 Search
Link |
|
Food & Drink Archive
Recipe: Fusion Grill's 'Day After Thanksgiving Sandwich'
(11/21/05)
Your very first time
Young professionals take turkey reins, start new traditions with friends (11/21/05)
Recipe: Mom's Sweet Potato Pie
(11/14/05)
3 more for sweet taters
(11/14/05)
Eat your veggies for dessert
Thanksgiving fave ditches the marshmallows for whipped cream (11/14/05)
Recipe: Sour Cream & Chive Mashed Potatoes
(11/07/05)
3 more for mashed potatoes
(11/07/05)
It's not a meal without 'taters
Downtown restaurant serves mashed potatoes as comfort food (11/07/05)
Recipe: Macadamia-crusted Tofu with Peach Ginger Sauce
(10/31/05)
3 more for tofu
(10/31/05)
Grill offers meatless meals
Vegetarians, carnivores can both find food that is satisfying and healthy (10/31/05)
Break out the lederhosen
Spartanburg engineer plans Oktoberfest event (10/17/05)
3 more for area hotspots
(10/17/05)
Recipe: Symposium's Peanut Sauce
(10/17/05)
Surf while you eat
Restaurant keeps customers connected and well-fed (10/17/05)
Download our taxi cab cheat sheet
Find a ride with this printable business-card (10/11/05)
Recipe: Party batch of Margaritas
(10/10/05)
3 more for margaritas
(10/10/05)
The debate: salt or no salt
(10/10/05)
Going beyond tequila
Margarita has mysterious origins, but mass appeal (10/10/05)
In good taste
A festival is a fine thing, but a festival that celebrates food is something special. Fall for Greenville is an annual three-day event that showcases the culinary delights of the city, from gourmet cuisine to ice cream. (10/10/05)
3 more for chicken salad
(09/26/05)
Recipe: Bonnie's Chicken Salad
(09/26/05)
Crowing over chicken salad
TR coffee shop puts pressure on the lunch special (09/26/05)
Fairly unique array of foods
From corn dogs to funnel cakes, the fair's got tasty treats covered (09/06/05)
Fair food guide
This is a excerpt (and prices) from last year's fair food guide by Reed Messer. Food this year will be similar. (08/29/05)
Recipe: Southwestern potato salad
Check out this tasty side from Trish Balentine of the Corporate Deli (08/29/05)
5 ideas for pre-made spreads
(08/29/05)
Tailgating hot spots
(08/29/05)
Pigskin pig outs
Gameday is about food, fun, football (08/29/05)
Recipe: Philly cheesesteak 'Whiz, wit'
DId you know the original Philly Cheese Steak was made with Cheese Whiz? (08/22/05)
3 more places to get a philly cheese
(08/22/05)
Steak on a roll
It's grilled goodness loaded onto a hoagie (08/22/05)
Cafe takes breakfast seriously
(08/08/05)
Breakfast: Just eat it
Guzzling gallons of coffee doesn't cut it (08/08/05)
Recipe: Pho Beef and Noodle Soup
Monsoon Noodle House's Jam Teso presents this declicious noodle meal. (08/05/05)
4 more noodle places
(08/05/05)
Oodles of noodles
A quick and inexpensive way to eat exotic (08/05/05)
Young chef is no greenhorn
Steven Devereaux Greene has been working as a chef since he was 15. His last job was at the five-star Woodland's Resort and Inn in Summerville. But he left to start Devereaux's with his two brothers and their uncle. (07/26/05)
Recipe: Peach Salsa
This salsa makes a great topping for grilled whitefish such as grouper or mahi-mahi or on grilled chicken breast. (07/18/05)
3 more places to get peaches
(07/18/05)
Fuzzy food finds
Peaches are a summertime treat (07/18/05)
Recipe: Pickled Honshimeji Mushrooms
(07/18/05)
Recipe: Cumin Scented Lump Crab Salad
(07/18/05)
Recipe: Asian Chicken Salad
Try this tasy salad from Jordan's Cuisine's head chef Matt Lee (07/05/05)
3 more on the North Side
(07/05/05)
More than just a name
Restaurant serves as memorial to chef's friend (07/05/05)
3 more for grilled cheese
(06/27/05)
A grown-up grilled cheese
The classic sandwich has moved past the single slice (06/27/05)
Recipe: Casey's Ultimate Grilled Cheese
Karrie Kafe's chef and owner Karrie Troyano serves up this lunchtime favorite (06/27/05)
Warm weather soup
Cold soup can be good for the soul (06/20/05)
Soup's on at these local places
(06/20/05)
Recipe: Strawberry Gazpacho
Saffron chef Brandon McNeely presents this tasty treat. (06/20/05)
More long-lasting restaurants
(06/13/05)
True blue fans like Ike's
You can call it a landmark, but it's not pretentious. You can call it a gathering spot, but it's not clique-ish. The customers call themselves "Ike-aholics." (06/13/05)
Clemson's Solé
