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. 

This is the carrot cake recipe and absolutely unbeatable in food and dining editor Jennifer Biggs’ experience.

Don’t worry about pulling out your cookbooks. We’ve got you covered with simple and delicious recipes for the entire Thanksgiving meal. 

Breaking the turkey down before cooking frees up the oven on Thanksgiving, makes for a tasty bird and gives you the best turkey gravy you’ll ever have.

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.