There are 147 article(s) tagged Recipe Exchange:
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.
Chef Patrick Reilly owns The Majestic Grille and Cocozza American Italian with his wife Deni.
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.
There’s a signature appetizer at Boscos Restaurant & Brewing Co. in Overton Square that was inspired by a trip to the Big Easy.
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.
Bob Sternburgh, owner of Paradise Cafe, likes to take classic recipes — think beef stroganoff, chicken tetrazzini or lasagna — and turn them into soups.
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.
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.
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.
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.
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.
Owner Cristina McCarter first created this signature dip after her honey brie dip was a Valentine’s Day success.
“Mama always said never, I do mean never, put water in sweet potatoes,” said Alcenia’s owner B.J. Chester-Tamayo.
Char’s pecan pie comes to us from not one but two grandmothers.
Corinne Knight of Grecian Gourmet Kitchen shared one of her favorite family recipes.
Memphis chef Eli Townsend says: “The timeless rivalry between pumpkin and sweet potato is a heartwarming holiday tradition that brings people together.”
At Bradford Williams’ early childhood gatherings, ambrosia was the focal point of her grandmother’s holiday table.
The Daily Memphian’s Kelsey Bowen says her version of this Thanksgiving staple is so good, it made her high school German teacher cry.
In the South, we eat dressing — not stuffing. And here are two versions: one traditional dressing and a plant-based alternative.
One of Bar Limina’s eight specialty cocktails is a twist on a classic Negroni created by bar manager Jenna Abu-Khraybeh.
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.