A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
There are 263 articles by Jennifer Chandler :
For more than 40 years, Memphians have been visiting the Belmont Grill for its famous burgers — served on a French bread bun — and for the camaraderie of friends and neighbors.
Jennifer Chandler will be the first to say the name of the dish may not sound appetizing but Lobbyist chef and owner Jimmy Gentry has a way of elevating the most common ingredients.
The pie marries a creamy peanut butter pie filling and a classic banana pudding into one over-the-top layered dessert.
The Midtown bakery has soft, pillowy fried donuts, oatmeal cream pies and cinnamon rolls that everyone can enjoy.
Customers always ask Alex Grisanti to share his family’s recipes, and the saltimbocca is one of the most requested.
Melvin “Too Tall” Moore, a legend in the local restaurant industry for more than four decades, died unexpectedly Monday, Aug. 3.
The porcheria panini is a unique sandwich that combines flavorful and juicy pork tenderloin, stewed apples, crispy bacon and a chipotle mayonnaise.
While known for her award-winning barbecue, Melissa Cookston likes to grill more than just pork.
JEM Dining’s divine yeast rolls have since been replaced on the current menu, but you can still make them at home.
After a local cocktail bar lost its liquor license in May, its revenues plummeted at least 75%.
Kaye’s Pints & Scoops own Kiamesha Wilson says ice cream is not just for the summer. Here is an ice cream pie she makes every year for the holidays.
Today’s recipe exchange will teach you how to make Blue Honey Bistro’s creamy cheese grits, their red onion and bacon jam, and a dish that includes both of those with a poached egg and fresh herbs.
Here’s what local restaurateurs are doing to protect customers from a diarrhea-causing parasite. And what you can do at home to protect yourself.
Elwood’s Shack may be most known for its smokehouse menu, but its hot dogs should not be overlooked.
The restaurant’s Lunch Box is its No. 1 order during the summer and comes with a half sandwich, fresh fruit and frozen yogurt.
When it comes to summer gatherings, there is one dish that is always on the table when Ernie Mellor is hosting.
Sugar Ghost has been serving frozen dog-friendly popsicles since almost day one.
One bite of the food, and one feels like royalty.
“It just made sense,” said Brandon Ellenburg, Central BBQ’s director of operations. “We are here anyway since we have to take the shoulders off the pits at 6 a.m., so why not serve breakfast?”
Food writer Jennifer Chandler spent two weeks wearing a glucose monitor and experimenting with different foods to see how her body reacted. What she learned blew her mind.
Every Greek family has their own version, but all of the salads pretty much start out the same: good tomatoes, cucumbers, green bell peppers, purple onions, feta and kalamata olives.
Memphis may be renowned worldwide for its barbecue and Blues, but in the Broadway realm, it’s known for its hospitality.
Banana pudding has been the featured dessert at each Orpheum Theatre cast party for more than 30 years.
The chefs describe the menu as a playful, elevated approach to classic American tavern fare.
These cookies may be Frost Bake Shop owner Bill Kloos’ favorite, but the only way you can try them is to make them at home.