Solé and others offer outdoor dining for warm days (06/07/05)
A guide to more outdoor places
(06/07/05)
In Vino Veritas
Freedom Weekend Aloft goes classy with wine tastings (05/23/05)
More family-owned restaurants
(05/16/05)
Greenville's family tradition
Renovated Peppermill is a slick new addition (05/16/05)
Why people help people
The simple story of goodwill at Sabroso (05/09/05)
Cindo de Mayo events
(05/03/05)
Some like it hot ... and original
Rosalinda's offers a taste of authentic Mexican fare (05/03/05)
Guide to Mexican beers
Some beers just seem to go with a holiday. Around Christmas, we warm up with winter ale. On St. Patrick's Day, stout is the stuff to drink. And on the Mexican holiday of Cinco de Mayo, it's time to enjoy a brew or two from south of the border (05/02/05)
More revamped restaurants
(04/24/05)
Downtown delicacy reinvented
A year after remodeling, Tsunami still a hit with young professionals (04/24/05)
More places to take a break
(04/18/05)
Winding down after work
Hangouts offer solace for the battered office-dwelling soul (04/18/05)
The Upstate's Bar Guide
Check out our online bar guide featuring over 250 Upstate bars, or pick up your copy of the Bar Guide in this week's Link (04/11/05)
More martini places
(04/11/05)
Hop on the martini craze
Countless flavors keep classic martinis at the tip of our lips (04/11/05)
Hungry artists draw on cafe crowds
Walls provide conversation/exposure; any sale is icing (04/04/05)
A guide to restaurants that feature art
(04/04/05)
More Upstate rib places
(03/28/05)
Bone-gnawing good ribs
Brick City is a place where you can sit quietly and relax with a glass of wine, or hunker down at the bar with a draft beer to watch the basketball game (03/28/05)
Cooking scenario: Butterscotch pudding
We continue on with the comfort food theme for the cooking scenario. This week's texture - creamy. (03/21/05)
Guide to Upstate bruch locales
(03/21/05)
Sleep 'til noon, still get eggs
I'm amazed at the number of people I've spoken to within the past week who have never done brunch - the culinary phenomenon of being hungry despite being too late for breakfast, too early for lunch. The frequent excuse? "Still asleep." (03/21/05)
Grub at the end of the rainbow
It's cheaper than going to Ireland, but it's like the same thing. (03/14/05)
Cooking senario: Beef and Guinness Pie
Whether you're planning on throwing a wild party or just celebrating March 17 solo, you can salute the Irish with this dish from Michael Burnham. (03/14/05)
Wee guide to Irish brew
Gather 'round, lads and lassies, and let's talk about Irish beer in America. (03/14/05)
More Landrum places
(03/07/05)
Pub a jewel in Landrum
Old, new world beers served with a smile (03/07/05)
Cooking scenario: Meat Loaf with Pepper Jack Filling
Longing for some comfort food on these waning winter nights, but want some spice too? Try this innovative meatloaf recipe that gets its kicks from pepper jack cheese. (03/07/05)
More hotel bars
(02/28/05)
More than a night's stay
Marriott's new restaurant, Giatu, goes contemporary (02/28/05)
Cooking scenario: hickory smoked pork chops
Got company coming? Need something to impress, satisfy but doesn't take too much supervision? Try pork chops. (02/28/05)
Cooking scenario: Cranberry and Apple Crisp
According to some sources, the groundhog saw his shadow. So winter's gonna be hanging on. But you can stay warm with this dessert or you can top it with ice cream. (02/22/05)
More great places for rehearsal dinners
(02/22/05)
Looking at rehearsal dinners
Friday night affairs range from classy to laid-back (02/22/05)
More suggestions for cake
(02/14/05)
Nothing says birthday like cake
When I was little it wasn't Christmas that I looked forward to most every year. It wasn't Halloween or Thanksgiving either. It was my birthday - that one glorious day that was all about me, me, me. (02/14/05)
Cooking scenario: Green Bean Casserole
No matter where you go or what you do in life, there are some things that never change. One of those things is the need for comfort food. (02/14/05)
More suggestions for dates
(02/07/05)
Where to go on that date
The Melting Pot provides escape for couples on V-day (02/07/05)
Cooking scenario: Savory Onion Pie
Here's a great lunch or supper dish that'll provide heat even on the fiercest winter day. (02/07/05)
Your guide to pizza
(01/31/05)
Pizza blitz
