A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years. In her role as the food and restaurant writer for The Daily Memphian, she covers food news, provides readers an inside look into their favorite restaurants and offers suggestions for what to order at eateries across the Memphis area.
There are 187 articles by Jennifer Chandler :
Each year, The Peabody Memphis’ pastry staff begin working on the hotel’s annual gingerbread display in May. Plus, Surfin Santa and a new coffee blend from Byway Coffee Co and Comeback Coffee.
Cafe Keough was Kevin Keough’s modern spin on a traditional European cafe, but, he said, the location has always been a little difficult.
The owners of two popular Cooper-Young restaurants are closing them within a week of each other. Here’s why they think “it’s OK for this chapter to be over.”
A dish from The Lobbyist has made The New York Times’ list of “The 26 Best Dishes We Ate Across the U.S. in 2024.”
“I wanted to create a little neighborhood restaurant you would find in New Orleans or Baton Rouge,” said Mason Jambon.
It’s all about the season at Germantown’s Limelight where General Manager and Executive Chef DJ Pitts curates a menu that changes quarterly.
SOB’s Ben Wiley shares a simple syrup recipe and tells us how to make the whiskey-based Winter’s Ruin and an apple cider and rum drink called Over an Icy Pond.
New York-based Christmas pop-up bar Miracle partners with locations around the world to offer Christmas cocktails in cheery holiday-themed settings. Plus, we have tips for making your own holiday cocktails.
As Houston’s closes after 40 years, chef and restaurateur Patrick Reilly suggests locals focus on restaurants that give back to their communities.
Hampline Brewing Co. has added a state-of-the-art Forno Piombo oven to the taproom. The wood-fired pizzas pair perfectly with the craft brewery’s beers.
The Caramelized founder talks tips for stress-free entertaining during the holidays and the rest of the year, too.
For 20 years, Pia Mitchell has been leading cooking classes at Youth Villages and teaching area youth the skills needed to work in the food industry.
In recent years, the restaurant has made many changes to its menu and its policies, many of which were not popular with its clientele.
After more than 40 years of operation, Houston’s closed its only Memphis restaurant on Thursday. Some people trace it back to the day the restaurant took chicken tenders off the menu. Related content:
The latest addition to The Rendezvous’ line of sauces and seasonings is a salt and pepper blend created by the late Nick Vergos.
They offer charcuterie boards, sandwiches, salads and healthful drinks at the new Feast & Graze X HighP Hour Wellness. Guests can grab food to go or relax and spin vinyl records while they eat.
From tamales to pozole to a simple turkey sandwich, here’s how some Memphis chefs recraft their Thanksgiving leftovers.
As an added bonus to this recipe, you can make it long after the Thanksgiving holiday by substituting rotisserie chicken for the turkey meat.
“Like many of you, my family and friends are at the top of that list, and so is my health. But the topic took on a new meaning for me this year after a cancer diagnosis last January.”
“Like many of you, my family and friends are at the top of that list, and so is my health. But the topic took on a new meaning for me this year after a cancer diagnosis last January.”
Uncle Lou’s Fried Chicken is set to move to a freestanding building in early 2025, something Lou Martin has been wanting to do for a while.
After four long years, the made-from-scratch Beef & Cheddar Hot Dog is back on the menu at Hog & Hominy.
Jennifer Chandler’s go-to recipe for a ‘fancy’ mac and cheese was inspired by one made by chef Jackson Kramer at Interim.
Vinculo Coffee Roasters is now using K-Cup packaging, becoming the first local roaster to do so.
Bradford Williams’ business is built on making family meals easy.