Get yer turkeys and sides, desserts and more
Let someone else do the cooking for Thanksgiving, and help support local businesses, too. But jump on it because most deadlines are looming.
Jennifer Biggs
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 1348 articles by Jennifer Biggs :
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November 2021
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Food News -
Food News New Eats: Wolf River Brisket comes to Crosstown
Wolf River Brisket has opened in Crosstown Concourse, bringing smoked brisket, chicken and salmon to the restaurant space where Next Door American Eatery was until COVID started.
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Recipes Recipe Exchange: Cranberry Sauces
Two cranberry recipes that belong on the Thanksgiving table, even if someone at your house insists on opening a can of the jellied stuff.
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Recipes Recipe Exchange: Mmm, Bacon Carrots
Carrots cooked in bacon fat and brown sugar are savory and sticky, and spicy if you add red pepper flakes.
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Sound Bites Listen to Chris and Kelly talk turkey
Click; have a listen and feel free to comment about your meal, tell us what the tradition is in your family.
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Table Talk Table Talk: Where to eat out on Thanksgiving, what to eat at home
If you can’t bear going to the grocery and cleaning the house, you can always go out to eat on Thanksgiving instead. Why not?
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Food News Staffing shortage improves for restaurants, but times are still tough
Workers are returning to dining establishments, but not exactly in droves. Local restaurateurs still have problems hiring and retaining staff, even with higher wages and more benefits.
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Table Talk Table Talk: Gratitude and Hail Marys
It’s Thanksgiving and if you’re not ready, you’re not alone. The best of plans often go awry, but hey, there’s always New Asia, right?
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Spirit of Memphis New Eats: Bala’s Bistro is back, bigger and better
Bala’s Bistro has reopened in a much larger space, the menu has expanded and now you don’t have to decide because you can buy food from a cafeteria line by the pound.
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December 2021
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Table Talk Table Talk: A story behind the Jim’s Place story
When you talk to a 90-year-old about one story, chances are good you’ll get to hear another one or two, and what a privilege that is.
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Recipes Recipe Exchange: Natalie’s Spaghetti Squash Casserole
Spaghetti squash is a staple food in the Van Gundy household; this recipe is one of several in regular rotation.
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Sound Bites Almost time to start the Never Have I Ever series
The Never Have I Ever series will begin soon, COVID permitting, and Chris Herrington and I talk about the things we plan to eat and discuss why some restaurants seem insider-ish.
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$10 Deals $10 Deal: Food is still good under new owners at Pho Saigon
Pho Saigon has been sold, but it’s staying in the family and you can still get a hearty lunch for less than $10; try $7.99.
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Sound Bites Mac Edwards is back: The Farmer opens in Railgarten next week
The Timex watch of the Memphis restaurant scene is back. Mac Edwards brings favorites from The Farmer to Railgarten starting next week. He tells us how he got there from way back when in Gadsden, Alabama.
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Food News Recipe Exchange: Senegalese Curry Soup
“Memphis Cuisine” is a 30-year-old book that continues to provide gifts of restaurant recipes that were popular at the time.
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Food News After 641 days, McEwen’s is set to reopen, this time with two dining rooms
When they closed McEwen’s for COVID, Bert Smythe and John Littlefield figured they’d be down for about 14 days. Soon, 641 days later, the beloved Downtown restaurant is reopening.
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Spirit of Memphis Everybody say ‘Opa!’ Jim’s Place celebrates 100 years
With a few hundred guests, Jim’s Place celebrated 100 years. And the memories? Untold thousands.
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Food New Eats: The Cheesecake Boss Italian Pizzeria gets it right
The eighth restaurant owned by a Daniele brother of Milano’s Pizza has opened, this one on Germantown Parkway in Cordova.
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Table Talk Table Talk: Christmas is coming and so are the cookies
Like Santa’s list, the annual baking checklist has to be checked twice and the result is usually the same: Scratch. Too much trouble, not enough time. But this year, a few new things make the cut.
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Recipes Recipe Exchange: Pralines
It’s not Christmas until the pralines line the countertops. Try it; you’ll find it easy and rewarding.
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Sound Bites Listen to McEwen’s co-owners talk about remodeling, reopening
Bert Smythe and John Littlefield talk about the 21 months they spent remodeling McEwen’s, which is reopening Dec. 20.
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Table Talk Table Talk: Recipes delivered, McEwen’s and BBQ Allstars store open
Pralines, milk punch and Frank Grisanti’s tiramisu recipe all delivered this week; Melissa Cookston’s Southaven BBQ store has opened; McEwen’s opens next week. Why, Merry Christmas!
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Recipes Recipe Exchange: Frank Grisanti’s Tiramisu
Frank Grisanti’s tiramisu was requested and it was ours for the asking; send in your requests too.
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Food Buddies plan to break barbecue world record, and you’re invited
A group of five friends starts cooking barbecue for 48 hours starting Friday morning; they plan to break the Guinness World Record, and you’re invited.
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Food News Still shopping for your favorite food lover? We got you
Still shopping? No shame. We’re here to help you find something local that your favorite foodie will be happy to find under the tree.
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