Remove the top and bottom ends of the tomatoes and strip away any remaining core. Discard ends. Slice tomatoes into 1/2-inch slices, for a total of 12 slices, and set aside. Line a baking sheet with ...
Slice the venison tenderloin into one-inch-long strips. Marinate overnight with the gin and juniper berries in a plastic container or a zippered plastic bag. The next day, in a food processor, mix ...
Whisk cornstarch into water in a bowl. Put chicken stock, soy sauce, crushed garlic, and bay leaves in a small pot and bring to a boil. The moment stock boils, whisk in cornstarch mixture. Return to a ...
Put sugar and water in medium heavy-bottomed saucepan that’s very clean and dry. Stir gently to combine, being careful not to get sugar on sides of saucepan. Mixture will resemble wet sand. Place ...
Preheat the oven to 350 degrees. In a food processor, combine the cheese, butter, flour, salt, and red pepper and process in five five-second pulses until the mixture resembles coarse crumbs. Add the ...
Owner Sujith Varghese, known for Mount Pleasant’s Spice Palette, grew up on the Malabar Coast, where seafood defines daily life. Here, he channels those shores: Local flounder meets coconut milk and ...
Stephanie Hunt featured in Charleston Magazine - Charleston, SC. Capturing South Carolina style, character, and beauty for more than 40 years, Charleston magazine is the authority on living well in ...
The Charleston Home featured in Charleston Magazine - Charleston, SC. Capturing South Carolina style, character, and beauty for more than 40 years, Charleston magazine is the authority on living well ...
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