The Greek dish arni me spanaki sounds like an easy and delicious meal to take you away from your standard beef or chicken dinners.

In honor of this year’s Memphis in May spotlight country, we bring you the national dish of Malaysia. This version includes a spiced fried chicken, anchovies sambal and coconut rice. 

Shrimp Mosca, a recipe from the popular New Orleans restaurant Mosca’s, is one of thousands found in a newly acquired collection of old cookbooks. But some things have changed since the cookbook was published. 

The recipe for these chicken breasts — wrapped around hearts of palm and served with Hollandaise sauce — comes from a 1976 Junior League of Pine Bluff cookbook. 

These cookies called Justines appear to have nothing in common with the beloved old Memphis restaurant called Justine’s, but if you know where they came from, we’d love to know.

You can serve deviled eggs at your Easter table or you could take a few extra minutes and make an impressive deviled egg salad.

We gave you the Seessel’s chocolate butter pie for a holiday gift and now we’re back with the Seessel’s lemon butter pie for your Easter dessert spread. 

Pat Klinke’s rum cake is as legendary as her fundraising with the Le Bonheur Club, which is turning 100 this year. 

When asked, Muddy’s Bake Shop owner Kat Gordon was happy to go to the vault and pull out her retired recipe for Therapy Brownies; she even made a bake-along video.

A trip to Evelyn & Olive this week had our food writer wondering how much trouble it would be to make Jamaican Beef Patties at home. The answer: No yeast, no frying and just a basic crust you knead by hand. 

This week’s recipe comes with a bonus, too: the Waffle Shop’s special mayonnaise. 

Fish pudding might not have been blessed with an appealing name, but it’s a simple casserole that you can order on Fridays at the Calvary Waffle Shop or make at home any time.

These tamales are a bit of work and they take time, but the reward is a freezer full of some mighty fine tamales. 

Frogmore Stew, a soup fashioned from a Lowcountry boil, comes to us from Restaurateur of the Year Ryan Trimm and his former restaurant. 

This was a typed recipe, so we’re not sure if it’s a copycat or the real deal from the Atlanta Bread Company — but we know a good recipe when we see one.

You asked, and another chef was happy to share: Here’s the recipe for Porcellino’s biscuits from Andy Ticer.

Is this the requested Goldsmith’s orange chiffon cake? Not officially, but it could be close. It’s a Southern Living recipe developed by cake baker extraordinaire —and native Memphian — Pam Lolley.

Here’s a nice shrimp and crawfish etouffee from Cafe Roux, and if you want to adapt it to make Catfish Acadian, go right ahead.

Per a reader request, here’s the recipe for barbecued oysters from the old Four Flames restaurant. 

Here’s a quick and easy New Year’s Day meal that gives you all the luck and prosperity without the guilt: This is full of flavor and good-for-you vegetables.

It’s another one, two punch in our regular reader exchange. This week, it’s milk punch made two ways, one in a batch and the other by the glass. 

Hot buttered rum is a retro winter favorite, and forget winter is coming: Winter is here. So we’ve got a bonus recipe this week for you. 

Today we bring you the true recipe for Seessel’s Chocolate Butter Pie. Next year, you can have it all for the asking: Get your requests in for your favorite Seessel’s recipes.

To celebrate the opening of The Lobbyist, Jimmy Gentry’s new restaurant, here’s a favorite cake recipe from P.O. Press.

This version of The Daily Memphian’s recipe exchange is packing two punches.