Recipes
Recipe exchange: Jarrett’s horseradish encrusted grouper
For years, this was one of the most popular fish dishes in town.
Jennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
There are 218 articles by Jennifer Chandler :
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February 2026
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RecipesRecipe Exchange: Good Fortune Co.’s Tan Tan Noodles
Tan Tan noodles are extremely versatile as they can be made as a vegan or vegetarian dish.
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$15 Deals $15 Deal: Las Tortugas’ chicken tortilla soup
Every spoonful contains pieces of freshly diced avocado, tomatoes, shredded chicken, tortillas and melty cheese in a richly hued chicken broth.
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Food NewsHere’s something to love: Her family’s cookie recipe dates back 5 generations
Every Valentine’s Day, Diana Kokernot Britton bakes and decorates sugar cookies for her children and friends — a family tradition that goes back to the 1800s. And now you can make them, too.
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RecipesRecipe Exchange: Patrick Reilly’s baked-shrimp oreganata
Chef Patrick Reilly owns The Majestic Grille and Cocozza American Italian with his wife Deni.
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Food From the paintings to the plate: Dixon cafe menu looks to art for inspiration
Park + Cherry chef and owner Phillip Dewayne is turning to the museum’s featured exhibits for inspiration for this year’s seasonal cafe lunch menus.
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RecipesRecipe Exchange: Kelly English’s chicken and andouille jambalaya
Jambalaya is perfect for Super Bowl festivities because it’s a one-pot dish that is surprisingly easy to whip up to feed a crowd.
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January 2026
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RecipesRecipe Exchange: Boscos’ wood-oven shrimp
There’s a signature appetizer at Boscos Restaurant & Brewing Co. in Overton Square that was inspired by a trip to the Big Easy.
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FoodCooking ‘en papillote’ isn’t popular anymore but local chefs are still fans
This French cooking technique is one of the easiest and healthiest ways to cook fish or chicken.
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RecipesBonus Recipe Exchange: Erling Jensen’s snapper en papillote
Since the main ingredient steams in its own juices and the flavorings you’ve added, the result is an incredibly tender, moist and positively scrumptious dish.
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RecipesRecipe Exchange: Jennifer’s creamy tomato soup
Nothing is more comforting on a chilly winter day than a steamy bowl of soup, especially when the weather forecast is for ice and snow.
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RecipesRecipe Exchange: Perre Magness’ cheddar and pepper jelly crumble bars
Are you jelly yet? With these crumble bars, you definitely will be.
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RecipesRecipe Exchange: Paradise Cafe’s broccoli and caraway-cheese soup
Bob Sternburgh, owner of Paradise Cafe, likes to take classic recipes — think beef stroganoff, chicken tetrazzini or lasagna — and turn them into soups.
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RecipesRecipe Exchange: The Chubby Vegetarian’s warm egg roll salad
The Chubby Vegetarian’s warm egg roll salad is a warm, savory dish that is a fun and delicious way to get more vegetables in at lunch or dinner.
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RecipesRecipe Exchange: Hard Times’ buttermilk-herb ranch
After one taste of Hard Times Deli’s homemade buttermilk-herb ranch, you may never want to go back to a store-bought bottled ranch dressing again.
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December 2025
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RecipesRecipe Exchange: P.O. Press’ butter cake
Chef Jimmy Gentry said what makes this dessert special is it has three different textures in each bite: the crispy caramelized sugar, the moist and tender cake, and the gooey cream cheese filling inside.
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RecipesRecipe Exchange: Amelia Gene’s glass noodle salad with lime–cashew crumble
This salad is quick; it holds up well cold or at room temperature, and it hits all the right textures: crunchy, bright, herbaceous and a little creamy.
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$15 Deals $15 deal: By the Brewery’s avocado toasted ‘Egg in the Hole’
This $12 sandwich is one of By the Brewery’s most popular items whether it’s breakfast or lunch.
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Recipes Recipe Exchange: Phillip Ashley Rix’s sweet potato pie
When Rix started developing his signature line of chocolates, a sweet potato chocolate was the first flavor he ever made, and he named it “Mama Jean” in honor of his grandmother.
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November 2025
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RecipesRecipe Exchange: Feast & Graze’s hot honey goat dip
Owner Cristina McCarter first created this signature dip after her honey brie dip was a Valentine’s Day success.
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RecipesRecipe Exchange: Alcenia’s candied yams
“Mama always said never, I do mean never, put water in sweet potatoes,” said Alcenia’s owner B.J. Chester-Tamayo.
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RecipesRecipe Exchange: Char’s pecan pie
Char’s pecan pie comes to us from not one but two grandmothers.
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Recipes Recipe Exchange: Curb Side Casseroles’ ambrosia
At Bradford Williams’ early childhood gatherings, ambrosia was the focal point of her grandmother’s holiday table.
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May 2025
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Performing Arts Alton Brown takes his ‘Last Bite’ at the Orpheum
Food scientist and TV personality Alton Brown says his “culinary variety show” combines storytelling, comedy, music and culinary demonstrations all in one.
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April 2025
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FoodWhat to Order: Felicia Suzanne’s signature favorites
The opening menu at the new Felicia Suzanne’s includes chicken crepes, deviled eggs and her oysters of love, all longtime favorites.
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