Jenny Everett DiBenedetto

3 weeks ago | gardenandgun.com | Jenny Everett DiBenedetto |Stephen Rose

What's in Season 1 serving The South’s favorite summer fruit tastes just as sweet in your glass It’s been thirteen years since Stephen Rose traded his Ford Thunderbird for a 1964 Jeep Gladiator, loaded it up with peaches from his hometown in Georgia, and started selling the fuzzy fruit around Nashville.

1 month ago | gardenandgun.com | Jenny Everett DiBenedetto |Greer Gilchrist

Recipe 16 servings Kick off her Mother’s Day right with a perfect square of homemade coffee cake—with a surprising filling Let them eat cake. In bed. That’s the Mother’s Day advice from Greer Gilchrist, co-owner and chef at both the Harbinger and Harken Cafe in Charleston, South Carolina. “When we were younger, my brothers and I would serve my mom breakfast in bed,” she says. “I cringe to think of what we made her, but she always ate it and acted like it was good.

Feb 13, 2025 | gardenandgun.com | Jenny Everett DiBenedetto

What's in Season Juice up a winter salad with bright color and striking flavor From the outside, a blood orange appears to be a typical sweet orange (with a somewhat off-putting name). But slice one open, and you can’t help but be wowed by the gemlike flesh, which can range from deep ruby red to a dark maroon-y purple. That bold, opulent appearance is why the fruit was once reserved for royalty in Sicily.

Nov 26, 2024 | gardenandgun.com | Jenny Everett DiBenedetto

What's in Season Fresh quahogs—and a secret ingredient—make a clam dunk dinner Digging up clams ranks as one of Ryan Pera’s most treasured childhood memories. “I grew up in North Carolina, but my parents are New Yorkers, so we would go up and visit my grandparents,” says Pera, now executive chef and co-owner of the Italian-focused Coltivare in Houston.

Sep 25, 2024 | gardenandgun.com | Jenny Everett DiBenedetto

When the much-anticipated Lowland opened in Charleston, South Carolina, last year, a seemingly under-the-radar dish—the celery salad—quickly became a diner favorite. Executive chef Jason Stanhope, however, wasn’t surprised at all. “Celery has a natural salinity and a super crunchy texture,” he says. “If you think about it, most of our favorite unhealthy snacks are salty and crunchy.