20 Recipes From the Chefs at the 2025 Food & Wine Classic in Charleston

Get a taste of the South throughout the 2025 Food & Wine Classic in Charleston this weekend. The city’s vibrant food scene has come alive as celebrated chefs and rising stars gather to cook, share, and inspire. From comforting Lowcountry staples to modern coastal creations, these 20 recipes showcase the creativity and flavor from local chefs, like Mika Lata, Rodney Scott, and Sean Brock, to Top Chef favorites, like Melissa King.

There’s a recipe for every meal of the day. Whether you’re craving bold seafood, smoky barbecue, or a fresh take on Southern tradition, each dish offers a delicious preview of what’s to come at this year’s festival — and a reason to start cooking right now.

Look no further for bold flavors from this year’s talent. Try Hong Kong–style French toast, thick bread stuffed with peanut butter, fried to golden perfection, and drizzled with syrup for a sweet, indulgent variation. Or wake up your senses with Eggs Bhurji, a spiced Indian scramble bursting with onions, tomatoes, and chili. Both dishes transform everyday breakfast into an adventure.

You simply can’t visit Charleston without diving into its incredible seafood scene. The city’s coastal charm shines through in every bite, from the freshness of a creamy shrimp salad, to the deep, soulful flavors of purloo made with local Carolina Gold rice.

These hearty dishes deliver bold flavor. Rodney Scott’s spatchcocked smoked turkey, slow-cooked over wood and brushed with tangy barbecue sauce, is the ultimate Thanksgiving upgrade. Or try Emeril Lagasse’s Country Captain, a classic braised chicken in a fragrant curry-tomato sauce with peppers and raisins, blending Southern soul with Indian-inspired spice.

In Lowcountry cuisine, sides aren’t just afterthoughts, they’re essential to the meal, and sometimes even stealing the spotlight from the main dish. These standout accompaniments showcase the region’s bounty, from slow-cooked greens to bacon and cheese-stuffed twice-baked potatoes. Today’s Lowcountry tables also celebrate inventive takes, like noodle dishes that can stand proudly as vegetarian mains.

Lowcountry cuisine wouldn’t be complete without dessert, and pies, puddings, cakes, and cookies are always at the heart of it. From custard pie to upgraded banana pudding, these desserts offer the perfect sweet finish to a meal steeped in comfort, history, and hospitality.