Super Bowl parties send pies flying (01/31/05)
Cooking scenario: Salmon spread
Wanna impress at the big Super Bowl party? Scrap the nachos and bean dip, and try some salmon spread instead. (01/31/05)
Your guide to oysters
(01/24/05)
Their world is oysters
First it was fine dining, then coffee, then fancy shoes. Now it's the mollusk that reigns supreme in Greer. (01/24/05)
Cooking scenario: Hash Brown Ham Quiche
Need a quick brunch fix? Try hash brown quiche. It unites some of the best things about breakfast into one dish, so how can you go wrong? (01/24/05)
Your guide to crème brulée
(01/17/05)
Cream never tasted so good
Since we are still in the infant stages of 2005 and many of us are holding steadfast to those resolutions, I should probably insert a dieting disclaimer here. Be forewarned: only the devout and disciplined should read any further. (01/17/05)
Cooking scenario: Tuna and Cheese Casserole
Has the holidays left you with an insatiable need for the comfort of home? No? Well this casserole will do the trick either way. (01/17/05)
Your guide to restaurants with healthy fare
(01/10/05)
Eat and drink healthier
Achieve broad and popular goal at places like The Health Bar (01/10/05)
Cooking scenario: Peanut Butter Oak Bars
Need a belated gift? What better way to say, 'I'm sorry I forgot you, but let me make it up to you,' than with cookies? (01/10/05)
Cooking scenario: Hawaiian Ham
Hawaii is a hard place to celebrate the season. According to a recent NPR report, there was such a lack of Christmas trees there that one man imported them and subsequently sold the traditional holiday arbors for as much as $265 a piece. Luckily, it's not so hard for mainlanders to celebrate Hawaii as part of their holiday shindigs. (01/03/05)
Cooking glossary
Terms every cook needs to know (01/03/05)
Learn to cook
One chef's advice for taking on the kitchen (01/03/05)
Your New Year's Eve guide
(12/27/04)
You've got options
Plenty of New Year's Eve bashes for partiers (12/27/04)
Cooking scenario: Chevre Rosotto with Basil and Crabmeat
Andrea Johnson of Greer has a Chevre recipe that speaks to her more exotic tastes but will still keep her family happy. (12/27/04)
Surviving the New Year hangover
Whether you're partying down in Phoenix, drinking it up in Denver or sipping in the New Year in Spartanburg, you're likely to have a raging headache on Day 1, 2005. (12/27/04)
Holiday duck hunting guide
(12/20/04)
Feathered fare
Duck makes appearances on holiday menus (12/20/04)
Cooking scenario: Maple Sweet Potato Cheesecake
Sweet potatoes abound during winter and are versatile beyond just casseroles and pies. (12/20/04)
Cooking scenario: Caesar's Pasta Chicken Salad
Want to bring something to that holiday potluck, but don't want it to be that pasta salad nobody touched last year? Then here's a recipe for you. (12/13/04)
Your holiday catering guide
(12/13/04)
Let the pros do it
In the catering biz, there's a mounting list of things to do - Christmas events, New Year's Eve balls, and Super Bowl blowouts, just to name a few. (12/13/04)
Cooking scenario with Zina Draz
So what are your thoughts on chickpeas? No really, I have a point. (12/06/04)
Your courtside guide
(12/06/04)
The mall has options, baby
Food courts a staple of the shopping season (12/06/04)
Dining in Pendleton
(11/29/04)
Southern charm
Restaurant's food rooted in past (11/29/04)
Cooking scenario with Andrea Johnson
It's that time of year when nothing sounds better than a nice warm bowl of soup. (11/29/04)
Get turkey out
An alternative to traditional Thanksgiving (11/23/04)
More places to have turkey out
(11/23/04)
Cooking scenario with Michael Burnham
My favorite part of Thanksgiving dinner is really the stuffing. And research in the area has shown that I'm not alone. (11/23/04)
More sweet tooth destinations
(11/16/04)
The sweet life
Anderson bakery leads list happy for holiday arrival (11/16/04)
Cooking scenario with Keith Jackson
Reunions are in the air - family, that is. With the holidays on the march and get-togethers inevitable, you could be facing the issue of what to make for the visiting fam. (11/15/04)
Cooking scenario with Rick Vicaro
Holiday season is just about upon us. Maybe this means you'll be playing host at parties, or maybe you'll be attending some and need something to bring. (11/08/04)
DUI strips--do they work?
