cuisine

“G” is for Greens. South Carolina has a long history of cooking greens

“G” is for Greens. South Carolina has a long history of cooking greens

“S” is for She-crab soup. She-crab soup is uniquely Charlestonian—a silky chowder with European heritage.

“S” is for She-crab soup. She-crab soup is uniquely Charlestonian—a silky chowder with European heritage.

“F” is for Frogmore stew. Perhaps no dish better represents the essential simplicity of lowcountry cuisine than Frogmore stew.

“F” is for Frogmore stew. Perhaps no dish better represents the essential simplicity of lowcountry cuisine than Frogmore stew.

Charleston, South Carolina’s John Martin Taylor is a culinary historian and cookbook author. His first book, Hoppin' John's Lowcountry Cooking, has been continuously in print for thirty years, and his writing has appeared in publications including the New York Times, Washington Post, and Gastronomica.With the release of his latest book, Charleston to Phnom Penh - A Cook's Journal, he joins us for a conversation about his career, his travels, and, of course, food.

My mother decided to be modern in cooking and discovered premade stuffing mixes. The bread based one had herbs in it and that’s what I grew up having at Thanksgiving and Christmas.

My mother decided to be modern in cooking and discovered premade stuffing mixes. The bread based one had herbs in it and that’s what I grew up having at Thanksgiving and Christmas.

Carolina aromatic rice should be kept in the freezer – along with South Carolina corn meal, grits, and other locally sourced items that make mealtime so pleasurable.