Taste of the Lowcountry

The Lowcountry region stretches from the coastal plains of the Carolinas to the Georgia border. In food terms, Lowcountry means rice, grits, and produce paired with local crab, shrimp, fish, and oysters. Here's a crash course in the regional fare.

•Frogmore Stew (or Lowcountry Boil): No amphibians here. This steaming mix of shrimp, sausage, potatoes, and corn on the cob was named in honor of its inventor, who hailed from Frogmore, South Carolina. The dish can be served over newspaper for a casual meal.

•Shrimp and Grits: Locals enjoy their grits―creamy, topped with shrimp, and covered in rich gravy―for breakfast, lunch, or dinner.

•Huguenot Torte: During the late 17th century, French Huguenots traveled to the Charleston area with dessert in hand. Today, the cakelike delicacy combines apples and nuts, and is recommended with a side of bourbon served neat.

•River House She-crab Soup : We think this hearty soup is best served steaming hot with a splash of sherry and garnished with chopped hard-boiled egg and freshly ground black pepper.

•Country Apple Slaw : What makes this recipe stand out is the balance of sweet, sour, and salty flavors. To prevent the apples from turning brown, be sure they're well coated with dressing before chilling.

•Shrimp and Hoppin' John Salad: Hoppin' John always combines black-eyed peas and rice. Although eating it on New Year's Day is said to bring good luck, it's a beloved side dish year-round.

•Honeycomb Spiral Ham : This recipe, from the Savannah Bee Company, features honeycomb tucked into slices of picnic ham. Purchase honeycomb at savannahbee.com, or look for it in jars of raw honey from specialty markets. If unavailable, drizzle about ¼ cup honey over ham before serving.

•Chocolate-Espresso Pots de Creme with Benne Seed Coins : Benne (an African word for sesame) seed cookies are a traditional Gullah recipe. The creamy chocolate mousse-like dessert makes a good contrast with these crispy treats. For a twist, we added coconut and almonds to give the cookie a sweeter flavor and extra texture.

•Bourbon Balls : Beware―these little morsels pack a punch. The bourbon flavor gets mellower with time, so make these at least one week ahead.

•Spiced Cider Tea : Enjoy sipping warm spiced cider around a crackling fire. Some versions are made with hard cider, but our recipe is family-friendly.

Celebrate Carolina Cuisine
If our recipes whet your appetite for more Lowcountry fare, we have a food lovers' party you won't want to miss. In November, the Coastal Living staff, celebrity chef Tyler Florence, and the community of Palmetto Bluff team up for the second annual Lowcountry Celebration. Highlights include cooking demonstrations, beer and wine tastings, an oyster roast, and live music performances. One of our favorite events last year: following a jazz band to the resort's fire pit to enjoy homemade s'mores. Hope to see you there!

• When: November 21 to 23, 2008

• Where: Palmetto Bluff, South Carolina; 843/706-6451 or musictoyourmouth2008.com

• Booking Information: The Ultimate Weekend Package ($750 per person) includes a Friday night block party, cooking demos, oyster roast, and breakfast. Price does not include lodging. Lodging at the Palmetto Bluff Resort and surrounding rental homes is based on availability; 866/316-5262 or palmetto-bluff.com.

• About Palmetto Bluff: Located 20 miles northeast of Savannah, Georgia, the community of Palmetto Bluff spans 22,000 acres in the town of Bluffton, South Carolina. Palmetto is home to salt marshes and the May, Cooper, and New rivers. The lavish community and nature preserve includes an inn, a spa, full- and part-time residences, restaurants, shops, a Jack Nicklaus-designed golf course, and the Coastal Living  Palmetto Preserve.