A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
There are 277 articles by Jennifer Chandler :
Chef Jimmy Gentry said what makes this dessert special is it has three different textures in each bite: the crispy caramelized sugar, the moist and tender cake, and the gooey cream cheese filling inside.
This salad is quick; it holds up well cold or at room temperature, and it hits all the right textures: crunchy, bright, herbaceous and a little creamy.
This $12 sandwich is one of By the Brewery’s most popular items whether it’s breakfast or lunch.
When Rix started developing his signature line of chocolates, a sweet potato chocolate was the first flavor he ever made, and he named it “Mama Jean” in honor of his grandmother.
Owner Cristina McCarter first created this signature dip after her honey brie dip was a Valentine’s Day success.
“Mama always said never, I do mean never, put water in sweet potatoes,” said Alcenia’s owner B.J. Chester-Tamayo.
Char’s pecan pie comes to us from not one but two grandmothers.
At Bradford Williams’ early childhood gatherings, ambrosia was the focal point of her grandmother’s holiday table.
Food scientist and TV personality Alton Brown says his “culinary variety show” combines storytelling, comedy, music and culinary demonstrations all in one.
The opening menu at the new Felicia Suzanne’s includes chicken crepes, deviled eggs and her oysters of love, all longtime favorites.
A background in creative writing helps designer Natalie Lieberman make restaurants feel cozy, kitschy, cool and one of a kind. The Collect + Curate Studio founder said it’s about “telling the narrative” of the space.
Sticky ribs, honey gochujang wings, Korean hot chicken and beef bulgogi are a taste of what’s on the menu at the Korean BBQ Fest this Saturday.
The menu at the new Felicia Suzanne’s will feature all of the restaurant’s old favorites plus an expansion beyond Low Country fare.
“When I first started freelance reporting decades ago, I thought the biggest joy of this job would be the opportunity to enjoy all the amazing eats available across town, but I was wrong.”
Representatives from Australian winery Unico Zelo, which focuses on sustainability, visited the Memphis wine shop earlier this week.
Julles Posh Food Co. in East Memphis now serving lunch again, and here’s what you should try.
As it closes, 17 Berkshire is “passing the torch” to gluten-free bakery, Jacques Louise.
The new Michelin Guide American South will be the company’s first regional guide in North America. Anonymous Michelin inspectors are already in the field exploring the area.
Several high-profile restaurant projects have taken much longer to open than originally expected. And while perfecting recipes, hiring staff and fine-tuning the concept are key ingredients, there is often another big hurdle.
Napa Cafe’s double-stout-braised short ribs is owner Glenda Hastings’ homage to Memphis barbecue.
The group’s “Motivation Monday” is full of get-up-and-go, but its “Waffle Wednesday” is the most popular.
Memphis chef Kelly English said his new menu includes nine signature salad creations, plus a “choose-your-own-adventure” option.
For the tenders, whole duck tenderloins are soaked in a buttermilk marinade before being dredged in a seasoned batter. They are then fried to order so they come out hot and crispy.
The new-to-Memphis “Too Good to Go” app gives customers big savings while helping restaurants eliminate food waste.
The Beer-Battered Fish N’ Chips at Bog & Barley are the real deal.