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.

This is weekend chili, not a pot of this and that you throw together after work. But it's worth the trouble, and we have tips if you want to adapt it for a Tuesday night.

The Majestic Grille’s Apple Old-Fashioned will make you want to feel a nip in the air.

Kitchen Talk shows you how to make fried chicken, French style, with French chef Jose Gutierrez.

Blue Flower is the welcome cocktail at Thursday night's Destination: Delicious Happy Hour at Silly Goose.

With both rum and rye in the cocktail, a Little R & R at Catherine & Mary’s delivers a punch.

Veteran chef Spencer McMillin finds purpose and creative outlet in Caritas Village kitchen in Binghampton.

A luxurious lobster sandwich takes about 3 minutes to pull together at Erling Jensen: The Restaurant.

Strawberry and cucumber muddle it up with gin for a refreshing summer drink.

Jonathan Magallanes uses pomegranate seeds in place of tomatoes in a fresh new guacamole at Las Tortugas.