Link reporter Price Atkinson drank nearly a six-pack to bring readers this story, a look at the accuracy and reliability of DUI strips. (11/08/04)
Cultural fusion food guide
(11/08/04)
Diverse approach
Aloha Restaurant on the west side of Spartanburg is a place that seems to be in the throes of a perpetual identity crisis, which turns out to be a good thing for patrons. (11/08/04)
More places for the Reuben
(11/01/04)
Guide to Reubens
Many may be surprised to find the definitive origin of the Reuben to be inconclusive, but the fact is that there is a bunch of folklore surrounding this mysterious sandwich. (11/01/04)
Cooking scenario with Keith Jackson
It seems that we have reached that time of year where you want to spend more time enjoying the beauty outside than inside washing dishes. Yes, it is definitely casserole weather. (11/01/04)
The ale scale
If you're strapped for cash and looking to score a brew, we've found some of the cheapest beer around, where you'll get more bang for your buck. (11/01/04)
The brewing process
(11/01/04)
Random beer facts
(11/01/04)
Candy cravings
As an adult, it's about hoarding the good stuff while trying not to be the cheap neighbor. So here's a quick guide to some good and bad candy choices for Halloween. (10/25/04)
Cooking scenario with Michael Burnham
You've got the jack-o'-lantern, the cobwebs in the trees, even the costume. So what's missing? Just a phenomenal recipe that'll capture the flavor and the spirit of the season, or, maybe that'll just taste good. (10/25/04)
A competitive market for liquors
Here are some more drinks that have emerged into the food & drink market in recent years. (10/25/04)
Gin plays catch up
Marketers, distributors trying to tempt the vodka crowd. (10/25/04)
Cooking scenario with Matt Williamson
People are scared of the green stuff. I don't know why, maybe it's the color or the texture they can't get over. But, once you give it a try you will make this stuff all the time. (10/18/04)
More burritos, tacos and spicy fare
(10/18/04)
Burrito pioneers in Taylors
"In the beginning, there was one." While that may sound like a Bible verse, it's actually it's how Dave Stockwell describes the very first south-of-the-border restaurant this state had ever seen. (10/18/04)
More delis and Mediterranean fare
(10/11/04)
Café creates a cool vibe
We've already discussed the North End emerging as the grassroots version of downtown, the Wrigley Field to West End's Camden Yards, but now there's one more addition to this avant-garde area to prove it. (10/11/04)
Cooking scenario with Keith Jackson
Now, squash is big during this time of year, and in season, so hang it on your door, or try this recipe. (10/11/04)
What's in your cart?
It's been a fairly common trend to meet, or at least browse, members of the opposite sex at grocery stores. Because of this, some are conscious of what's in your cart, because the food you choose says something, but we just weren't sure what. (10/04/04)
Cooking scenario with Rick Vicaro
This week's scenario comes straight from the kitchen of chef Rick Vicaro, a 20-year cooking veteran and owner of Piece A Cake in Greenville, a family- run bakery specializing in New York style gourmet cheesecake. (10/04/04)
Carving out a niche
Michael Burnham (10/04/04)
Lifestyle, not a choice
Rodney Freidank (10/04/04)
The secret moves
Katsu So (10/04/04)
It's about the food
Ben Gold (10/04/04)
Be a chef
If you want to become a chef, there's basically two ways for that to happen. (10/04/04)
Young guns: Chefs in the Upstate
Tall whites hats. Grumpy attitudes. Knives flying. That's what a lot of people think when it comes to a chef. Think again. (10/04/04)
More places to find your wine
(09/27/04)
Wine tips
Mandrés Moran at Northampton Wines gave me a quick tour of the world of wine and answered questions from a wannabe. (09/27/04)
Pairing wine with food
Choosing doesn't have to be intimidating (09/27/04)
Cooking scenario with Michael Burnham
