4 odes to Gullah Geechee cuisine, from conch stew to deviled crab

Plus, meet Lowcountry chef and matriarch Charlotte Jenkins. [SAVEUR]( EAT THE WORLD [Pineapple Moonshine Punch]( Photo: Murray Hall • Food Styling: Jessie YuChen [Pineapple Moonshine Punch]( [This boozy, fruity crowd-pleaser gets its striking color from Kool-Aid.]( [GET THE RECIPE]( [Gullah Conch Stew]( Photo: Murray Hall • Food Styling: Pearl Jones [Gullah Conch Stew]( [A long simmer yields wonderfully tender shellfish in this easy one-pot meal.]( [GET THE RECIPE]( [Chef Charlotte Jenkins Is Spreading the Gospel of Gullah Cuisine]( Photo Illustration: Russ Smith • Photos, clockwise from left: Warat42 via Getty Images, Yinyang via Getty Images, Katrina Crawford (Courtesy Charleston Wine + Food) [Chef Charlotte Jenkins Is Spreading the Gospel of Gullah Cuisine]( [Despite retiring a decade ago, this South Carolina cook will stop at nothing to share her culinary culture with the world.]( [READ THE STORY]( [Deviled Crab]( Clay Williams [Deviled Crab]( [This recipe from renowned Gullah Geechee cook Emily Meggett is Lowcountry seafood at its best.]( [GET THE RECIPE]( [Gullah Red Rice]( Scotty Scott [Gullah Red Rice]( [Chef Scotty Scott’s supper for a crowd is laced with tomatoes, aromatics, and smoked sausage.]( [GET THE RECIPE]( [Print Is Back! Everything you love about the classic SAVEUR—with some exciting new updates. SUBSCRIBE NOW]( [View In Browser]( [Share With a Friend]( [Privacy Policy]( [Facebook]([Twitter]([Instagram]([Pinterest]( Copyright © 2024 Another Little Whisk LLC, All rights reserved. 285 Avenue C, New York, New York 10009 [Preferences]( | [Unsubscribe](