In 2005, I traded my hometown, Basking Ridge, New Jersey, for the historic grace of Charleston, South Carolina—a move that transformed me from a Yankee into someone who can’t imagine life without Southern food. Charleston wasn’t just a new home; it was a revelation in flavor. From heirloom grains to slow-cooked barbecue, the culinary scene and its locals, who became my closest friends, welcomed me into the foodways of the Lowcountry. Over two decades, I’ve learned that Charleston is more than a beautiful city—it’s a living history of food. Chefs like Sean Brock of Husk and Mike Lata of FIG shaped its reputation as a foodie haven, with Anthony Bourdain even calling Charleston his second home. This collection of recipes reflects my journey and the dishes I serve when visitors from the North come to see where I live and what I love about Southern cooking!

A Recipe for Charleston Pickled Spiced Shrimp

Chef Andy Henderson of Edmund’s Oast fame is the genius behind Charleston Pickled Shrimp. It’s an iconic dish that garnered such a loyal following that despite being retired in 2017, it was brought back due to overwhelming demand. The shrimp, pickled with fennel, onion, and peppers, became a local staple. Even when the restaurant temporarily removed it from the menu, they shared the recipe so fans could make it at home, a testament to its cult status. My version honors this classic!
Get the Recipe: A Recipe for Charleston Pickled Spiced Shrimp

Sweet Potato & Steak Salad with Carolina Mustard Vinaigrette

This late season Sweet Potato & Steak Salad with Carolina Mustard Vinaigrette elevates the humble sweet potato, a staple in the historical South, from its usual casserole setting to something truly refined. Roasted to perfection, the sweet potatoes are savory yet subtly sweet, creating a perfect foundation for thinly sliced grilled filet, ripe figs, and the sharp richness of cave-aged Roquefort. Topped with a tangy Carolina mustard vinaigrette, this salad beautifully merges the last hints of summer with the cozy flavors of autumn, transforming a Southern classic into roasted ‘epicurea.’

Get the Recipe: Sweet Potato & Steak Salad with Carolina Mustard Vinaigrette

Oven Baked Deep South Barbecue Ribs

Southern Living’s Test Kitchen made Oven Baked Deep South Barbecue Ribs a go-to for home cooks craving Southern ‘cue year-round, no smoker needed. Chef Jean-Pierre also champions this method, ensuring juicy, tender ribs through slow baking and a flavorful, caramelized finish. This approach keeps the rich flavors of barbecue alive, even in colder months.

Get the Recipe: Oven Baked Deep South Barbecue Ribs

Creamy Plantation Potato and Ham Soup

The Creamy Plantation Potato and Ham Soup was inspired by my first taste of a version served at Charleston’s historic Middleton Plantation. This hearty, russet-based potato soup incorporates the smoky richness of leftover ham and is perfect for using up that leftover ham bone. The flavors are brought to life with simple ingredients but offer layers of complexity, thanks to the smoky ham and creamy texture. It’s a comforting dish that evokes the spirit of Lowcountry cooking—if you know, you know.

Get the Recipe: Creamy Plantation Potato and Ham Soup

Charleston Shrimp and Grits with Crab Gravy

Charleston’s Shrimp and Grits are already iconic, but the addition of savory crab gravy—a rich Gullah Geechee tradition—makes this version truly unique. Passed down from a cook at the once-famous Hominy Grill, a Charleston restaurant spotlighted by Rachael Ray on her $40 a Day series, this recipe includes authentic elements from her grandmother, a Hammock Island descendant. While Hominy Grill didn’t serve it this way, the dish embodies true Lowcountry flavors, blending buttery grits with delicate crab gravy, a testament to Charleston’s culinary and cultural heritage

Get the Recipe: Charleston Shrimp and Grits with Crab Gravy

Piquant White Cheddar Pimento Cheese

Pimento cheese, known as the “caviar of the South,” has been elevated by chefs like Virginia Willis, who used it as a topping for her iconic tomato pie. My Piquant White Cheddar Pimento Cheese follows that lead, offering a bold, sharp twist perfect for pairing with burgers, spreading on crackers, or using as a mind-blowing filler for Deviled Eggs bringing new life to this Southern classic.

Get the Recipe: Piquant White Cheddar Pimento Cheese

Crispy Chicken with Herbed Carolina Gold Rice & Scratch Pan Gravy

Carolina Gold rice, introduced to Charleston in the 17th century, was once the backbone of the Lowcountry economy. Its popularity peaked before the Civil War, and though its cultivation declined after emancipation, it was revived in the 1980s. Celebrated by chefs like Mike Lata of FIG in Charleston, this heirloom rice is known for its buttery, nutty flavor. My Crispy Chicken with Herbed Carolina Gold Rice enhances its natural creaminess with fresh herbs, creating a dish that builds on this rich legacy.