Remember when you were a kid eating animal crackers and you would match the tiger head with the giraffe body? It was like your own cross-breeding experiment. (09/27/04)
Cooking scenario: boiled peanuts
Is there any better road-trip food than boiled peanuts? They are easily transportable, pretty cheap and so delicious (despite what my northern relatives say). (09/20/04)
More roadside restaurant choices
(09/20/04)
Stops along the road
Stands, diners and more along our highways (09/20/04)
Cooking scenario with Gaetano Barbuto
It's Sunday, or maybe just a day when you feel like something other than the usual frozen dinner. (09/13/04)
A look at local sports bars
(09/13/04)
A sporting chance
Grills comes to the WestEnd (09/13/04)
Cooking scenario with Lillia's dad
In honor of the upcoming Upstate fair, we thought we'd follow suit with this week's cooking scenario. This one comes straight from my dad, who has made this particular version of popcorn for as long as I can remember. (09/07/04)
Food booths at the fair
(09/07/04)
Food's fair game
Booths offer something for every palate (09/07/04)
Cooking scenario with Lorna Kay
The tickets are bought and the grill is packed. But what to serve to tailgaters who crave something sweet? (08/30/04)
Clemson game day parking
(08/30/04)
Three types of tailgaters
(08/30/04)
Insider tips
(08/30/04)
Tiger tailgating
It's all about the food ... and the football (08/30/04)
How to throw a party
If throwing a party conjures up images of elegantly dressed men and women holding martini glasses and discussing the broader meaning of Nietzsche’s philosophy of truth and knowledge, then never fear, a new era is upon us. (08/23/04)
Bunco night leads to potential cookbook?
So, you've got a group of Bunco players and, because it's a party, you decide to add food to the mix. (08/23/04)
Cooking scenario with Gaetano Barbuto
It's Sunday, or maybe just a day when you feel like having something other than the usual frozen dinner. Either way, here's a good recipe for steak. (08/23/04)
Lounge destinations around town
(08/23/04)
The Lounge Lizards
Finding some out-of-the-way hangouts in the Upstate (08/23/04)
More decent places for a date
(08/16/04)
An intimate experience
Guytano's opens Tuscan-American joint downtown (08/16/04)
Cooking scenarios with Upstate chefs: Mediterannia Espresso Cafe and Wine Bar's Zina Draz
So chickpeas were on sale and you went a little overboard. Don't worry, you can put them to good use by making falafel. (08/16/04)
The trendy playground
Coffee shops keep adding technological perks (08/09/04)
Some coffee house connections
(08/09/04)
Cooking scenario with Clayton Kale
Peach ice cream is my grandmother's recipe, and she cooked in the old world way of "a little of this and a little of that," so it's vague. But it's good. (08/09/04)
Cooking scenarios with Upstate chefs: GHS' Keith Jackson
You've been doing so well heeding the advice of nutritionists and doctors, but now you're faced with fried chicken. (08/02/04)
Looking to entertain the kids?
Children-friendly eateries all over the Upstate (08/02/04)
Play with your food
An affordable alternative from boredom and DVDs (08/02/04)
A guide to healthy eating in the Upstate
(07/26/04)
Chef spices up lunch
Mediterranean fare offers a lighter midday meal (07/26/04)
Cooking scenarios with Upstate chefs: Mediterannia Espresso Cafe and Wine Bar's Zina Draz
Versatility is the theme this week. What does this mean for the cooking scenario? The recipe must fill more than one meal requirement. (07/26/04)
Manning the G-Spot
Bar manager rocks the square (07/26/04)
The area's best doughnuts
(07/19/04)
Doughnut decision
Pick your doughnut: Krispy Kreme vs. Dunkin' Donuts (07/19/04)
Cooking scenarios with Upstate chefs: La Boheme's Gaetano Barbuto
So this recipe may be a little more involved, and include some fancy words, but don't let that deter you from making this delicious dessert. It's a good choice if you're craving something sweet, smooth, creamy ... okay I'll stop there. (07/19/04)
Cooking scenarios with Upstate chefs: GHS' Keith Jackson
