A simple homemade favorite from Betty Masters’ kitchen for those cool fall evenings.
Something to warm up the night.
A creamy enhancement for Tomato Soup.
Long a staple on the Charleston cocktail party scene, this appetizer is easy to make and very tasty.
These thin, tasty crackers are a Charleston favorite.
Crab Cakes are enjoyed from the Eastern Shore of Maryland all the way to the Gulf Coast of Texas. Although some people like to add onions, green pepper, celery and who-knows-what to them, this recipe is for true Maryland style crab cakes- just crab meat, a little seasoning, and some stuff to hold it together.
A special treatment of brushetta with the sweet Vidalia.
A staple at parties across the south.
Chef Warren LeRuth’s restaurant was a New Orleans legend. This was the restaurant’s signature dish.
Created by “Count” Arnaud Cazenave, founder of Arnaud’s restaurant.
