YOUR GUIDE TO FROZEN TREATS. GET THE SCOOP ON ICE CREAM, FROZEN YOGURT, GELATO & SMOOTHIES.

Clearly summer vacation is coming to an end, but the arrival of fall traditions like school, dance classes, and football don’t necessarily usher out the still quite warm weather here in the Lowcountry. The need for cool treats will still be going strong for at least three more months. Honestly, does the cool treat season ever really end around here? Do you stop craving ice cream, frozen yogurt, gelato and smoothies when you store away your white jeans and flip flops? Nah, we don’t either.

It’s been called the “underground king of condiments” and its hip culinary cred comes, in part, from high-profile trendy chefs who are squirting it on everything from albacore tuna to zucchini.  But it’s not just the culinary elite; mainstream eateries  have boldly set the sassy bottle on tables right next to the tried-and-true duo of ketchup and mustard.

Here is what I know. It is difficult to interview a brewer, in a brewery, while standing up, trying to take notes and sip beer simultaneously. I managed awkwardly. Thus, I thought it only apropos that while I sit and type, I keep a beer nearby, just to keep the story consistent. You’ll thank me at the end.

Popeye and his spinach need to make way for the new “Queen of Greens.”

Vitamin-rich kale has long been a staple of southern cuisine but is gaining world-wide popularity for one simple reason — it’s one of the healthiest foods you can eat.  While all unprocessed vegetables are good for your health, kale offers a few added benefits, protecting against several cancers while lowering cholesterol.

“It’s basically the closest relative to wild cabbage,” said Lindsay Martin, a wellness coach and dietician at Hilton Head Health. “It’s considered one of those cruciferous vegetables, which have been shown to have numerous health benefits.”

By Sally Kerr-Dineen

I grew up in the north – Poughkeepsie, N.Y., to be exact. So summer and grilling had a very short seasonal window, unlike here in the Lowcountry.  Up in the frozen north, we couldn’t wait for that first backyard barbecue when we pulled out the dusty old grill from the garage.  Now, my grill gets fired up pretty much all year round — I even use it to roast my Thanksgiving and Christmas turkeys (hey, it frees up the oven). 

The culinary creation you see above is called the “P-Nutty BBQ Chicken Quesadilla,” and it is 8-year-old Hilton Head Island girl Mallory Russell’s entry in the “Jif Most Creative Peanut Butter Sandwich Contest.” While barbecued chicken may seem an odd substitute for, say, jelly, the people at Jif must have been impressed, as Russell has been named one of 10 finalists nationwide who will compete to win $10,000 toward educational products.

UPDATE: She won. Click here to read all the details.

So now that we’re past Halloween, without question the most pumpkin-heavy holiday on the calendar, you think you’re done with these bright orange gourd. Think again. The humble pumpkin is not just a smiling home for a candle during trick or treating. This is an incredibly versatile squash.  You can boil, bake, steam, puree, mash or cube and roast the flesh.  They’re savory or sweet and you could even use them as a vase or serving “dish.” Plus pumpkins are a great source of vitamin A, and only about 100 calories per cup.

This chili is up … and it’s good!
The tech of tailgating has elevated the art of outdoor pre-gaming from its humble roots of charred franks slowly shriveling on charcoal to a nearly gourmet experience.

The ingredients in these iconic Lowcountry dishes may seem familiar, but the recipes are decidedly not. With these coastal-inspired ideas you can turn shrimp and grits into a shrimp and cornmeal spoonbread soufflé, or roast your Lowcountry boil on the BBQ.