Food

  New life for historic schoolhouse on Daufuskie Island

Daufuskie Island has a long, rich and unique story to tell. One of the best-known chapters of that story involves one of the South’s most famous authors.

  New Collins Quarter cafe to open at Forsyth Park

  Tasty, nutritious snacks for National Nutrition Month

  Plan for fashion, food, and fun at Southern Women’s Show

13th annual Hilton Head Island Seafood Festival begins

  Health Benefits of Spices

  Caribbean Curried Salmon

Continued Coverage

  Making a Versatile Enchilada Sauce

  Make Dinner for Your Valentine At Home

  Fort McAllister State Park Offering Edible Plant Hikes

  Downtown Bistro and Catering: Bacon, Cheddar, and Avocado Burger

  How to Cook an Easy Valentine’s Day Dinner

  Cooking with Joe’s at the Jepson: River Street Tuna Salad

  Taste tripping at Congregation Mickve Israel

Sweet might not be how you would describe a menu of raw onions and vinegar shots, but that’s how it could taste this weekend if you try the miracle berry at the center of a fun event at Congregation Mickve Israel.

  “Love Spell” Spiced Ahi Tuna

The Westin Savannah Harbor has a whole menu of Valentine’s Day specials planned.

  Whiskey, Wine & Wildlife Festival kicks off Thursday

This Thursday, some of the South’s culinary stars will travel to Jekyll Island for the Whiskey, Wine & Wildlife Festival.

  Caramel Apple Cheesecake Dessert Jars

Ebony Clark shared how to make some bite-size desserts from House E’ Couture.

  Getting started on New Year’s resolutions

  How to make tasty sliders for your Super Bowl party

  Tybee Island Restaurant Week promises special menus at low cost

  American Red Cross teams up with Dominos to support Savannah schools

  Savannah chefs to participate in Charleston Wine and Food Festival

  Hundreds attend Oysters on the Bluff

  How To: Buffalo Chicken Dip

Morning Break’s resident foodie, Tim Guidera, shows us how to make his popular buffalo chicken dip in a few simple steps.

  Follow the smoke to Munchie’s BBQ

It’s hard not to stop at the billowing black smoke rising from 37th and Montgomery and pick up a Bar-B-Q Box.

La Scala Ristorante makes Gorgonzola Fonduta, Gnocchi di Zucca

If you’re looking to try something new for dinner tonight, La Scala Ristorante has the answer.

  Celebrating National Bagel Day with Big Bon Bodega

Wednesday is National Bagel Day, so we chose to celebrate it with Big Bon Bodega.

  How to Make Homemade Tomato Soup

Food writer Rebekah Lingenfelser begs her readers to ditch the can and go the homemade route.

  Creating an Energizing Smoothie

Chelsea Dye with Blend & Press says the key is building meals from power foods. She shows us how to make her “Powered Pink, Rooted in Energy” smoothie.

  Jesse Blanco looks at 2020 food trends

Jesse Blanco of the television show and blog “Eat It and Like It” joins us on Morning Break to discuss what he thinks will be some of the biggest food and drink trends of this year.

  Cooking Shrimp & Scallop Spiedino

Sticking to a New Year’s resolution of healthy eating does not require giving up food that tastes good.

  New Year’s Eve Mocktails and Cocktails

New Year's Eve is here, but you don't have to leave younger family members out of the festivities.

  How to cook Spaghetti Alla Carbonara

Executive Chef Stephen Mclain with La Scala Ristorante stopped by Morning Break to show how to cook Spaghetti Alla Carbonara.

  Owners of Kevin Barry’s react to the Irish Pub’s closure

The Night Flight, Hearn's, Bullfrog Springer's, the list is growing of establishments on River Street that closed over the years. Kevin Barry’s is about to join that list, as the lease is not being renewed at the long time Irish Pub on River Street.

  How to cook Sunchoke Tortellini

Try incorporating some fresh produce into your next pasta dish! Chef Lucas Cheek with Omni Hilton Head stopped by the Morning Break kitchen to show us how to make tortellini with sunchokes.

  How to make a Warm Kale and Beet Salad

Chef Megan Horne with Breakwater Restaurant and Bar in Beaufort showed us how to make a warm kale and crab salad.

  FARM Bluffton showcase perfect New Year’s celebration dish

Chef Brandon Carter with FARM stopped by the Morning Break kitchen to show how to make the perfect dish for any New Year’s celebrations.

  How to decorate your holiday punch bowl

Local lifestyle blogger Monica Lavin suggests using ice rings as a fun way to decorate your punch bowl and keep the drink cold.

  Sippin’ Santa

If you scroll through Instagram or Facebook this holiday season, you’ll probably get bombarded with pictures of a trend that’s blowing up right now - holiday themed cocktail bars.

  Elevate your holiday party spread

Meta Adler with Hostess Provisions has a solution. She came on Morning Break to show us how to build a grazing board perfect for any holiday celebration.

  Healthy holiday cooking with Mia Syn

Celebrating the holidays doesn't have to mean sacrificing healthy habits. Registered dietitian and nutritionist Mia Syn showed us how to make a number of fun snacks perfect for any holiday party.

  Southern Cross Hospitality Cooking Demo: Burgundy-Braised Short Ribs

Andrew Williams of Southern Cross Hospitality stopped by the WTOC Kitchen to show us how to make Burgundy-Braised Short Ribs and Roasted Winter Vegetables.

