Church Health sees church cooks as change agents. 

Karen Carrier brings a slice of the Caribbean to Memphis with Back Dō/Mi Yard, a Cooper-Young outdoor restaurant and bar opening Wednesday.

Three years ago, two high school students met with leaders at their local mosque to create an all-inclusive food pantry. On the morning of Oct. 12, they opened a building to better serve the surrounding neighborhood.

Memphian Lisa Gwatney is leading her category at World Food Championships in Dallas.

Wally Joe shows us how to make shrimp toast that becomes an elegant appetizer after a quick saute and a simple garnish.

Memphis Made will join friends at High Cotton in the Edge District when its second brewery opens next year.

Eggxactly Breakfast and Deli in Whitehaven opens Oct. 8 and will serve breakfast, lunch and brunch.

A locally owned seafood restaurant that opened in Cordova a year ago will soon open a second location in Midtown.

Crosstown Arts’ Today & Always restaurant has closed, but will continue to serve coffee and pastries and provide meeting space.

Memphis Food & Wine Festival brings top-notch local and national talent together for a big party with creative food and excellent wine.

Moondance Grill opens in Germantown and serves up American classics such as steak and shrimp, pours solid cocktails and has a nice wine list.

Chef duo Andy & Michael will have a bar in Central Station when it opens and a restaurant about a month later.

The Arcade is throwing a big block party on Saturday and featuring a $1 – or 100-cents – menu.

Global Café celebrates its first anniversary on Saturday and Sunday at Crosstown; join the family for a meal.

Soul Fish opens its sixth location just hours after being given final approval.

Bala Tounkara wants to make African food appealing to those who have never tried it, but he also wants to give people with African parents a chance to try dishes beyond their familiar fare.

Festival organizers said they want to introduce people in the "capital of barbecue and soul food" to alternative dining styles.  

Summertime is watermelon time, and Bonefish Grill mixes up an icy and delicious martini with a skewer of frozen fruit for garnish.

Golf fans and restaurateurs Andy Ticer and Michael Hudman put a concession on TPC Southwind for the WGC-FedEx St. Jude Invitational.

At Fix, Memphians who want the convenience of a meal kit delivery service can also support a local business.

Jim & Samella’s House in South Memphis celebrates its sixth anniversary on Saturday and reopens next month.

El Mero Taco brings its Mexican-Southern mashup style to Cordova at Macon Station.

Coastal Fish Company, owned by Russ Graham and Tom Powers, will open this fall in the space on Hyde Lake formerly occupied by The Kitchen.

At Elemento in Crosstown Concourse, Adrian Arcuri makes his own mozzarella and burrata. Making burrata is a fun experience, but you can also buy it the cheese counter at several local grocery stores. Paired with olive oil and a ripe tomato, it makes a perfect summer dinner.

Kelly English is returning Restaurant Iris to its Creole roots when he dons his chef whites again next month.