The Charleston Gazette - Food & Dining -

The trickiest part of dining at Tricky Fish is deciding how you want your fish prepared. Breaded and deep-fried, grilled, jerked or blackened, it's quintessential beach shack fare.

Diners enjoy slightly cooler temperatures this week as they eat lunch on the deck at Tricky Fish on Washington Street East.

Regatta staple Taste of Charleston returns

It's time for food lovers to return your forks to the upright position and tighten the laces on your track shoes for the annual culinary trek around the Civic Center. The 28th annual Taste of Charleston is about to begin.

Brine's song: When life gives you cucumbers, make pickles

The plants in our small garden are like a group of teenagers vying for popularity. Some are hesitant and slow to mature. They're happy enough to mill about on the garden edge, careful to stay out of the way of those few plants that dominate the rest.

The Main Ingredient: Too hot for baking? Then, whip up some cheesecake

While you keep your cool, a delicious dessert can be ready in minutes

I (Tara) wanted cheesecake. That doesn't happen often. But I had a quart of luscious wild blackberries just crying out for a cool slice.

The Main Ingredient

A good pita bread will bake up puffy and flexible

CHARLESTON, W.Va. -- They called it "Israeli bread," and it didn't really catch on until the 1970s. That's when America embraced the gyro, that strange but wonderful mystery-meat sandwich wrapped in the soft, fluffy pita.

Bob Schwarz

Food Notes

Final thoughts
Power and glory

Food Notes

Capitol Market, etc.
Farm visit
Good eating, good cooking

Food Notes

Capitol Market, etc.
Chard
Balance
Tightrope walker

Julie Robinson

Fantastically fresh

CHARLESTON, W.Va. - Roy and Jackie Zakka like to treat their five children to lunch after church on Sundays, but they were often frustrated by a lack of healthy dining options downtown. In March, they took matters into their own hands.

Savor the summertime treat of juicy tomatoes

CHARLESTON, W.Va. - A classic summer lunch of my childhood always included tomatoes, probably still warm from the sunny vine in our backyard garden, chopped and mixed with cottage cheese.

Too hot to cook

CHARLESTON, W.Va. - As August outdoor temperatures routinely top the 90-degree mark, no cook wants to heat up the kitchen to cook dinner.

Squashed

CHARLESTON, W.Va. - Beware of gardeners bearing baskets stuffed with summer squash, particularly the prolific zucchini.