Recipe: Greek Lentils
byGreek Lentils Unlike a bowl of iceberg lettuce, this savory side satisfies. Gluten free, dairy free, vegan, vegetarian. Prep time: 20 minutes Cook time: 25…
Food
Recipe: Vegetarian Salad
byDietary restrictions got you down? These plant-based bites are stacked with nutrients—and flavor, too.
Where There’s a Will
byThis spring, Will Herrington took his show on the road, moving from Kitchen 320 at B Historic Savannah hotel to the more eclectic environs…
An interview with restaurateur Ele Tran
byPeople often tell Ele Tran that they eat at one of her restaurants every day of the week.
What’s Cookin’
byDishing with chefs at eight of Savannah’s newest restaurants. Photography by Jason B. James
In Good Hands
byOne of them learned to bake in her grandmother’s kitchen, another attended culinary school. Several are from Savannah, one is from Philadelphia, and a…
Out of the Blue
byOn a sleepy corner at the eastern edge of the Starland District, things are about to get a lot more fun.
From Ireland, With Love (and Guinness)
byIn the fall of 2017, James Walsh, Ray Burns and Jim McCourt opened Prohibition, four years after introducing their first location in Charleston. While…
The Next Big Thing
byAnthony Debreceny elevated the traditional downtown café with The Collins Quarter, and The Deck chiced up the idea of a Tybee beach bar.
Fox & Fig’s Chana Masala Chili
byWhen Clay Ehmke was a “poor vegan” living in Austin, Texas, he’d whip up a big batch of chickpeas, tempeh, tomatoes and spices and…