Recipe Exchange: Jennifer Chandler’s Lucky New Year Soup
Increase your chances for luck in the New Year with this hearty soup.
There are 127 article(s) tagged Recipe Exchange:
Increase your chances for luck in the New Year with this hearty soup.
Kaye’s Pints & Scoops own Kameisha Wilson says ice cream is not just for the summer. Here is a ice cream pie she makes every year for the holidays.
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.
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.
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.
Jennifer Chandler’s go-to recipe for a ‘fancy’ mac and cheese was inspired by one made by chef Jackson Kramer at Interim.
Chef Jimmy Gentry’s famous Corn Mash is a bowl of decadently creamy stone-ground grits topped with roasted squash and drizzled with a bacon jus. Here’s how you can make it at home.
Need more pumpkin spice in your life? JoJo’s Espresso shares how to make your own pumpkin spice coffee syrup.
Have Chef Michael Patrick’s famous Cheeseburger Soup at the new Magnolia Bend Grille or make it at home.
The Blue Cheese & Jalapeño Slaw at Elwood’s Shack is the most-ordered side at both locations of this popular Memphis restaurant.
The festival uses more than 1,000 pounds of pork to make their popular marinated shish kabobs. But you can make them at home with just a pound of meat.
Nashville author Anne Byrn, known for her “The Cake Doctor” cookbooks, shares a favorite from the new “Baking in the American South.”
Muddy’s Bake Shop owner Kat Gordon loves to use seasonal fruits in her desserts, and for good reason.
Grind City Brewing Co. owner Hopper Seely shares his beer-based spin on a margarita.
Sweet yellow onion, celery, Duke’s mayo and lemon juice create a light and mildly flavored chicken salad.
Seasons 52 has a delightful salad on its summer menu that highlights two of the season’s most popular ingredients.
Patrick’s Neighborhood Bar & Grill owner shares the recipe for the restaurant’s garlicky ranch dressing.
BBQ Shrimp is one of The Second Line’s and Restaurant Iris’ most popular dishes. Now you can make a similar version at home.
With National Tequila Day coming up, Babalu shares the recipe for the restaurant’s signature pomegranate margarita.
Buckley’s Grill co-owner Jeff Fioranelli recently shared the restaurant’s recipe for creamed spinach in an “adjusted portion size for home enjoyment.”
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.
The chess pie is another favorite from Art Seessel’s and Jennifer Biggs’ initial list of the recipes they knew you wanted.
Not sure what to cook for Christmas dinner? We’ve got all your courses covered — from bacon-wrapped apps to a festive Yule log for dessert. Plus, we’ve got your guide to what’s open for Christmas.
Hanukkah’s “miracle of the oil” is the reason for celebrating with fried foods, like latkes. Guest writer Sharon Fox O’Guin shares her favorite recipe.