Get the Recipe: Crispy Chicken with Herbed Carolina Gold Rice & Scratch Pan Gravy

Creamy Grits and Goat Cheese Breakfast Souffle

The Awendaw Soufflé, a Charleston classic, blends fluffy soufflé texture with creamy grits, rooted in Lowcountry traditions dating back to the Sewee people and popularized in Southern cookbooks​. My Creamy Grits and Goat Cheese Soufflé builds on this tradition with fresh herbs and homemade carrot green pesto, making it perfect for breakfast or dinner alongside roasted meats and seafood.

Get the Recipe: Creamy Grits and Goat Cheese Breakfast Souffle

3 Ingredient Buttermilk Biscuits

Charleston is a biscuit lover’s paradise, with standout spots like Poogan’s Porch, serving Southern comfort food since 1976, and Callie’s Hot Little Biscuit, featured on PBS’s How She Rolls for its award-winning biscuits. These soft, flaky staples are a Southern tradition. My 3-ingredient buttermilk biscuits carry on that legacy, making it simple for novice cooks to bake perfect biscuits. As my friend Brian says, “It ain’t Southern if it ain’t served with a biscuit!”

Get the Recipe: 3 Ingredient Buttermilk Biscuits

Coosaw Island Creamy Cold Crab Dip

Coosaw Island, located in South Carolina’s Sea Islands, is deeply tied to the Gullah Geechee culture, a community of African Americans descended from enslaved Africans brought to the region. Coosaw Island, just north of Beaufort and near the famous Parris Island Marine training base, remains an area where Gullah history is still vibrant. My Coosaw Island Creamy Cold Crab Dip honors the Gullah tradition, passed down from its maker who celebrates his grandmother’s legacy with every serving.

Get the Recipe: Coosaw Island Creamy Cold Crab Dip

Cheesy Cheddar Broccoli Casserole

Cheesy Cheddar Broccoli Casserole is a Southern staple rooted in both Southern and soul food traditions. Made with cheddar, broccoli, and a buttery cracker topping, it brings comfort and flavor to family meals or holiday gatherings. A favorite in Southern Living’s holiday menus, this dish is prized for its simplicity and adaptability. Famed chef and TV personality Paula Deen’s version with Ritz crackers and sharp cheddar popularized and mainstreamed this dish to stardom for parents of picky eaters​.

Get the Recipe: Cheesy Cheddar Broccoli Casserole

Cheddar Bay Breakfast Casserole with Sausage and Eggs

The Cheddar Bay Breakfast Casserole with Sausage and Eggs is a Southern tribute to comfort food and tradition. Bill Darden, founder of Red Lobster in 1968, introduced seafood to the masses, but it was the introduction of Cheddar Bay Biscuits in the 1990s that cemented their iconic status. In the South, biscuits are more than a side—they’re a way of life. This casserole repurposes those beloved biscuits, layering them with sausage, eggs, and cheese for a hearty, comforting breakfast.

Get the Recipe: Cheddar Bay Breakfast Casserole with Sausage and Eggs

Stuffed Deviled Crab: A South Carolina Lowcountry Classic

Deviled Crab is a Lowcountry favorite, and while my version isn’t from a famous chef, I’ve made it approachable for home cooks like me. This dish, often associated with Charleston chefs like The Lee Bros., features seasoned crab meat baked in a shell, creating a flavorful blend of tangy spices and buttery crab. The name “deviled” comes from the spicy seasonings used in the dish, a nod to its fiery kick. Deviled Crab has deep roots in Gullah culture, and my take honors that tradition.
Get the Recipe: Stuffed Deviled Crab

Copycat Cracker Barrel Country Fried Steak

Cracker Barrel, founded in 1969 in Lebanon, Tennessee, focuses on country-style home cooking to reflect the comfort and warmth of traditional Southern meals. Their Country Fried Steak with White Gravy is a fan favorite, embodying their focus on hearty, nostalgic food. My copycat version uses saltine crackers as a crispy coating, delivering that classic Southern flavor in just 45 minutes—perfect for bringing Cracker Barrel’s comfort to your home kitchen.

Get the Recipe: Copycat Cracker Barrel Country Fried Steak

A Sweet, Sticky, Spicy Bourbon Glaze

My Bourbon Glaze is a simple stovetop recipe that’s become a hit, especially with those searching for bourbon-infused dishes. James Beard Award-winning chef Sean Brock, known for reviving Southern traditions at McCrady’s and Husk, frequently uses bourbon to honor its Southern roots. This glaze adds a versatile, caramelized finish to grilled meats, holiday hams, or vegetables, bringing a touch of the South to any dish.

Get the Recipe: A Sweet, Sticky, Spicy Bourbon Glaze