Rich culinary traditions are rooted in the Lowcountry of South Carolina. With the coastal waters brimming with fresh seafood, you're likely to find fish, shrimp and crab on a breakfast, lunch and dinner menu.

Lowcountry cuisine is a mix of African, French, English and West Indian culinary traditions. Popular Lowcountry dishes are frogmore stew, shrimp and grits, pilau, she-crab soup and Hoppin' John.

Cookbook author John Martin Taylor, also know as Hoppin' John,  captured many of these recipes in his cookbooks. Taylor has been featured in several publications including Southern Living, The Washington Post and Saveur.