Food

Spanakopita with Mushrooms2

Serves 4 as a main course or 8 as a side dish

FILLING:

1 10-ounce package frozen chopped spinach, cooked and drained
4 ounces feta or blue cheese crumbles
1 cup ricotta cheese
2 eggs, beaten
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 pound white button mushrooms, stems trimmed and thinly sliced
1 onion, finely chopped
2 tablespoons butter
2 tablespoons extra-virgin olive oil 

Food, like fashion, has cycles. For example, fashion houses are saying that florals and pastels will make a comeback this year, but don’t expect demure, namby-pamby patterns and colors. And that goes for food, too; we foodies have high expectations and want our food to shine on the catwalk, too. Dishes must look pretty, but they’ve also got to taste good — really good. We’ve all jumped on a food bandwagon and tried a food trend or two. Acai bowls and avocado toast are hot but, predictably, they will be replaced with something new and exciting. Luckily, it isn’t too hard to keep up with the latest food trends thanks to television shows, websites, blogs, apps, podcasts, social media, newspapers and magazines, word of mouth and restaurants. Here are a few food trends to enjoy now — and good news: Some are very easy to make at home.

When legendary restaurateur Charlie Golson fell ill, friends and family rallied to keep his beloved island restaurant running.

If there are two things that define a visit to Charlie’s L’etoile Verte (French for “Charlie’s Green Star”), they are constant change and a sense of sharing.

MidiCi Pizza will open in the spring at the old Hilton Head Brewing Company location in Reilley’s Plaza. The restaurant will serve authentic and traditional Neapolitan cuisine with natural, fresh ingredients. Acclaimed Italian restauranteurs Peppe Miele and Mario Vollera created the menu and Los Angeles architect Sam Marshall designed the 3,000-square-foot restaurant. For more information, go to www.myMidiCi.com

crabMany areas of the United States have their own version of deviled crab. In Florida, Cuban rolls are wrapped around crabmeat and fried. In Maryland, crab is bathed in a delicious white sauce and baked. But few places do deviled crab like Daufuskie Island.

Surrounded by the natural bounty of Lowcountry waters, it’s only natural that Daufuskie would perfect its deviled crab recipe. Following instructions passed down through generations, the residents of this small Sea Island all chipped in to produce the delicacy. Crabs were brought from the boats to waiting schoolchildren, who would pick them clean after school.

The Cracked Egg will be Ridgeland’s latest breakfast spot, taking over the former Joe Loves Lobster Rolls location at 2915 Okatie Highway. The Cracked Egg’s first location opened in Port Royal in April and a third location is in the works for Beaufort. The menu will include simple breakfast, lunch and dinner items. The Cracked Egg will be open from 5 a.m. to 3 p.m. daily. 

Nonna Rosa, an Italian restaurant in Okatie, has opened a second location in Bluffton. The new restaurant serves Italian dishes with a modern twist. Chef Mariona Carannante of Naples, Italy, attended culinary school in Rome and trained throughout Italy and Europe. Carannante’s brother Peppe Gialone is a co-owner and chef. The Bluffton location opens every day at 4 p.m. for dinner at 5 Godfrey Place. 

’Tis the season for gathering around the table with family and friends. But sometimes fixing that festive feast can be a little overwhelming. To make things easier for cooks who aren’t master chefs, we at Monthly have put together this simple but elegant meal that’s perfect for holiday entertaining.

“Easy” can be misleading. Yes, these festive recipes have fewer ingredients and steps than, say, a holiday meal of ham, turkey, duck or roasts with two or three side dishes and elaborate desserts, but that does not in any way mean that they are any less delicious or fall short of a pleasing presentation.

GO-TO ADVICE FOR WINNING WINES AND COCKTAILS

My friends, here we are again. Another year has flown by and we are staring down the barrel of the holiday season. So many presents to buy and wrap, so many meals to plan and prepare… It can be daunting, especially without the benefits of a festive tipple. But what should we drink? Here are a few tips to get you in the holiday spirit:

THIS TASTY ACORN SQUASH RECIPE SATISFIES EVERYONE’S DIET

Nov. 1 is World Vegan Day. It also kicks off World Vegan Month, which came to fruition in 1994 thanks to the efforts of Louise Wallace, then-president of The Vegan Society. The initial movement took root in 1944, when the Vegan Society was formed as an offshoot of The Vegetarian Society to highlight the differences between the two. Vegetarians don’t eat meat, while vegans take it a step further and do not consume — or often use or wear — food and products derived from animal products, such as milk, eggs and leather. Thanks to a rise in “ethical veganism,” it is no longer unusual to see vegan dishes offered on most restaurant menus or vegan products stocked on grocery store shelves.