Recipe Exchange: The Farmer’s mushroom sloppy Joe
The Farmer’s sloppy Joe helped bring national attention to the Memphis restaurant.
Topic: Recipe Exchange
RSSThere are 175 article(s) tagged Recipe Exchange:
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September 2026
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Recipe Exchange: Andrew Adams’ award-winning Delta adobo chicken tamale
Over the past few months, Acre’s Andrew Adams has been submitting recipes to national food competitions for professional chefs. Here’s one recipe that took the grand prize.
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Recipe Exchange: Caramelized’s sheet pan Memphis BBQ chicken fajitas
When Cara Greenstein is planning a weeknight dinner, she looks for shortcuts in two areas: prep time and cleanup.
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Recipe Exchange: Rawgirls founders’ lentil soup
The original Rawgirls have a new cookbook of 10 soup recipes, several of which echo dishes they once served at their former food truck and cafe.
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August 2026
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Recipe Exchange: Elizabeth Heiskell’s tomato pie
Elizabeth Heiskell’s tomato pie stays true to the Southern classic, but she gives it a three-cheese twist.
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Recipe Exchange: Farmers market tomato and sweet corn rice grits
In this recipe, a sauteed mixture of corn and tomatoes is served atop a bed of creamy rice grits for a tasty side dish or a vegetarian main.
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Recipe Exchange: Hog & Hominy’s peanut butter and banana pie
The pie marries a creamy peanut butter pie filling and a classic banana pudding into one over-the-top layered dessert.
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Recipe Exchange: Elfo’s saltimbocca ala Grisanti
Customers always ask Alex Grisanti to share his family’s recipes, and the saltimbocca is one of the most requested.
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Recipe Exchange: Melissa Cookston’s provoleta with chimichurri, roasted cherry tomatoes
While known for her award-winning barbecue, Melissa Cookston likes to grill more than just pork.
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July 2026
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Recipe Exchange: JEM Dining’s homemade yeast rolls with lemon compound butter
JEM Dining’s divine yeast rolls have since been replaced on the current menu, but you can still make them at home.
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Recipe Exchange: Ice Cream Brownie Sundae Pie
Kaye’s Pints & Scoops own Kiamesha Wilson says ice cream is not just for the summer. Here is an ice cream pie she makes every year for the holidays.
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Recipe Exchange: Blue Honey Bistro’s creamy cheese grits
Today’s recipe exchange will teach you how to make Blue Honey Bistro’s creamy cheese grits, their red onion and bacon jam, and a dish that includes both of those with a poached egg and fresh herbs.
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Recipe Exchange: Elwood’s Shack’s Seattle hot dog
Elwood’s Shack may be most known for its smokehouse menu, but its hot dogs should not be overlooked.
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Recipe Exchange: Hog Wild’s savory, summer avocado dip
When it comes to summer gatherings, there is one dish that is always on the table when Ernie Mellor is hosting.
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June 2026
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Recipe Exchange: Sugar Ghost Pup Pops
Sugar Ghost has been serving frozen dog-friendly popsicles since almost day one.
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Recipe Exchange: Vergos family’s Greek Horiatiki salad
Every Greek family has their own version, but all of the salads pretty much start out the same: good tomatoes, cucumbers, green bell peppers, purple onions, feta and kalamata olives.
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Recipe Exchange: The Orpheum’s Cast Party banana pudding
Banana pudding has been the featured dessert at each Orpheum Theatre cast party for more than 30 years.
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Recipe Exchange: Frost Bake Shop owner’s favorite cookie
These cookies may be Frost Bake Shop owner Bill Kloos’ favorite, but the only way you can try them is to make them at home.
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May 2026
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Recipe Exchange: Greek Fest’s spanakopita
Don’t be frustrated or scared to use phyllo dough, said one of the co-chairs of the Memphis Greek Festival. It is a lot more forgiving than people think.
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Recipe Exchange: Chef Mo’s A Mother’s Love Coconut Cake
Coconut cake holds a special place in Monique Williams’ heart.
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Recipe Exchange: Babalu’s guacamole
Plus, we’ve got two tricks to selecting ripe avocados at the store, and also the chef shares how to keep the guac from turning brown.
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April 2026
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Recipe Exchange: Owen Brennan’s bananas Foster
This recipe is bananas — ripe, but firm, bananas.
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Recipe Exchange: Sweet Grass/Next Door’s bada-- brisket nachos
Since we can no longer pop by his Cooper-Young restaurant to order some, chef Ryan Trimm shared the recipe for his over-the-top nachos.
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Recipe Exchange: Jennifer Chandler’s pimento cheese biscuits
Be sure to make extra biscuits so you can make stuffed biscuit sandwiches with your leftovers.
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March 2026
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Recipe Exchange: Felicia Suzanne’s deviled eggs with Kelley’s Katch Caviar
For a perfect boiled egg, Willett Schuchardt first puts the eggs in a saucepan and covers them with water.
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