A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
There are 277 articles by Jennifer Chandler :
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.
Josephine Estelle is not the place to be watching carbs. It has nine housemade pastas on the menu, ranging from spaghetti with meatballs to agnolotti stuffed with rabbit.
Once known as the Sandy Special, the Grill and Grind is a dish high in protein and low in carbs.
If you’ve ever wanted to cook ribs the same way competition pitmasters do, this recipe will get you there.
Don’t be frustrated or scared to use phyllo dough, said one of the co-chairs of the Memphis Greek Festival. It is a lot more forgiving than people think.
“My dad was the original Charlie,” Charlie’s Meat Market owner Chuck Hogan said. “He opened Triangle Meat Company on Lamar (Avenue) in 1967.”
Coconut cake holds a special place in Monique Williams’ heart.
The Annunciation Church community starts preparing months in advance to make thousands of pastries in several varieties sold at the annual Greek Festival, held May 8 and 9 this year.
Plus, we’ve got two tricks to selecting ripe avocados at the store, and also the chef shares how to keep the guac from turning brown.
Many vodka sauce recipes start with tomato paste, but the one from Bardog Tavern and Aldo’s Pizza Pies starts with a marinara.
This recipe is bananas — ripe, but firm, bananas.
On Leap Day 2008, Kat Gordon opened a small cupcake shop in East Memphis’ Sanderlin Centre. Over the past 18 years, she has grown and restructured her beloved bakery in some unexpected ways.