Food and Dining Editor
Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.
There are 904 articles by Jennifer Biggs :
Word on the social street is that Pancho’s will close its last two locations at the end of week. There’s no official word, but folks are flocking to the restaurant to be sure they get in a last meal, just in case.
Despite supply chain delays, a staffing shortage and a new pandemic world, Hog & Hominy reopens Nov. 5, 22 months after a fire destroyed the East Memphis restaurant.
Frank and Larkin Grisanti are expanding to Germantown; they’ll open the takeout-only GoGrisanti at Farmington and Exeter in January.
From pudding to pumpkin pie with matcha and mint in between, Jennifer Biggs, Chris Herrington, and Eric Barnes eat all the Kit Kats.
Reny Alfonso cooks for his first whiskey tasting at Celtic Crossing next week, then the Irish pub takes on Cider Fest two days later; FedExForum shows off food lineup for the season.
In Cordova, you can find a $10 Deal for lunch on Monday at Friday Tuna.
Cream of asparagus soup is luxurious but hey, it’s got vegetables. It can’t be too bad for you, right?
Dine at one of nine Collierville restaurants on Thursday and part of your money will help the employees affected by the Kroger Collierville shooting.
Jones’ Bar-B-Q in Marianna makes The New York Times’ 2021 Restaurant List, and it’s an easy drive across the Arkansas Delta.
Memphis Food & Wine Festival, Brewfest and Brunchfest are this weekend, Downtown Dining Week is set for Nov. 1-7, and Big Bad Breakfast brings its bad self to East Memphis.
Kourambiethes are delicious and easy to make in large quantity if you follow tips from the volunteers at Memphis Greek Festival.
Wally Joe and Jose Gutierrez talk about the upcoming Memphis Food & Wine Festival, back on Saturday after a 2020 COVID hiatus.
John Currence’s signature breakfast restaurant finally got ahead of the supply chain and is open in East Memphis, and serving good food.
Memphis Greek Festival returns this weekend after missing two May festivals because of COVID.
The culinary ghost of Coach Cal will be but a dusty memory now that a new name is over the door at the DoubleTree Hilton on Sanderlin.
“The ‘Vous” is still months away from release, but it was submitted for consideration for the Sundance festival this week; the filmmakers talk about it on Sound Bites.
Mashama Bailey of The Grey comes to Dixon Gallery & Gardens for a special dinner; fall means festival season and plenty are coming.
A fulfilled request for Kelly English’s salad dressing also turns up a nice recipe for a shrimp and tomato salad.
Baking is underway for the 62nd Memphis Greek Festival, coming Oct. 8 and Oct. 9. It’s a bit smaller, but ‘still a party.’
Memphis has the first Wahlburgers in Tennessee and the first Wahlburgers Wild anywhere as restaurant opens in former Uncle Buck’s location at Bass Pro.
A documentary about the Rendezvous has taken more than four years to film about 700 hours of footage, and the hope is that an 80-minute film will find its way to a film festival in early 2022.
B.R. Distilling, makers of Blue Note spirits, have new products in the market and new markets opening as this local company grows at a rapid pace.
There’s a late announcement for a Wild Turkey dinner next week, and, it turns out, a lot going on that involves whiskey or beer.
B.R. Distilling’s McCauley Williams talks on this week’s Sound Bites about how he started the company.
Shrimp toast is a delicious and simple appetizer, especially if you cook it ahead of time and freeze it.