There are 129 article(s) tagged Recipe Exchange:
Not sure what to cook for Christmas dinner? We’ve got all your courses covered — from bacon-wrapped apps to a festive Yule log for dessert. Plus, we’ve got your guide to what’s open for Christmas.
Hanukkah’s “miracle of the oil” is the reason for celebrating with fried foods, like latkes. Guest writer Sharon Fox O’Guin shares her favorite recipe.
Sour cream makes this ice cream super rich, the brown sugar sweetens it and adding sweet croutons takes it over the top.
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.
A few weeks ago, a $10 Deal highlighted a popular Vietnamese sauce. With this recipe, you can make that sauce at home.
In addition to Alyce Mantia Price’s recipe for roast pork, we’re also giving you a bonus recipe this week for her baked black beans.
If it’s Memorial Day, summer must be here. And if summer is here, mango daiquiris must be in the freezer.
It’s not the Bar-B-Q Shop’s barbecue spaghetti, but it’s good and it’s a good place to start if you want to make your own Memphis specialty at home.
The Greek dish arni me spanaki sounds like an easy and delicious meal to take you away from your standard beef or chicken dinners.
In honor of this year’s Memphis in May spotlight country, we bring you the national dish of Malaysia. This version includes a spiced fried chicken, anchovies sambal and coconut rice.
Shrimp Mosca, a recipe from the popular New Orleans restaurant Mosca’s, is one of thousands found in a newly acquired collection of old cookbooks. But some things have changed since the cookbook was published.
The recipe for these chicken breasts — wrapped around hearts of palm and served with Hollandaise sauce — comes from a 1976 Junior League of Pine Bluff cookbook.
These cookies called Justines appear to have nothing in common with the beloved old Memphis restaurant called Justine’s, but if you know where they came from, we’d love to know.
You can serve deviled eggs at your Easter table or you could take a few extra minutes and make an impressive deviled egg salad.
Pat Klinke’s rum cake is as legendary as her fundraising with the Le Bonheur Club, which is turning 100 this year.
When asked, Muddy’s Bake Shop owner Kat Gordon was happy to go to the vault and pull out her retired recipe for Therapy Brownies; she even made a bake-along video.
A trip to Evelyn & Olive this week had our food writer wondering how much trouble it would be to make Jamaican Beef Patties at home. The answer: No yeast, no frying and just a basic crust you knead by hand.
This week’s recipe comes with a bonus, too: the Waffle Shop’s special mayonnaise.
Fish pudding might not have been blessed with an appealing name, but it’s a simple casserole that you can order on Fridays at the Calvary Waffle Shop or make at home any time.
This was a typed recipe, so we’re not sure if it’s a copycat or the real deal from the Atlanta Bread Company — but we know a good recipe when we see one.
You asked, and another chef was happy to share: Here’s the recipe for Porcellino’s biscuits from Andy Ticer.
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.
Is this the requested Goldsmith’s orange chiffon cake? Not officially, but it could be close. It’s a Southern Living recipe developed by cake baker extraordinaire —and native Memphian — Pam Lolley.
Here’s a nice shrimp and crawfish etouffee from Cafe Roux, and if you want to adapt it to make Catfish Acadian, go right ahead.
Per a reader request, here’s the recipe for barbecued oysters from the old Four Flames restaurant.