Recipes

If you're looking for a crowd-pleasing chicken and rice dinner that can feed an army, your search ends here. Chicken bog, which shares a history with pilau, is a simple South Carolina staple that has stood the test of time. This big-batch chicken bog recipe comes from Kent Huggins, a Carolina native who has perfected his family's technique over decades. What sets Kent's version apart? His chicken bog (which uses a strict 3:1 stock-to-rice ratio) is cooked in the oven. This eliminates the temptation to stir the rice and ensures a perfectly boggy texture.

A co-worker and good friend introduced me to this okra rice recipe but never gave exact amounts. I worked to get it just right so I could share it with you. It is so good!

A colorful pasta salad with tricolor rotini, fresh vegetables, and tangy dressing. Fun, festive, and quick to prepare for gatherings.

This shrimp 'n' gravy, an original Charleston favorite, is usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.

Ground beef seasoned with Mexican spices, blended with pasta, beans, and cheese—a Tex-Mex-inspired one-pan meal for busy nights.

Cream cheese creates a luscious sauce with basil and roasted red pepper, turning this pasta into a velvety, flavor-packed dish.