you cooking meats on the stove top in style.
[ Watch the Video ]
|
|
|
Suskatoon Restaurant’s Edmund Woo, master of wild game creations, shows us how to prepare Blue Cheese Buffalo Ribeye. Get the recipe and amaze your friends with your wild game culinary expertise. Suskatoon is located in Greenville, South Carolina.
[ Watch the Video ]
|
|
|
Cooking something thick, cheesy and hard doesn’t have to be a messy ordeal – just give it a water bath in the oven. Cooking Light Chef Billy Strynkowski wows us once again with this really good tip on cooking lasagna or any other delicious, thick, cheesy creation the easy way.
[ Watch the Video ]
|
|
|
During the Charleston Food and Wine Festival, shrimper Wayne Magwood treated a few lucky visitors to a shrimp boat tour. Meet the men who struggle to keep shrimping alive in South Carolina waters.
[ Watch the Video ]
|
|
|
Cooking Light's Executive Chef Billy Strynkowski once again shares a small, but edgy, cooking tip. If you think you know how to crack an egg, check out Chef Strynkowski's technique and say good-bye to pesky egg shells forever.
[ Watch the Video ]
|
|
|
Cooking Light's Executive Chef Billy Strynkowski shows us, once again, that even the most common of foods can look good wearing gourmet dressing. You may never look at a strawberry the same way again. Chef Strynkowski’s ‘treatment’ on strawberries and cream is destined to be a star at your house.
[ Watch the Video ]
|
|
|
How do your friends know they’re really at a party? Juicy, “wired” shrimp fresh off of the grill! With these three-in-one shrimp tips, Billy Skynkowski shows us the best way to create boiled shrimp cocktail and skewered (or wired) shrimp on the grill.
[ Watch the Video ]
|
|
|
They make your dishes zing and now you can keep them fresh in the fridge for days. Chef Billy Strynkowski shows us how a simple kitchen item and a little H2O work to make fresh herbs last longer.
[ Watch the Video ]
|
|
|
Cooking Light Chef Billy Strynkowski shows us how easy it is to make Charleston Pudding. Diced apples, apple brandy, brown sugar and vanilla add the flavor. In two minutes you can whip up one of Billy’s favorite deserts. Get the Recipe – Click here.
[ Watch the Video ]
|
|
|
What makes the See Wee a family favorite - the best country cooking, locally caught seafood prepared in different ways, a fantastic collection of delicious sides, its rustic atmosphere plus friendly folks - music outside in the summertime.
[ Watch the Video ]
|
|
|
Rated a “MUST” place to stop, Jasper’s Porch is the cozy favorite of snow birds heading south for the winter and of “locals’ from as far away as Georgia. Traveling with a pet? Ask for service on the front porch when the weather is warm.
[ Watch the Video ]
|
|
|
Chef William “Bill” Murphy, co–owner and Chef of Hampton Street Vineyard, shows us how to make Jumbo Lump Crab Cakes with a mandarin orange/ginger/brandy glaze accompanied by a beet/sweet potato hash.
[ Watch the Video ]
|
|
|
We walked the streets of Charleston to get insider tips on the best places to eat in the city of many charms, cultures and cuisines. Basils’ Red Curry Duck, Magnolia’s Fried Chicken. Coconut Cake from Peninsula Grill – our “People on the Street” interviews tell all.
[ Watch the Video ]
|
|
|
Go outside. Take your skillet and some beans. Soon you’ll be a stir fry king. East–West culinary master and star of the “Simply Ming” television show, Chef Ming Tsai shows us how to learn to flip food like the pros.
[ Watch the Video ]
|
|
|
Born and raised on Dafuskie Island, Sallie Ann Robinson was surprised when friends told her that not everyone could cook as well as she can. Author of “Gullah Home Cooking the Daufuskie Way,” Sally Ann shares stories of her Gullah culture that continue to inspire her cooking and her life.
[ Watch the Video ]
|
|
|
What’s it take to win a Blue Ribbon for canning fresh fruits and vegetables?
Savor the Flavors talks to South Carolina State Fair Blue Ribbon winners, Dorothy Haltiwanger and Rose Derrick, and Judge Barbara Lupo, who makes the tough decisions.
[ Watch the Video ]
|
|
|
With extensive experience in fine dining, Chef Michael Cowan brings a creative flair to the fresh catches served at family friendly Boathouse II on Hilton Head Island. Chef Cowan shows us how to prepare pan seared American red snapper on a sweet corn and potato hash with a roasted red pepper, celery and apple puree.
