Join local avian experts to explore the diverse land found on the northeast end of Folly Beach. The Lighthouse Inlet Heritage Preserve protects maritime forest, beach, dune, and marsh habitats, ...

Remove the top and bottom ends of the tomatoes and strip away any remaining core. Discard ends. Slice tomatoes into 1/2-inch slices, for a total of 12 slices, and set aside. Line a baking sheet with ...

Soak quail in buttermilk in refrigerator for at least six hours or overnight. When ready to cook, drain quail, rinse thoroughly with water, and pat dry with paper towels. Preheat oven to 400°F.

Chef’s note: Sometimes called lemon butter or lemon jam, this lovely sauce keeps in the refrigerator in a tightly closed container. It can be mixed with whipped cream or mascarpone and used as a ...

Slice the venison tenderloin into one-inch-long strips. Marinate overnight with the gin and juniper berries in a plastic container or a zippered plastic bag. The next day, in a food processor, mix ...

In a 4-quart heavy-bottomed saucepan, melt butter. Add onion, leeks, carrots, celery and garlic, and cook for two minutes. Add curry paste and curry powder and cook for about two minutes on medium ...

Rinse chicken with cold water and pat dry with paper towel. Mix together buttermilk and hot sauce; coat chicken and place in the refrigerator to soak for 10 hours. Mix flour with salt, pepper, garlic ...

Season squash with salt, pepper, and a dash of nutmeg. Drizzle squash with olive oil and place 1/2 tablespoon butter in cavity. Place squash in a baking pan filled with about 1/4 inch water. Cover pan ...

Using a mandolin or a vegetable peeler, cut the squash into 1/8-inch-thick ribbons until you reach the core and can see the seeds. Reserve the cores for corn stock. Working in batches, heat a large ...