Got some fish to fry? Don't. Grill it instead. (07/13/04)
A guide to Upstate dives
(07/13/04)
A true dive bar
The Bait Shack relishes dank but popular rep (07/13/04)
Cooking scenarios with Upstate chefs: La Boheme's Gaetano Barbuto
Looking for something on the lighter side for summer? Try a salad. Contrary to popular belief, it is possible to impress and satiate with a lettuce treat. (07/06/04)
Pelham's restaurant row
(07/06/04)
Dining all in one place
"Where do you want to eat?" is a perpetually confounding and frustrating question my husband and I volley back and forth on a daily basis. (07/06/04)
Cooking scenarios with Upstate chefs: The Greenville News' Amy Bishop
So you're going on a picnic. You've got a blanket to sit on and even a fancy picnic basket. Now, you just need something to picnic on. Here's a pasta salad recipe from Amy Bishop, that's easy enough for those not kitchen inclined. (06/29/04)
Guide to Upstate picnic providers
(06/29/04)
Picnics for 4 personalities
No matter what your picnicking pleasure may be, there's plenty of options for romantic dining, a laid back meal, kid-friendly cuisine and adventures. (06/29/04)
Cooking scenarios with Upstate chefs: The Greenville News' Amy Bishop
Have a party coming up and we're a little past the chips and salsa fare. Want something classy, but not snobbish. (06/21/04)
A sampling of Upstate jazz spots
(06/21/04)
Have a pint in the old world
Addy's pub offers stylish jazz and unique atmosphere. (06/21/04)
Cooking scenarios with Upstate chefs: Indian Grocer's Sarajini Rege
Already, the smell of barbecue permeates the air. But, what to make for the low-carb, vegetarian dinner guest at a cookout? (06/14/04)
Guide to Upstate hot dog restaurants
(06/14/04)
Hot dogs and baseball
American pastime feeding the addiction at the ballpark. (06/14/04)
Cooking scenarios with Upstate chefs: Cakes by Carmen's Carmen Kase
Truly decadent wedding cakes can cost up to $15 per guest. That's a lot for something that will be gone within a couple of hours. Looking to shave cost from that part of the wedding budget? Why not make your own delectable dessert? (06/07/04)
A sampling of crab cakes in the Upstate
Crab cakes are an Upstate specialty and there are plenty of area restaurants that serve the tasty treat. (06/07/04)
Everyone's best dish
While some eat crab cakes at every meal possible, others do enjoy a good crab cake from time to time. In the Upstate, every restaurant that serves them makes the same promise--that theirs are the best around. (06/07/04)
Here's the scoop on some Upstate ice cream parlors
There's some great ice cream parlors out there to cool down the summer heat. (06/01/04)
Screamin' into the 1960s and 1970s
At Tab's Dairy Bar, the bathrooms are outside. Rather, you have to go outside to get to them, as they're separate from the "indoor patio" part of the diner-like restaurant. (06/01/04)
Cooking scenarios with Upstate chefs: The Greenville Hospital Systems' Keith Jackson
Save time on cooking without skimping on taste by making a great marinade. (06/01/04)
3 summer drinks
While probably the most famous mint cocktail is the mint julep, there are plenty of other drinks that make use of either fresh mint leaves or mint flavoring in their preparation. (06/01/04)
Fire it up at Kanpai
At Kanpai of Tokyo, they fire up the flame and cook everything right in front of you, providing a fine culinary experience. (05/24/04)
Cooking scenarios with Upstate chefs: Sushi with Gusto's Hisamichi
While we're talking Japanese, you can cook up your own taste of Asian cuisine. Chef Hisamichi "Fuji" Fujimura, who helps run a sushi business, stopped in with his own recipe for Banzia Salmon. (05/24/04)
Japanese steakhouse guide
These steakhouses aren't of the American variety, but have their own special flavor of cuisine. (05/24/04)
Greek food in the Upstate
There are a few ... score of Greek restaurants in the Upstate to choose from. (05/17/04)
It's Greek to me