  Wine & Fries event for the Ronald McDonald House of the Coastal Empire

The Ronald McDonald House of the Coastal Empire is hosting its Wine & Fries event on Thursday.

  Gullah Eats cooks up traditional Shrimp & Grits

Gullah Chef Leslie Gooding believes its time to get back to the traditional style of shrimp and grits.

Making Farmer’s Market Bruschetta with Rebekah Lingenfelser

Georgia Southern Alumna and Food Network Star finalist Rebekah Lingenfelser appeared on Morning Break to share a new recipe.

  Thanksgiving Leftover Remix Recipes by Libbie Summers

One of the best parts of Thanksgiving at home is the leftovers.

  Cooking with the Omni Hilton Head Resort

Executive Chef Lucas Cheeks with the Omni Hilton Head Oceanfront Resort stopped by the Morning Break kitchen to show us how to make heirloom baby carrots with burnt carrot puree and savory granola.

  Savannah Feed the Hungry to serve free Thanksgiving meals

They’re serving a free meal at the John S. Delaware Center on 35th Street and Lincoln Street on Tuesday.

  Lucky’s Market demonstrates the best way to use Thanksgiving leftovers

Samantha Malone-Price with Lucky’s showed us how to make a charcuterie board out of Turkey Day leftovers.

  Westin Savannah Harbor: Making pumpkin-coconut soup, pumpkin and ricotta ravioli

Believe it or not, there are other uses for pumpkin besides pumpkin spice lattes.

  Asbury Pecan and Honey Harvest

Asbury Memorial United Methodist Church is celebrating the South Georgia harvest this weekend with a big celebration. Pecan and honey will be for sale, as well as a variety of snacks and treats involving those ingredients.

  WATCH: Brian Byers enjoys a burger at a veteran hangout spot

The American Legion in Savannah, also known as Post 135, is a place where war veterans can go to mentor our youth and continue the promotion of our countries patriotism. It’s also a great place for the community to connect with our local veterans and enjoy a good burger.

  How to: Brining a Turkey

Does your turkey need a little help? Chef Ed Connors with Westin Resort Hilton Head Island Resort & Spa is here to help.

  Cooking with Cohen’s Retreat: Shrimp & Grits

This weekend, eat some barbecue, listen to live music, and do some early holiday shopping with local vendors.Cohen’s Retreat on Skidaway Road is hosting a popup party on November 15th and 16th.

  Cooking demo with Chart House

Bring the flavors of fall to your next seafood dish. Erik Duncan, the general manager of Chart House on Bay Street, stopped by the WTOC kitchen to cook their Fireside King Salmon.

Taste of Savannah set for Saturday

There are just a few days left for this year’s Savannah Food and Wine Festival and there’s still time to enjoy some of the best cuisines and cocktails our area has to offer.

  Savannah Food and Wine Festival upcoming events

The Savannah Food and Wine Festival continues through Nov. 10 with many fun events planned.

  Cooking with the Savannah Food & Wine Festival

Chef Jay Cantrell with Savannah Quarters stopped by WTOC’s kitchen to show how to cook his take on some Southern classics.

  Savannah Food and Wine Festival: The Women Creating ‘Savannah’s Culinary Cool’

The 2019 Savannah Food and Wine Festival is underway!

  Cooking with Nom Nom Poke Shop: Classic Tuna Bowl

If you eat sushi, you might want to give Nom Nom Poke Shop in Savannah’s Starland neighborhood a try.

  The Geechee Gullah Ring Shouters at Riceboro Rice Fest

Celebrate history and culture at the annual Riceboro Rice Fest! The event runs Nov. 2-9, 2019.

  Emporium Kitchen & Market gives a sneak peak of its fall menu

Chef June from the Emporium Kitchen & Market gives us a sneak peek of their fall menu with their local Fish du Juor and French Green Lintels.

  Fall into comfort with Rhett’s artichoke and mushroom risotto

Jason Starnes, the Executive Chef at The Rhett, stopped by our WTOC kitchen to show us how to make artichoke and mushroom risotto.

  Cooking with Fox & Fig: How to cook ‘A Proper Breakfast’

Clay Ehmke and Emily Brown with Fox & Fig stopped by the WTOC kitchen to show us how to cook what they call “A Proper Breakfast.”

  Spice up your Brussels sprouts with Prohibition Savannah

Looking to spice up your Brussels sprouts? Look no further.

  Crystal Beer Parlor owner on Morning Break on Friday

Savannah is becoming quite a destination for food - some fancy and others, not so much - including one that got its start in 1933: The Crystal Beer Parlor.

21st annual Great Ogeechee Seafood Festival set to kick off in Richmond Hill

Seafood lovers will converge on Richmond Hill this weekend for the 21st annual Great Ogeechee Seafood Festival!

  Recipe: Pumpkin Biscotti

Makes 30-40 biscotti cookies. Total time: 1 hour 20 minutes

  Recipes: Adult Tailgating with Libbie Summers

Recipes needed to make three tailgating items seen on Morning Break.

  RECIPE: Making biscuits with Gottlieb’s Bakery

Makes about 12 biscuits - ACTIVE TIME: 5 minutes - TOTAL TIME: 20 minutes