To understand the cooking of South Carolina, Charleston, and the Lowcountry (the coast and Sea Islands region), start with rice. The grain helped build the state’s wealth and formed the base for what would become one of the most storied cuisines in the United States, producing dishes like Hoppin’ John, chicken bog, red rice, and purloo. The rise of rice in the Carolinas had a profound effect on the nation’s history too. As Charleston chef and writer Amethyst Ganaway puts it, “There would be no America without rice.”
But the prosperity that rice brought depended on the agricultural expertise and brutal exploitation of enslaved Africans brought to the region. Many came from rice-growing regions of West Africa, bringing knowledge of rice cultivation as well as ingredients such as benne (sesame), okra, field peas, and peanuts. These foodways would profoundly shape the cooking of the Lowcountry and beyond, and are central to Gullah Geechee cuisine, “a culture steeped deeply in its West Africanisms that survived long after the transatlantic slave trade,” writes Ganaway.
Then there’s the water. Long before Charleston became a colonial port, Indigenous communities harvested oysters and other seafood from the Lowcountry’s salt marshes and waterways. Those waters continue to supply shrimp, crab, fish, oysters, and other seafood that have shaped generations of South Carolina cooking. Charleston in particular sits where South Atlantic and Mid-Atlantic fisheries meet. “We’re basically getting double the fun, double the species,” explains James London, executive chef and owner of Chubby Fish. Here, that connection to the water appears in creamy shrimp salad, smoky shrimp purloo, flounder piccata, seafood gravy over rice grits, and simple shrimp and rice.
Barbecue offers another window into the state’s regional character. South Carolina is particularly associated with mustard-based barbecue sauce, but its traditions also encompass vinegar-and-pepper and tomato-based sauces, as well as its “iconic barbecue hash — “a pork gravy-meets-chili stew ladled over rice,” writes Kayleigh Ruller. For her, Carolina barbecue is “no-frills and red checkered baskets and sweet tea in styrofoam,” and served on tables crowded with hushpuppies, slaw, and banana pudding.
The complex intermingling of Indigenous, European, and West African traditions alongside Charleston’s connections to the Caribbean and the wider Atlantic world has shaped this iconic American cuisine. The recipes here reflect that rich culinary history, from okra purloo to crab rice. They also showcase corn, peaches, grits, and the pork-based barbecue associated with the state, with dishes from chefs and writers including Charlotte Jenkins, Sean Brock, Alexander Smalls, Edna Lewis, and Mike Lata.
Food & Wine has been celebrating the region with the Food & Wine Classic in Charleston since 2024, when the event expanded beyond its longtime home in Aspen for the first time. As the F&W Classic returns to the city this year, these recipes offer another way to experience Charleston and the Lowcountry through the ingredients, dishes, and culinary traditions that define the region.
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Okra Purloo with Bacon
Credit: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Okra and bacon complement the tender grains of parboiled rice in this savory purloo. Also known as converted rice, parboiled rice is blanched before being dried and milled to remove the bran and husk. In chef and cookbook author Charlotte Jenkins’ version, okra holds its own alongside smoky pork and aromatic vegetables. Add the onion once the bacon and ham are golden and beginning to crisp to keep them from scorching. The okra, meanwhile, is sautéed separately and folded in at the end so it stays firm and juicy rather than breaking down as the rice cooks.
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02 of 28
Olive Oil–Almond Cake with Fig Jam–Mascarpone Whipped Cream
Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
2026 F&W Best New Chef Hannah Welton of Welton’s Tiny Bakeshop in Charleston flavors this moist olive oil cake with orange zest and almond extract. Sliced almonds and turbinado sugar form a crisp, crackly topping as the cake bakes, while mascarpone whipped cream swirled with fig spread adds creamy richness and gentle sweetness.
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03 of 28
Chicken Bog
Credit: Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle
Jenni Lata, co-owner of Charleston restaurants FIG and The Ordinary, shares a recipe for chicken bog. It’s a comforting Lowcountry one-pot dish of tender shredded chicken, smoked sausage, and Carolina Gold rice cooked in a flavorful broth with onion, thyme, garlic, and bay leaves. Native to the coastal rice fields of South Carolina and Georgia, Carolina Gold rice gives the dish its distinctive texture. True to its name, chicken bog is moist and stewlike — wetter than a pilaf but heartier than a soup.
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04 of 28
Lowcountry Crab Rice
Credit: Courtesy of Peyton Beckwith
Brown butter, smoked paprika, ginger, and allspice bring warmth and richness to this Lowcountry dish of Carolina Gold rice and jumbo lump crabmeat. The heirloom rice’s fluffy grains soak up the spiced brown butter, while lemon juice cuts through the richness.