As far as Greek restaurants go, the Greek Grille at Cherrydale Point is the new kid on the block. (05/17/04)
Cooking scenarios with Upstate chefs: The Greenville Hospital Systems' Keith Jackson
Looking to get ready for summer? Then better stretch those grill muscles. Or, if it's just too sudden to jump into grilling, you can ease into the season with this recipe from Keith Jackson. (05/17/04)
Cooking scenarios with Upstate chefs
Planning a trip to France? Need to learn a little about the language and culture? You might consider buying a Michelin Guide cause this is only a short column. (05/10/04)
Indian food in the Upstate
More Indian cuisine to saisfy your tastes. (05/10/04)
Tastes enlightened
Looking for something different? Try Indian (05/10/04)
Cooking scenarios with Upstate chefs: Red Barn's Michael Burnham
What better way to show love for mom than with food? Michael Burnham has a recipe influenced by the special woman in his life that is sure to please the one in yours. (05/03/04)
Call him 'Big Mike'
Bartender uses dancing as drinking litmus test (05/03/04)
Guide to Upstate Thai restaurants
There are some great places in the Upstate to enjoy Thai cuisine. (05/03/04)
Thai one on
Royal Thai a secret among friends. (05/03/04)
Upstate hand-tossed pizza guide
Hand-tossed pizza crust is an art form and some of the family-owned pizza joints in the Upstate specialize in the showy culinary skill. (04/26/04)
The nuts and bolts inside
In all forms, with any topping, hot, cold or three days old, I love pizza as much as I love chocolate. Stranded on a desert island I would want Pizza Factory veggie pizza, Hershey's dark chocolate bars and Diet Coke. (04/26/04)
Cooking scenarios with Upstate chefs: Capri's Charles Hagood
There are many nutrients melted into a single slice of pizza ... well, there's calcium. (04/26/04)
Guide to Upstate barbeque
Barbeque sauce or mustard sauce, the battle is waged at these BBQ depots. (04/19/04)
Mmmmmm ... barbeque
A note to all y'all outlanders living down South: You're welcome here just remember--barbecue is a noun. (04/19/04)
Cooking scenarios with Upstate chefs: Garner's Natural Foods Janet Stathom
Chef Janet Stathom has her own take on this traditional southern dish that gives it an Asian flare. So don't cry for vegetarians, because sometimes, it ain't so bad. (04/19/04)
Cooking scenarios with Upstate chefs: Postcards from Paris' Harriss Cottingham
The meal was superb and now you want to wow your guest with dessert. Serve everyone a little dish of delight. Here's a bread pudding recipe from Harriss Cottingham. (04/13/04)
A guide to Upstate buffets
Because there never is enough food to go around, we've found some filling buffets to fill your gullet. (04/12/04)
Get stuffed for $7
It's one of those gotta-know-where-you're-going type of restaurants. Roosevelt's Struggle, or as locals and veterans call it "Struggles," is off the beaten path in Easley. (04/12/04)
Cooking scenarios with Upstate chefs: Latitude's Donald Hiers
Want to impress friends? Host a brunch. Want to impress them even more? Ditch the runny eggs and make quiche. (04/05/04)
Guide to Upstate brunches
Mix breakfast and lunch together into a mega-meal at these Upstate locales. (04/05/04)
The big brunch
Italian Market and Grill is one of many fine Easter hot spots (04/05/04)
Cooking scenarios with Upstate chefs: Saskatoon's Arthur Woo III
OK, here's one for you. I'm all out of hamburger, steak, chicken and pork, but there's a buffalo in my backyard, which I decide to shoot because I'm having company this weekend. What should I make? Piece of steak, says Arthur Woo III. (03/29/04)
More exotic meats
(03/29/04)
Daring dining in the Upstate
Guide to wild game, exotic meats and more out-of-the-ordinary fare at local restaurants. (03/29/04)
Time to get your 'game on'
If you don't have the skills to hunt wild game, then have Saskatoon do the work for you. (03/29/04)
Hooters brings the wings to the forefront
NCAA Tournament, post-softball place puts extra emphasis on wing selection. (03/22/04)
Best beer with Spicy Food?
