The Local Palate Magazine | Summer 2026
The Local Palate Magazine | Summer 2026
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"The smoky scent of barbecue wafting through the air...
The crack of a crab claw over a picnic table. We’re all in on a summer of outdoor eating, and this issue is packed with ways to do just that. Does the idea of cooking seafood intimidate you? While salmon, shrimp, and tuna are widely consumed in the US, it’s said that many home cooks avoid cooking seafood at home. But we’re here to change your mind - we tapped chefs around the South to give us their simplest methods for cooking everything from North Carolina shrimp to trout to crabcakes, which you’ll find in Shore to Table”
- Erin Byers Murray - Editor in Chief
"The smoky scent of barbecue wafting through the air...
The crack of a crab claw over a picnic table. We’re all in on a summer of outdoor eating, and this issue is packed with ways to do just that. Does the idea of cooking seafood intimidate you? While salmon, shrimp, and tuna are widely consumed in the US, it’s said that many home cooks avoid cooking seafood at home. But we’re here to change your mind - we tapped chefs around the South to give us their simplest methods for cooking everything from North Carolina shrimp to trout to crabcakes, which you’ll find in Shore to Table”
- Erin Byers Murray - Editor in Chief
