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.

Mix things up this season with our holiday menu of goat cheese dip, a signature dish from The Lobbyist, festive Christmas cocktails and more.

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.

Use “Ain’t It Mane” and “Tha Garden” seasoning blends for a very Memphis cornbread dressing recipe from Moreno McCalpin.

“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.

Our Thanksgiving guide will help you prep your holiday menu and plan what to do after the big meal. 

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.

Let us help you plan your holiday menu with these recipes from our archives. Plus, we’ve got a little round-up of holiday food events.

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. 

As an added bonus to this recipe, you can make it long after the Thanksgiving holiday by substituting rotisserie chicken for the turkey meat.

Jennifer Chandler’s go-to recipe for a ‘fancy’ mac and cheese was inspired by one made by chef Jackson Kramer at Interim.

A pecan pie with a twist is on Jennifer Chandler’s Thanksgiving table every year.

Chef Jimmy Gentry’s famous Corn Mash is a bowl of decadently creamy stone-ground grits topped with roasted squash and drizzled with a bacon jus. Here’s how you can make it at home. 

This week, we’ve got two seasonal recipes, perfect for a main and dessert.