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. 

Cornbread salad is a staple at the Big Bob Gibson family supper during the Memphis in May World Championship Barbecue Cooking Contest, and a great addition to your summer picnics and cookouts.

Cooking for mom? Chances are good she and everyone else would like a big pan of Grisanti’s baked manicotti.

Torta de Merengue is so simple to make; all you need is a mixer (or a strong arm) to impress your guests.

Sweet Grass is closing on Easter Sunday, but Ryan Trimm leaves us with one more recipe. This chicken jambalaya is full of flavor, but the secret is in the stock: Make your own.

This moussaka from Jim’s Place Grille is a great family meal and could even find a place on your Easter table.

Char’s No-Filler Crab Cakes are an indulgence in this season of high crab prices, but if you’re splurging, this is the recipe you want.

Rizzo’s bread pudding is creamy and rich, but is made without the warm spices you find in most bread puddings.

“I made it very clear that I didn’t want this to be a small mom and pop business, but to grow out of Memphis to around the country and someday around the world,” Bailan Spice’s Lenora Ebule said. 

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Recipe Exchange: Bailan Spice’s Shrimp with Cape Malay curry

This simple recipe delivers a quick global dish from your kitchen thanks to a ready-made spice mix.

The recipe for Low Country shrimp and grits from Ryan Trimm’s Sweet Grass are a nice parting gesture as the restaurant winds down after 12 years of service.

Use Kelly English recipe for a 10-minute (but labor intensive) fast roux to save a lot of time making your Mardi Gras gumbo.

The corn dogs at Sweet Grass, now available at the restaurant on Wednesday nights, can be cooked at home if you’re game to try.

Johnny Marzetti is a Midwestern casserole perfect for cold weather. Use this recipe to start then make it your own.

A lentil soup is the perfect versatile weeknight winter meal, taking on a different character with a range of slight spice adjustments. 

A crème brûlée recipe from Tiger and Peacock in The Memphian makes an easy but impressive dessert.

Hoppin’ John with black-eyed peas? Maybe we’ve been wrong about that. This year, give field peas a chance.

It took a while, but we found the recipe for Café Roux’s praline bread pudding by going to Table Talk.

It’s not Christmas until the pralines line the countertops. Try it; you’ll find it easy and rewarding.

Frank Grisanti’s tiramisu was requested and it was ours for the asking; send in your requests too.

“Memphis Cuisine” is a 30-year-old book that continues to provide gifts of restaurant recipes that were popular at the time.

Spaghetti squash is a staple food in the Van Gundy household; this recipe is one of several in regular rotation.

Carrots cooked in bacon fat and brown sugar are savory and sticky, and spicy if you add red pepper flakes.