We're taking some Low Country inspiration to fill our stomachs here in the North Country. Each month, Chef Curtiss Hemm, the executive chef of the View Restaurant at the Mirror Lake Inn in Lake Placid ...

This one-pot gumbo is made with chicken, spicy andouille sausage and the holy trinity of Creole cooking — onion, celery and bell pepper. It’s adapted from a recipe booklet I bought years ago in ...

Don’t know Jason Brumm, the executive chef of the recently opened Manhattan transplant, P.J. Clarke’s? If you still have not dined there, you can get a glimpse of this young chef by Googling him. As ...

Shrimp and grits has its origins as a breakfast dish in the Low Country cooking traditions of South Carolina. The popularity and variations of the dish have spread in recent years, popping up on ...