Should you go for an inport or domestic when trying to quench the fire of a nuclear wing? (03/22/04)
Cooking scenarios with Upstate chefs: Wings on the Run's Wes Turner
The secret of good wings is in the sauce. Here's a recipe for "painful" sauce from Wes Turner, owner of Wings on the Run. (03/22/04)
A guide to Upstate chicken wings
Do you like your wings messy? Spicy? Bland? We've got 'em. (03/22/04)
Drink of the week: Red Bull and Vodka
The martini of the 21st Century? Maybe. (03/15/04)
Bartender of the week: Brew's Matt Buchanan
The bartenders' bartender loves a little competition. (03/15/04)
A vegetarian's survival story
Newcomer searches the Upstate for refuge in this meat-driven culture. (03/15/04)
A guide to Upstate finger foods
Forks? Spoons? Who needs 'em? Whip out the fingers and get eating at these restaurants. (03/15/04)
The Cazbah - 'diversity with an attitude'
Find out about the tapas trend at this unique downtown joint. (03/15/04)
Cooking scenarios with Upstate chefs: The Cazbah's Jake Blackwell
Can't get to a tapas bar? Don't worry, Jake Blackwell shares one of his recipes for a quick and easy fix. Enjoy, and don't forget to eat these treats with friends. (03/15/04)
St. Patty's day plans in the Upstate
An Irish pub guide to help you plan ahead for March 17 festivities. (03/08/04)
Share a pint in Delaney's
With St. Patrick's Day just around the corner, Delaney's Irish Pub in Spartanburg will certainly be hopping. (03/08/04)
Port City Java co-owners join Greenville's coffee landscape
Victor Austin, Jr. and Champ Covington are both doing something new. (03/08/04)
Drink of the week: Black & Tan
St. Patty's Day is here and it's time to tip up a Black & Tan. (03/08/04)
Cooking scenarios with Upstate chefs: Dougal McGuire's Patrick Linnane
Still a little chilly outside with the tail end of winter weather still around? A bowl of hot Irish stew will do the trick. (03/08/04)
Looking at diners in the Upstate
You don't feel like cooking and are hungry for breakfast? Need a warm meal? Don't want to spend $30? Try a diner. (03/01/04)
It's not just for breakfast
Papa's Breakfast Nook gets high marks from 24-hour customer base. (03/01/04)
Drink of the week: Bloody Mary
The Bloody Mary was first called the Red Snapper and used gin instead of vodka as its alcoholic fuel. (03/01/04)
Bartender of the week: Danica Johnson
Danica Johnson a regular fixture at Spartanburg's Hickory Tavern. (03/01/04)
Cooking scenarios with Upstate chefs: the Westin Poinsett's Ashley Smoak
Going to have some over-night company you want to impress with a gourmet breakfast? Ashley Smoak, executive chef at the Westin Poinsett, recommends this breakfast because omelets are easy to make. And they are filling. But this omelet isn't your every day ham-and-cheeser. (02/27/04)
Cooking scenarios with Upstate chefs: Cantinflas' Rosalinda Montalvo
Let's say you have a guest over for dinner only to find out he or she does not eat meat. No problem. Here's a starter from Rosalinda Montalvo. (02/23/04)
Bartender of the week: Joseph 'Lucky' Jollye
His given name is Joseph Jollye. His friends call him "Lucky." And if you've come to Blue Ridge Brewing Co. on the weekends, you're likely to consider him a friend. (02/23/04)
Drink of the week: Sake
In a nutshell (or really, in a small ceramic cup) this 700-year old beverage is fermented rice wine. (02/23/04)
Sushi (and related Asian choices)
Want noodles, egg rolls, sushi? Here's a list of Upstate restaurants that dish up Asian delights and more. (02/23/04)
Shabu Shabu
Hey - I can't think of a better way to eat raw fish than sushi. OK, it's the only way I can think of to eat raw fish. And I'm well aware that sushi is a lot more than just raw fish. (02/23/04)
Bartender of the week: Jessica Rinehart
A good memory is hard to forget. A bartender with a good memory is downright embedded on the skull. (02/16/04)
Famous New Orleans mix will blow you away for Mardis Gras
Just a few sips of this fruity drink will have you swaying in the wind. (02/16/04)
A little taste of Mardi Gras
Cajun and Creole fare isn't easy to find in the Upstate. But its influence can be felt in many dishes served around town. Whether you like it hot or mild, sweet or saucy, here are some local restaurants offering their traditional and non-traditional takes on New Orleans' flavor. (02/16/04)
A little Big Easy on Main Street
Betty Pearle's Bourbon Street Bordello is a Mardi Gras-themed restaurant masquerading as a sports bar and a sports bar disguised as an upscale eatery. (02/16/04)
Cooking scenarios with Upstate chefs: Betty Pearle's Craig McNamara
At the last minute your best friend wimps out on the big trip to Mardi Gras. Since he was the one driving, you and your friends are stuck in town. You decide to make the best out of a lousy situation by throwing your own Mardi Gras bash. But what to serve? No problem, here's a versatile blackening spice mixture from Craig McNamara to give any dish a Cajun flavor. (02/16/04)
Cooking scenarios with Upstate chefs
Looking to impress a date with a home-cooked meal? (02/09/04)
Ani Hayes, Bartender of the Week
Wind Wing's Ani Hayes tackles happy hours, martinis and an occational flirt. (02/09/04)
More 'romantic' ideas for Feb. 14
Why is 'romantic' in quotes? Because 'romantic' is a personalized word. (02/09/04)
Chicora Alley: Top notch for a date
Good people, check. Good location, check. Solid Greenville bar, check. (02/09/04)
|
