Chicken Paillard is as simple as chicken piccata, but it elevates your weeknight chicken game. Plus, an extra bonus, a recipe for beurre blanc. 

As requested by a number of readers, we’ve got another bread pudding recipe for you this week. 

Chef Michael Cahhal’s gumbo is different from most gumbos because it gets its smoky flavor from the chicken instead of the sausage.

This coconut cake from the now-closed Sweet Bistro in Cooper Young is buttery and has a boost of extra coconut flavor from coconut milk.

This pear cobbler is extremely easy to make. And if you prefer peaches to pears, now’s the time to substitute them.

Chip Dunham shared the family pimento cheese recipe a few weeks ago. Now, Jeff Dunham tells us how to make the flatbread he used to serve with it at The Grove Grill.

Daily Memphian reader Chuck Page requested a recipe, for Gazpacho Blanca, and then gave us one in return, for cake.

Gazpacho Blanca is an easy and refreshing light lunch or a nice snack on hot days.

The pimento cheese recipe from Magnolia & May as requested and, bonus, it was also the pimento cheese from The Grove Grill.

What Sriracha shortage? Whip up a batch in your kitchen and you won’t have to worry about running out of “rooster” sauce this summer.

Just For Lunch’s Shrimp Ravigote is a great dish for warm weather.

Elwood’s owner Tim Bednarski fulfills a reader request with the jerk shrimp recipe he says is the one they made back when he was at Bahama Breeze.

“Most of our cooking teams are back with us, we have great entertainment lined up for all three days and we’re ready to go,” said event chairman Bobby Gardino.

Plus, a bonus flourless chocolate cake to satisfy a reader request. Yes, today’s recipe exchange is two recipes for the price of one. 

Cornbread salad is a staple at the Big Bob Gibson family supper during the Memphis in May World Championship Barbecue Cooking Contest, and a great addition to your summer picnics and cookouts.

Cooking for mom? Chances are good she and everyone else would like a big pan of Grisanti’s baked manicotti.

Torta de Merengue is so simple to make; all you need is a mixer (or a strong arm) to impress your guests.

Sweet Grass is closing on Easter Sunday, but Ryan Trimm leaves us with one more recipe. This chicken jambalaya is full of flavor, but the secret is in the stock: Make your own.

This moussaka from Jim’s Place Grille is a great family meal and could even find a place on your Easter table.

Char’s No-Filler Crab Cakes are an indulgence in this season of high crab prices, but if you’re splurging, this is the recipe you want.

Rizzo’s bread pudding is creamy and rich, but is made without the warm spices you find in most bread puddings.

“I made it very clear that I didn’t want this to be a small mom and pop business, but to grow out of Memphis to around the country and someday around the world,” Bailan Spice’s Lenora Ebule said. 

Related story: 

Recipe Exchange: Bailan Spice’s Shrimp with Cape Malay curry

This simple recipe delivers a quick global dish from your kitchen thanks to a ready-made spice mix.

The recipe for Low Country shrimp and grits from Ryan Trimm’s Sweet Grass are a nice parting gesture as the restaurant winds down after 12 years of service.

Use Kelly English recipe for a 10-minute (but labor intensive) fast roux to save a lot of time making your Mardi Gras gumbo.