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CHARLESTON MAGAZINE'S NEW ONLINE DINING GUIDE

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Herd Provisions Roasted Carrots with Sage Pesto

Square Onion Pecan Sweet Potato Casserole

Corn pudding from Swig & Swine BBQ

Baked Mac & Cheese from Herd Provisions

The Glass Onion Collard Greens

Collard Greens from Rodney Scott’s BBQ

Sage Dressing from Square Onion

Mexican Street Corn

Corn Pudding with grilled corn relish

Cornbread

Sautéed Collard Greens

Green Shakshuka

Grits with Roasted Vegetables & Romesco

Quinoa Risotto with Winter Squash & Sweet Potato

Dukkah Cauliflower Schnitzel

Brussels Sprouts with Caramelized Onions & Bacon

Oyster Dressing

The Lee Bros. Deviled Crab

Charlotte Jenkins’s Oyster Purloo

Kardea Brown’s Gullah Red Rice

Sea Island Red Pea-Stuffed Collards from Basic Kitchen

Charleston Gold Rice Pilaf with Pomegranate & Mint from Basic Kitchen

Butternut Squash Tart from Basic Kitchen

Lowcountry Collard Greens

Salthouse Hoppin’ John

Apple, Sausage, & Fennel Biscuit Dressing

Apple & Bacon-Braised Collard Greens with Roasted Sweet Potatoes & Ginger-Turmeric Mashed Butternut Squash

Crab Cakes with Smoky Pumpkin Sauce

Twice-Baked Sweet Potatoes