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05 of 28
Vegan Hoppin’ John
Credit: Fred Hardy / Food Styling by Melissa Gray Streett / Prop Styling by Shell Royster
Hoppin’ John, a Lowcountry dish with roots in the African diaspora, traditionally pairs black-eyed peas and rice and is often served on New Year’s Day for luck and prosperity. Chef and historian Kevin Mitchell’s vegan version skips the bacon or ham hock and instead builds flavor with garlic, ginger, turmeric, curry powder, tomatoes, and other aromatics before serving the savory pea stew over warm rice. The centuries-old dish first appeared in print as early as 1847, though it is likely much older.
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06 of 28
Frogmore Chowder
Credit: Food & Wine / Photo by Fred Hardy II / Food Styling by Margaret Monroe Dickey / Props Styling by Prissy Montiel
Named for Frogmore, a small community on St. Helena Island in South Carolina’s Lowcountry, Frogmore Stew contains no frogs but traditionally combines shrimp, corn, sausage, and potatoes simmered with seasonings; the dish is also known as Lowcountry Boil, Beaufort Stew, or Shrimp Boil. FIG and The Ordinary co-owner Jenni Lata turns the classic into a richer, creamier stew with heavy cream and seafood stock. For the best flavor, use homemade shrimp stock or a high-quality prepared seafood stock.
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07 of 28
Skillet Red Rice with Charred Scallions
Credit: Morgan Hunt Ward / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
Chef Roscoe Hall’s red rice draws inspiration from Carolina Lowcountry and Gullah Geechee cooking, Mexican arroz rojo, and Senegalese jollof without replicating any one tradition. Grated onion and tomato cook down until jammy before tomato paste and spices are bloomed in the pan, then basmati rice and stock are added and the skillet finishes in the oven.
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08 of 28
Grilled Corn Ribs with Honey Butter
Credit: Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
Inspired by a dish at Basic Kitchen in Charleston, these smoky-sweet corn ribs combine the buttery appeal of corn on the cob with the flavors of barbecue. A dry spice rub complements the sweetness of the juicy grilled corn and adds smoky depth, while a drizzle of silky honey butter finishes the dish.
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09 of 28
Smothered Shrimp and Crabmeat Gravy with Rice Grits
Credit: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
James Beard Award–winning chef and restaurateur Alexander Smalls draws on the Lowcountry foods of his childhood for this dish, adapted from his cookbook, Meals, Music, and Muses: Recipes from My African American Kitchen. Rice grits, or middlins, are broken grains produced during the hulling process; they have a nutty flavor, cook more quickly than long-grain rice, and develop a thick, porridgelike texture. Smalls tops the creamy rice grits with a rich brown gravy studded with lump crabmeat and shrimp. Stir the roux-based gravy constantly as it cooks for 20 to 25 minutes, adjusting the heat as needed to prevent scorching while it develops its deep color and complex flavor.
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10 of 28
Coconut Custard Pie
Credit: Food & Wine / Photo by Sara Haas
Andrew Zimmern was inspired to re-create this coconut custard pie after tasting a version at T.W. Graham & Co., a café in McClellanville, South Carolina. His take pairs a flaky homemade crust with a rich egg-and-butter custard and plenty of shredded coconut for a simple, comforting dessert.
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11 of 28
Pork Meatballs with Carolina Gold Sauce
Credit: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Prissy Montiel
These pork meatballs are browned until crisp, then simmered in a glossy sauce inspired by Carolina Gold barbecue sauce, the mustard-based style associated with South Carolina. Yellow mustard and apple cider vinegar balance the richness of the pork, while brown sugar and ketchup add a touch of sweetness. Serve the saucy meatballs over creamy grits, polenta, or mashed potatoes.
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12 of 28
Benne Cake
Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Charleston chef and food writer Amethyst Ganaway draws on childhood memories of benne wafers and candy for this tender cake inspired by the Lowcountry’s crisp, caramel-like benne wafer. Benne, a West African word for sesame, has deep roots in South Carolina, where its history is tied to the foodways and agricultural knowledge brought by enslaved Africans. Toasted benne flour gives the cake a warm, roasted, nutty flavor, while a combination of butter and oil keeps the crumb rich and moist. Serve it simply with powdered sugar or dress it up with whipped cream, ice cream, or fruit preserves.
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Flounder Piccata
Credit: Morgan Hunt Ward / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
Classic French meunière gets a piccata-style spin in this 25-minute dinner, with capers and white wine adding briny, bright flavor to the lemony brown butter sauce. Inspired by Matthew Conway, owner, operator, and sommelier at The Tippling House in Charleston, the dish pairs quickly seared flounder fillets with the rich, tangy sauce for a simple yet elegant combination.
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Corn and Goat Cheese Grits
Credit: Food & Wine / Photo by Jason Donnelly / Food Styling by Lauren McAnelly / Prop Styling by Megan Miller
Bobby Flay gives Lowcountry-inspired grits a rich, tangy spin with plenty of garlic and fresh goat cheese. Pureed corn is stirred into the grits along with the cheese, creating a creamy side dish studded with sweet corn.
