Recipes

Americans insist on doing things their own way, don’t they?“Oh, the world uses the metric system? We’ll make our own unit of measurement!”“Football? Oh, no! We call that soccer. We have our own football.”“The world spells it ‘kebab?’ We’ll go with ‘kabob.'”We can’t settle all of these inconsistencies in one day, but we will start with ‘kebab.’ We’re siding with the rest of humanity on this one. K-E-B-A-B.But, no matter how you want to spell it, these steak kebabs were made for our Midnight Toker blend. And they should be on your grill, like, yesterday. The Midnight Toker blend has...

As black as the heart that blends it, Buffalo Bill’s Black Gold makes an excellent looking, and more importantly, excellent tasting chicken breast. We drizzle ours with a chipotle cream sauce that gives a nice heat and a cool contrast look to the dish.

Okay, we’re just going to say it. If you haven’t had a low country boil, you aren’t living. There’s something about eating food with your hands that’s been dumped onto a newspaper-covered table that makes you feel alive. Let’s have a quick history lesson, shall we? Back in the day, this seafood-laden feast was called “Frogmore Stew,” referencing a small area of South Carolina. But, don’t worry, no frogs here… yet. There’s a lot of debate on the origin of this dish, but most agree that it came from local shrimpers who were making best of what they had to...

Meet Dana Rodriguez, chef & owner of Work & Class