Recipe Exchange: Atlanta Bread Company’s Creamy Tomato Soup, possibly
This was a typed recipe, so we’re not sure if it’s a copycat or the real deal from the Atlanta Bread Company — but we know a good recipe when we see one.
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 1263 articles by Jennifer Biggs :
This was a typed recipe, so we’re not sure if it’s a copycat or the real deal from the Atlanta Bread Company — but we know a good recipe when we see one.
On this week’s Sound Bites, Jennifer Biggs and Chris Herrington talk about the Porcellino’s biscuit recipe (Chris made ‘em) and plenty of this and that.
When the moon is full, it’s time to empty the discount freezer at Sugaree’s Bakery in New Albany.
Memphis Pizza Café has a menu full of $10 Deals, from sandwiches to calzones, pizzas and combos.
Plus, Alcenia’s B.J. Chester-Tamayo killed it during her “Good Morning America” appearance: “Betty Joyce will feed your head, your heart, and, baby, I got your stomach.”
Our February readers lunch is Feb. 17 and, a word to the wise, space is limited.
A former member of the Memphis Sandwich Clique is taking the reins as general manager, too.
Virginia-based Jack Brown’s Beer & Burger Joint will open a location that serves specialty burgers and about 100 beers in Midtown this summer.
Alcenia’s owner B.J. Chester-Tamayo will kick off Black History Month on “Good Morning America” by cooking with co-host Michael Strahan on Wednesday, Feb. 1.
Jennifer Biggs and Chris Herrington talk over the details of a newsy week in food.
You asked, and another chef was happy to share: Here’s the recipe for Porcellino’s biscuits from Andy Ticer.
For Celtic Crossing’s annual Burns supper, Chef Reny Alfonso starts by cooking chopped onion in a large pot. As it softens, he adds chicken broth to lamb, then puts it in the pot to lightly brown. Next comes the livers and then the herbs and spices.
David Grisanti’s in the Sheffield Antiques Mall will close at the end of business on Saturday. Grisanti plans to reopen in a new location within a year.
When at Asian Eatery, don’t miss the crispy tofu appetizer, which is substantial enough for a light meal. But if you want more, there are about 20 lunch specials to satisfy you and your budget.
Australia Day is Thursday, Jan. 26, and Memphis Made Brewing is celebrating with trivia, a Vegemite tasting and something that’s not a meat raffle. Plus, a Mid-South name is a semi-finalist for the 2023 James Beard Awards.
The menu at Loaf, located in the Memphis Brooks Museum of Art, is about 60% static, leaving almost half of the menu for the chef to get creative with seasonal and rotating items.
The Gray Canary opened in a large space adjacent to Old Dominick five years ago and became known for its open fire cooking of meats, potatoes and plenty of other vegetables. Related story:
Jimmy Gentry’s new Downtown restaurant opens Monday for dinner, and you’ll find some of your P.O. Press favorites on the menu.
Today we bring you the true recipe for Seessel’s Chocolate Butter Pie. Next year, you can have it all for the asking: Get your requests in for your favorite Seessel’s recipes.
Jennifer and Chris brainstorm some food they’d like to see Kelly English serve at his series of pop-ups, but they can’t manage to feed themselves breakfast reliably.
Is this the requested Goldsmith’s orange chiffon cake? Not officially, but it could be close. It’s a Southern Living recipe developed by cake baker extraordinaire —and native Memphian — Pam Lolley.
Izzy & Adam’s delivers a taste of Chicago with deep dish and thin crust pizza, Italian beef and a proper Chicago-style hot dog.
In other food news, it’s time to celebrate the Lunar New Year, Burns night and Portugal.
Here’s a nice shrimp and crawfish etouffee from Cafe Roux, and if you want to adapt it to make Catfish Acadian, go right ahead.
The pop-up restaurant will feature a dozen authentic small plates, such as porco preto grelhaldo — grilled pork belly — and three desserts.