The fire starts with pecan wood, burning down to glowing coals. Three cinder blocks hold up a well-worn cast-iron pot. Chef BJ Dennis crouches low to spread the coals just right to control the heat.
Satisfying dishes that invite improvisation. By Sam Sifton Credit...Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Andie McMahon. Good morning. Perloo (above) is a ...
When a friend from South Carolina gave Marcelle this recipe for pilau (which is pronounced PERloe, PiLOE and PERloo, so take your pick), she explained that this particular recipe is also called "red ...
This Lowcountry dish has roots well beyond the coastal South. The fire starts with pecan wood, burning down to glowing coals. Three cinder blocks hold up a well-worn cast-iron pot. Chef BJ Dennis ...
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