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 :
Cedric the Entertainer and Anthony Anderson have teamed up to create a line of barbecue rubs, sauces and grill accessories. Where to taste test it? Memphis in May, of course.
Three generations of Hogans have run Charlie’s Meat Market since it opened on Summer Avenue in 1971, and, if the stars align, they’ll have more than one store someday.
Not feeling the ribs or a barbecue sandwich? It’s OK, we got you. Try some of these non-traditional dishes in barbecue restaurants.
With 19 bags of assorted Lay’s potato chip flavors, four of us crinkled bags and crunched chips for a home and away Sound Bites and The Sidebar.
As Molly Smith finalizes the end of Bhan Thai, new owners Thuan Pham and family percolate plans for a cafe.
If it’s Memorial Day, summer must be here. And if summer is here, mango daiquiris must be in the freezer.
At a new party this June, you can snack on McDonald’s fries while also sipping a glass of wine (or beer).
A former golf pro turned chef will be serving creative Mexican dishes next Monday at Cooper-Young’s Celtic Crossing.
Melissa Cookston says goodbye to competition after this year’s Memphis in May World Championship Barbecue Cooking Contest. “I don’t want to be Brett Favre,” she says.
Some foods just say summer. We say bring those on, because we can almost touch them and we’re ready.
Tequila is one of fastest-growing spirit sectors in the U.S., and a Memphis entrepreneur has launched a new brand with a cause, not a mascot.
In addition to Alyce Mantia Price’s recipe for roast pork, we’re also giving you a bonus recipe this week for her baked black beans.
Memphis has its share of restaurant couples, and a few of them have surprises to share when they talk about how they met and what it’s like to work together.
Makeda’s began with a love story, a family recipe, nurses at The Med and a sick little girl. But it almost permanently closed after the killing of rapper Young Dolph there.
Chloe Sexton’s BluffCakes are huge, 7-ounce cookies that sell out in minutes because Sexton took her story to TikTok and when people got to know her, they wanted to take a chance on her cookies, too.
Sabrosura Foods, which purchased Pancho’s cheese dip last year, is no longer making the hot dip. Here’s a copycat recipe the company gives to people who call to request it.
Once you know what the squiggles on top of the chocolates mean, you’ll know exactly what’s inside.
Father Ben Bradshaw and his team at St. Michael Catholic Church are ready to bake about 700 king cakes. And it may be fitting: It was actually Bradshaw’s previous life as a baker that led him to the priesthood.
Chris Herrington’s three-part Memphis Coffee Shop Guide concluded last week, and he and Jennifer Biggs talk about it on Sound Bites.
If you’re interested in Memphis' restaurants and dining scene, The Daily Memphian’s food writers are here to be your guides.
Sour cream makes this ice cream super rich, the brown sugar sweetens it and adding sweet croutons takes it over the top.
Under John Barnard, Seessel’s won the Tennessee Bakery of the Year every year and once nabbed the National Bakery of the Year. Before Barnard joined Seessel’s, he impressed the Navy’s top brass with pastries and cakes.
You’d eat this even if it wasn’t good for you. It’s a trifecta when you combine healthy vegetables, protein-rich quinoa and the king of fruits, the mango.