Many mornings, I awake dreaming of cheese. It’s a strange admission, but it’s true. I believe my love of cheese goes back to my French years. Nearly every day of every seven of those years began with a toasted baguette … Continue reading →
"Herrick’s philosophy of cooking what’s fresh that day—and building your pantry to support that style of cooking—is inspiring, encouraging us to shake loose our reliance on shopping lists and take our cues directly from the source." Matt Lee and Ted Lee...More
The Obstinate Daughter
Here is a link from yesterday's post on The Permant Tourist Charleston about this brand new, shining restaurant on Sullivan's Island:
Peas and Carrots (lower left) and SC Peach Salad from The Obstinate Daughter.