I went to Culinary School at Johnson and Wales University in the historic part of Charleston, SC… the southern “Mecca of Food”. I learned French classical, international, and even baking and pastry techniques. However, what I loved the most was the Gullah, or Low Country, style of cooking I learned from the locals. And when […]
Press
To work with Chef John and Anne on any brand campaign, sponsored posts, restaurant reviews, travel opportunities, event invitations, editorial posts, recipes, giveaways or press inquiries, contact Anne at: anne {at} flayve {dot} com
*We do not offer FREE guest posting.
Sponsors
Save on Your Groceries!
Ads and Affiliates
Ask The Chef
The Chef’s Table, Chef’s Tip #1: An easier way to dice an onion
Subscribe to Blog via Email
Most loved recipe by our readers
Categories
Blog Archive
We Value Ethics and Integrity
DISCLAIMER
The information on this site is from our personal experience. We are not health professionals. Please consult your doctor or a nutritionist if you have any concerns or questions, medically or allergy/food sensitivity related, prior to trying any of the recipes found on our site. We highly recommend Suzzanne Myer, MS, RD, CD, as a resource for concerns about food sensitivities or other nutritional issues.
When we state that a recipe is "free of," please understand that your health is ultimately your responsibility and you should always make sure the individual ingredient brands you purchase for a recipe are completely free of any ingredients that are problematic for you.
COPYRIGHT & CREDITS
© 2011-2014 The Saturday Evening Pot
You may share content from this website on social media using the URL link for the post or any of the social media share buttons. Any other use of material from this website without written permission is prohibited.
Unless otherwise noted, images belong to us or are published under Creative Commons License CC0.
