Author: Debbi Covington

What should I cook for supper? Believe it or not, that’s an almost daily question at our house. When it’s just Vince and me at the dinner table, I’m inclined to try some new ideas. That’s what I did on Tuesday. My broccoli salad recipe had originally consisted of broccoli, strawberries, salted cashews and toasted coconut, but when I couldn’t find any pretty fresh strawberries, I had to resort to Plan B.

Whether you’re heading to your alma mater for a fall football game and tailgate meal, or to the river for a picnic, this menu of make-ahead dishes is sure to be hit!

Thanks to the deluge of summer showers that we’ve been experiencing on Lady’s Island, our yard has been full of all kinds of wild mushrooms. The neighborhood squirrels have been feasting, and sometimes gorging, on the various toadstools. Smart little darlings, they are. They can instinctively tell the delicious mushrooms from the poisonous ones.

By Debbi CovingtonPhotos by Susan DeLoach Photography Do you like to cook and entertain? Want to do something special for your fiance? How about throwing a party for your groom and his best friends? Easy and fun, these simple recipes guarantee a successful event.

By Debbi CovingtonEvery summer, our friends Jon and Lolita throw a party that features culinary creations from Jon’s smoker. Friends and guests share appetizers, side dishes, desserts (and copious amounts of adult beverages) to complete the annual feast. Over the years, Jon has smoked just about every type of meat that you can think of. His lasagna is my personal favorite. Always a fun event, we all eat way too much and smell like smoke for at least a week. This year, I asked Jon if he would be willing to share some of his recipes with my readers. He graciously agreed. These are a few of the offerings from this year’s soiree.

The Dog Days of Summer are upon us! It’s too hot to cook. It’s almost too hot to eat. Finding refreshing and satisfying foods can be challenging. The menu this week can easily be prepared in the morning before the sun is at its peak and then reheated at suppertime. Each recipe features a bit of citrus.

July is usually a slower month for Vince and me. Somehow, this year, it has turned out the be the total opposite. Vince is super busy with his work and I find that I’m still slap-in-the-middle of my wedding season. On top of everything, this morning no less, it suddenly occurred to me that I had a column due – and that I was two days past deadline. Yikes! I had no ideas and didn’t want to go to the grocery store.

  The spring weather has been glorious! Vince and I recently took advantage of a cool and breezy Lady’s Island evening and invited 20 of our friends over for a grilled salad supper on the deck.

  The words fresh and light perfectly describe the kind of innovative, delicious food that so many of us want to cook and eat today. We like peak-of-the season ingredients prepared in simple ways that best enhance their flavors.

Strawberries are the first fruit to come into season in the Lowcountry. When the strawberry farms open, we flock out to the fields to get our first taste of spring.