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.

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. 

A Jackson, Tennessee-based pizzeria is coming to East Memphis, and a local restaurateur is bringing more food to Hollywood Street. 

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. 

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Houston’s closing its only Memphis location

Residents will a dash of neighborhood stories and a pinch of family recipes to create a cookbook that captures the “authentic voices” of South Memphis.

The setup at Malia’s is as no-nonsense as the food. The shack is weathered and well-loved, with hand-painted lettering and a menu nailed to a wooden plank.

The Caramelized founder talks tips for stress-free entertaining during the holidays and the rest of the year, too. 

In recent years, the restaurant has made many changes to its menu and its policies, many of which were not popular with its clientele.

The latest addition to The Rendezvous’ line of sauces and seasonings is a salt and pepper blend created by the late Nick Vergos.

A holiday tradition as real as Christmas carols, the Lions Club pecans are available around town with the proceeds helping those in need with hearing and vision surgeries.

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.

Writer Joshua Carlucci says that Swagath has the whole experience: carefully crafted plates; a warm, polished setting, and a staff that feels like they actually care about your night.

Crazy Coop looks at a new location, and the former Cooper-Young Korean barbecue spot gets a new purpose. Plus, something big is coming to Bog & Barley.

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.”

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. 

Flyway Brewing in the Edge District and Non-Vintage Wine Bar in the Broad Avenue District are open. Charcuterie and bakery shop Graz’n Tables is changing locations — and maybe its name. 

Bradford Williams’ business is built on making family meals easy. 

If you’re not familiar with Hunan-style chicken as a Chinese-American dish, a close cousin would be Kung Pao.

From pies to cakes to cookies, here are five treats from local bakeries that will have you counting your blessings. 

JoJo’s Espresso, now in the 850-square-foot suite 114 at 1730 S. Germantown Road, will open in its new 5,000-square-foot space in the late first quarter.