Basil is a good place to start but you can use other herbs to make pesto, too.

Jennifer Biggs shares the recipe for Café Samovar’s Beef Stroganoff.

Jennifer Biggs shares her recipe for Butternut Squash with Dukkah.

Chinese leftovers are given new life when they’re used to make a fusion Asian Paella.

Fig bread is an easy and delicious way to use every single fruit that comes your way during the short fig season.

Elwood’s Shells might be closed, but now you can make the same shrimp and grits at home whenever you want.

Fresh Apple Cake is simple enough for anyone to make and it’s delicious, like pineapple upside down cake without the pineapple.

Amerigo’s bean and corn salsa gets a new name; we call it a salad because it’s a great side dish and perfect for summer gatherings.

Chicken Kingfield is an old favorite from Harry’s on Teur; former chef and owner Derk Meitzler gladly shared the recipe.

This Memphis restaurant favorite can be made at home, but be patient with the pricey fish. 

The snow came and we drank it with booze, The Peanut Shoppe faces a tough decision, and the Rendezvous loses a beloved, 53-year employee.

The kids have had their fun and you’ve made the snow cream. Before it melts away, grab a big bowl of snow and whip up a batch of snosé.

Kim Terrell says she uses a good “super moist” box mix for her German chocolate cake, but sticks to the original recipe for the frosting. 

For the rare times we have enough snow on the ground, Southerners enjoy it by bringing it in their kitchen and stirring up a batch of snow cream.

Snow might keep you homebound, but for folks who like to be in the kitchen, there’s nothing wrong with that.

The potatoes are coming to your mailbox soon, if you haven’t already gotten them, and the question is: How are you going to use them?

We’re talking food on our Table Talk group on Facebook, soup on Sound Bites and eating new burgers in East Memphis.

Ready for an easy, assembly-only lunch?

This soup is fast and simple when you start with frozen squash.

For Mama Neely’s Sock it to Me cake, you’ll need sugar, cinnamon and pecans. 

Normally the busiest time of the year, restaurants are instead open for sparsely populated dining rooms. PPP money would help, two local restaurateurs say. And sharing holiday recipes is good for all of us.

Nick Scott talks with Jennifer Biggs on our new Sound Bites podcast/radio show about what it was like to have Alchemy closed for 11 weeks and about his plans for Salt | Soy, opening soon on Broad.

Good friends come through with an easy and delicious Thanksgiving dressing recipe that will make the Thursday meal complete.

Halloween kicks off the candy season; let it be when you start your candy making for the holidays, too.