There are chilis, then there is David’s Chili. The winner of a long-ago contest in Mississippi, it originally came from Santa Fe.

Almost everyone loves pecan pie for the holidays, and folks often kick it up with some bourbon. But this recipe changes things up with a coffee-flavored liqueur. 

Sabrosura Foods, which purchased Pancho’s cheese dip last year, is no longer making the hot dip. Here’s a copycat recipe the company gives to people who call to request it.

It’s not exactly sauerkraut soup, but this hearty Russian soup with cabbage and a variety of meat could be mistaken for it.

Be sure to catch the screening of ‘The ‘Vous’ at the Indie Memphis Film Festival this week, and make a batch of barbecue shrimp to get ready for it.

A recent story about Makeda’s Homemade Butter Cookies inspired us to pull out an old local favorite. 

Bacon-wrapped crackers are super simple to make and transport for a tailgate, but they’re also good as a standing app for a dinner party. 

Stuffed paccheri isn’t hard to make, but it takes some time.

This tiramisu from Fino’s deli uses raw eggs, but is rich and decadent and now you can make it at home.

Want to make banh mi at home? We make it easy. 

Ryan Trimm’s deviled eggs were a staple on the menu at the much-missed Sweet Grass, and these Green Goddess beauties are a great way to use late summer herbs.

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.