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Articles by BJ Dennis
Lowcountry Perloo With Short Ribs, Shrimp, And Oysters
By BJ Dennis Published on September 24, 2025 Credit: Greg Dupree; Prop Stylist: Julia Bayless; Food Stylist: Emily Nabors Hall No two families make perloo the same, and that’s kind of the point. As with its culinary cousins—jambalaya, red rice, and hoppin’ John—the environment dictated what went into the pot. Chef BJ Dennis’ perloo takes a bold surf and turf approach.
At least 13 shot, including 3 children, in Chicago drive-by shooting on Halloween, police say
At least 13 people were shot in a drive-by shooting in Chicago on Monday night, police said, including a 3-year-old and two other children. No deaths were reported in connection with the shooting. The condition of those wounded ranged from critical to not life-threatening, Chicago Police Superintendent David Brown said at a news conference. An additional person was struck by a vehicle while attempting to escape the scene, he said.
Fonio Pilaf - The Local Palate
Fonio is an ancient, West African grain that is a cross between couscous and quinoa in both appearance and texture. Charleston-based chef BJ Dennis crafts this recipe in a nod to Gullah tradition and incorporates okra to blend international and Southern cultures into this dish.
Carolina Gold Rice Croquettes with Shrimp and Crab
Process first five ingredients with 1 tablespoon of the oil in a food processor [...]
Stew Fish - The Local Palate
Chef BJ Dennis has grown to understand that real soul food nourished the mind, body, and spirit. It shouldn’t only be good to you, but it should also be good for you. He learned these understandings from his Gullah heritage, and with a proud sense of his roots, Dennis crafts simple ingredients into a culture-filled skillet.
Carolina Gold Rice Croquettes
Image by Kim Craven Photography yields Serves 4 to 6 Ingredients 3 cups Carolina Gold Rice 3 tablespoons salted butter 1 cup picked claw or lump crab meat Salt and pepper to taste 1 pound cooked, seasoned wild American shrimp 3 cups benne seeds Neutral oil for frying steps Cook rice using a 3-to-1 water-to-rice ratio. Place rice in a bowl and set aside. In a small skillet, melt butter over medium heat. Add crab meat and sauté for about1minute. Transfer crab meat and melted butter to the rice.
Taste of South Carolina: 4 dishes that capture the culinary soul of the region
May 20, 2022, 1:28 PM UTC / Source: TODAY By BJ Dennis, Orchid Paulmeier and Andrew Carmines TODAY is getting a taste of South Carolina thanks to local chefs BJ Dennis, Orchid Paulmeier and Andrew Carmines. Each chef is sharing a dish that showcases and celebrates the cuisine of the region. Paulmeier, who specializes in barbecue and a was finalist on season 7 of "Food Network Star," shows us how to make smoky pulled pork with Carolina-style barbecue sauce.
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