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Creamy Shrimp Salad
Credit: Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayless
Chef and food writer Amethyst Ganaway puts her own spin on Lowcountry shrimp salad by adding chives, tarragon, and mint to the creamy Southern staple. Small, tender shrimp are poached with lemon and seasonings, then tossed with crunchy vegetables, fresh herbs, celery leaves, and mayonnaise.
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Herb Roasted Salmon with Creole Vegetables
Credit: Food & Wine / Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Phoebe Hauser
Chef Alexander Smalls was an opera singer before turning to food. Here he pairs herb-crusted roasted salmon with skillet vegetables and roasted sweet potatoes in this Creole-inflected dish. It exemplifies what Smalls has called “Southern revival cooking,” a style that brings together the Lowcountry cooking of South Carolina with techniques and ingredients he encountered while touring the opera houses of Europe.
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17 of 28
Chunky Snapper and Root Vegetable Chowder
Credit: Food & Wine / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Dalley
Charleston chef Mike Lata (of FIG and The Ordinary) has access to some of the South’s freshest seafood, and this versatile dish works with whatever fish is available. It can also make use of flavorful cuts like fish cheeks or collars.
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Gullah Shrimp Burgers
These sliders from Alexander Smalls and JJ Johnson’s cookbook Between Harlem and Heaven draw inspiration from the culinary traditions of South Carolina’s Gullah communities, whose foodways reflect deep connections to Africa and the Caribbean. “Their culinary and social richness can’t be captured in any one thing,” says Johnson — complexity that also inspires them to get creative.
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19 of 28
Cornmeal-Almond Cake with Strawberries and Mascarpone
Chef Mike Lata of Charleston’s FIG and The Ordinary tops this cornmeal-almond cake with strawberries and mascarpone, offering a sweet counterpoint to the seafood and savory dishes for which he’s best known.
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20 of 28
Smoky Shrimp Purloo
Credit: Fredrika Stjärne
Chef Sean Brock draws on the seafood traditions of the South Carolina and Georgia Lowcountry for his take on purloo. After building a flavorful stock from shrimp heads and shells, he combines the shrimp with smoked trout and baby clams for extra depth and a hint of smokiness. The rice cooks until a crisp, golden layer forms on the bottom of the pot, which Brock spoons over the finished dish for added crunch.
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Lemon-and-Orange-Glazed Pound Cake
Credit: Fredrika Stjärne
Bill Bowick, co-owner of Charleston’s Sugar Bakeshop, created this Bundt cake recipe for a treasured pan that his friend, local milliner Leigh Magar, inherited from her great-grandmother. Magar later served the cake at her grandmother’s 92nd birthday celebration.
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22 of 28
South Carolina Barbecue Pork Burgers
Inspired by Carolina pulled pork, these juicy burgers from The Barbecue Bible author Steven Raichlen combine ground pork with crisp bacon for smoky flavor. A honey-mustard sauce, a nod to South Carolina’s mustard-based barbecue tradition, finishes the burgers.
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23 of 28
South Carolina Peach and Blueberry Tartlets
Chef Michael Kramer’s mini tarts have a crisp cornmeal pastry and a juicy fruit filling. Their individual size makes them ideal for picnics, since they can be served whole and eaten by hand.
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South Carolina Barbecue Sauce
Chef Sean Brock has long been fascinated by Carolina barbecue, even researching its history while a culinary student at Johnson & Wales University. Carolina pulled pork is traditionally served with several regional styles of sauce; this recipe is for the mustard-based sauce associated with South Carolina.
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25 of 28
Benne Wafers
Edna Lewis learned to make this Lowcountry favorite while living in Charleston. Benne (sesame) gives these thin wafers their distinctive nutty flavor; bake them until deeply browned to bring it out fully. Serve the crisp, savory wafers alongside soups and salads or pair them with her recipe for shrimp paste.
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Shrimp Paste
This rich Lowcountry dip from Edna Lewis and Scott Peacock is essentially a super-flavorful compound butter. Serve it as a dip or stir it into hot grits for an indulgent dish.
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27 of 28
Hoppin’ John with Smoked Oysters
Chef Sean Brock’s Hoppin’ John recipe pairs creamy Sea Island red peas with Carolina Gold rice cooked until the grains are tender and distinct. A portion of the peas is blended into a velvety gravy, while smoked oysters add briny, smoky depth and scallions bring a fresh finish.
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Lowcountry Shrimp and Rice
Cookbook author and food historian Damon Lee Fowler keeps this quick shrimp and rice dish simple and satisfying. Golden onions and garlic add savory depth, while a pinch of cayenne balances the sweet shrimp with gentle heat.
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