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. 

Need more pumpkin spice in your life? JoJo’s Espresso shares how to make your own pumpkin spice coffee syrup. 

Have Chef Michael Patrick’s famous Cheeseburger Soup at the new Magnolia Bend Grille or make it at home.

The Blue Cheese & Jalapeño Slaw at Elwood’s Shack is the most-ordered side at both locations of this popular Memphis restaurant.

The festival uses more than 1,000 pounds of pork to make their popular marinated shish kabobs. But you can make them at home with just a pound of meat. 

Nashville author Anne Byrn, known for her “The Cake Doctor” cookbooks, shares a favorite from the new “Baking in the American South.”

Muddy’s Bake Shop owner Kat Gordon loves to use seasonal fruits in her desserts, and for good reason.

Sweet yellow onion, celery, Duke’s mayo and lemon juice create a light and mildly flavored chicken salad.

Seasons 52 has a delightful salad on its summer menu that highlights two of the season’s most popular ingredients.

Patrick’s Neighborhood Bar & Grill owner shares the recipe for the restaurant’s garlicky ranch dressing.

BBQ Shrimp is one of The Second Line’s and Restaurant Iris’ most popular dishes. Now you can make a similar version at home. 

With National Tequila Day coming up, Babalu shares the recipe for the restaurant’s signature pomegranate margarita.

These popular chicken tenders use Classic Lay’s and are easy to freeze prepared but uncooked.

Muddy’s Bake Shop owner Kat Gordon shares a salad recipe she calls “a glorious side dish for summer cookouts” that makes use of fresh produce including corn, beans, tomatoes and basil.

Buckley’s Grill co-owner Jeff Fioranelli recently shared the restaurant’s recipe for creamed spinach in an “adjusted portion size for home enjoyment.” 

In the final installment of our barbecue series, we’ve got a look at winners from SmokeSlam and Memphis in May’s contest. Plus, we share recipes to extend barbecue month out all year. 

The chess pie is another favorite from Art Seessel’s and Jennifer Biggs’ initial list of the recipes they knew you wanted. 

Hanukkah’s “miracle of the oil” is the reason for celebrating with fried foods, like latkes. Guest writer Sharon Fox O’Guin shares her favorite recipe.

A few weeks ago, a $10 Deal highlighted a popular Vietnamese sauce. With this recipe, you can make that sauce at home. 

You’d eat this even if it wasn’t good for you. It’s a trifecta when you combine healthy vegetables, protein-rich quinoa and the king of fruits, the mango.

Sour cream makes this ice cream super rich, the brown sugar sweetens it and adding sweet croutons takes it over the top.

In addition to Alyce Mantia Price’s recipe for roast pork, we’re also giving you a bonus recipe this week for her baked black beans. 

If it’s Memorial Day, summer must be here. And if summer is here, mango daiquiris must be in the freezer.

It’s not the Bar-B-Q Shop’s barbecue spaghetti, but it’s good and it’s a good place to start if you want to make your own Memphis specialty at home.