Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Fresh, unsmoked ham makes a delicious roast.
This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year.
This rich, savory Lowcountry “per-loo” is a Charleston favorite.