[ Watch the Video ]
|
|
|
It you’ve got it, flan it. Chef Lauren Mitterer shows us how to create a delicious caramel flan with blood oranges and pomegranates. Extra bonus to this video – Chef Mitterer shows us a great technique for quickly getting juicy pomegranate seeds out of the rind.
[ Watch the Video ]
|
|
|
Chef Kurt D'Aurizo, Director of Cuisine for The Divine Dining Group, spends some quality time with us in The Divine Fish House kitchen. His step-by-step how-to-do-this recipe for cracker crusted grouper with onions and leeks, new potatoes and oyster stew topped with a parsley foam is truly amazing. Impress your friends.
[ Watch the Video ]
|
|
|
Chef Carter calls his recipe “Lowcountry Bowtie Pasta” because everything in it is grown locally – lima beans, black eyed peas, sweet corn, okra, tomatoes and “the ever popular, yum, crab meat.”
[ Watch the Video ]
|
|
|
How do you enjoy the rich taste of “Blue Ice” and still keep the calories down? Are you throwing away the rind of your Parmigiano-Reggiano? Why is Grana Padano known as Parmigiano’s less expensive sister? Cooking Light’s Executive Chef Billy Strynkowski shares pro cheese tips.
[ Watch the Video ]
|
|
|
How sweet can love be? Warm the hearts of your loved ones by serving Génoise Cake, Italian butter cake with chocolate butter cream and raspberry puree. Chef William Murphy of Hampton Street Vineyard shows you how to prepare this delicacy. We link you to the recipe.
[ Watch the Video ]
|
|
|
In April 2006, FireFly, the Lowcountry’s first official and only vodka and the world’s only muscadine wine flavored vodka was introduced. Firefly Vodka innovator, Scott Newitt of Coastal Wine, shows us how to create designer drinks with SC’s premium Southern Flavored Sipping Vodka.
[ Watch the Video ]
|
|
|
Chef Barry “Fatback” Walker of Columbia’s Mac's on Main shows you how to cook up a fresh batch of collard greens in smoked turkey broth that will tantalize your taste buds without taxing your time. Mac's on Main is the home of jazz, blues, barbeque and world-famous peach cobbler.
[ Watch the Video ]
|
|
|
Executive Chef of Gourmet magazine, Sara Moulton is known for her great recipes and techniques designed to make gourmet cooking fit into even the busiest of schedules. Learn to cook Sara’s delicious, quick and easy Cauliflower Soup.
[ Watch the Video ]
|
|
|
Chef Billy Strynkowski shows us how to avoid watering down browned garlic to create a rich flavored tomato sauce.
[ Watch the Video ]
|
|
|
Not all scallops are equal – Ricky Mollohan, Owner/Chef of Columbia’s Solstice Kitchen & Wine Bar, shows us how to select and sear the best scallops to perfection for his gourmet dish of Seared sea scallops over Country sweet pea corn chowder.
[ Watch the Video ]
|
|
|
Whether it's oven roasted or cooked on an open fire, zucchini makes a delicious side for any meal. Cooking Light Chef Billy Strynkowski shows us how easy it is to avoid limp and lifeless and serve a zucchini that’s crisp and delicious.
[ Watch the Video ]
|
|
|
Saddler Taylor, Folklorist at the University of South Carolina and Stan Woodward, Southern culture documentary film maker, tour the SC Heritage Corridor in search of “places where travelers can still get a taste of authentic home cooking and barbecue.” In this short compilation from Woodward’s film, Barbecue and Home Cooking - Foods That Make You Smile, you’ll discover why so many SC visitors forgo the super highways and travel the SC byways to savor the flavors of South Carolina barbeque.
[ Watch the Video ]
|
|
|
Scott Jones, Executive Foods Editor for Southern Living Magazine explains why Muscadine Wine is making the Palmetto State a "must savor the flavor" destination.
[ Watch the Video ]
|
|
|
Chef Ming Tsai, cookbook author and TV host of "Simply Ming", demonstrates how easy it is to create a 'Master Sauce' cranberry chutney that will turn any meal into a culinary delight.
[ Watch the Video ]
|
|
|
Chef Robert Carter, Executive Chef of the Pennisula Grill in Charleston, uses fresh, South Carolina 'home grown' ingredients to cook up delicious Lowcountry Shrimp and Grits.
[ Watch the Video ]
|