Recipe Exchange: Muddy’s Honey-Thyme Peach Shortcakes
While the recipe involves a few steps, you can prepare the fruit and the Chantilly whipped cream while the biscuits are in the oven. (Courtesy Muddy’s Bake Shop)
Muddy’s Bake Shop owner Kat Gordon loves to use seasonal fruits in her desserts, and for good reason.
Topics
Muddy's Bake Shop Kat Gordon Recipe Exchange Free with sign-upJennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years. In her role as the food and restaurant writer for The Daily Memphian, she covers food news, provides readers an inside look into their favorite restaurants and offers suggestions for what to order at eateries across the Memphis area.
Chandler’s stories and recipes have been featured in national publications such as Real Simple, HGTV Magazine and Woman’s World. She’s also appeared on a number of national broadcast cooking segments including Food Network’s “Dinner: Impossible” and Ducks Unlimited TV. She also hosts a radio show “The Weekly Dish” on Memphis’s NPR station WKNO-FM.
She is the author of four cookbooks: “The Southern Pantry Cookbook,” “Simply Salads,” “Simply Suppers,” and “Simply Grilling.” While she boasts a degree from Le Cordon Bleu, this Memphis native is about making real food accessible for real families.
Want to comment on our stories or respond to others? Join the conversation by subscribing now. Only paid subscribers can add their thoughts or upvote/downvote comments. Our commenting policy can be viewed here.