Recipe Exchange: Chef Mo’s A Mother’s Love Coconut Cake
Coconut cake holds a special place in Monique Williams’ heart.
Topic: Recipe Exchange
RSSThere are 157 article(s) tagged Recipe Exchange:
-
May 2026
-
-
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.
-
-
April 2026
-
Recipe Exchange: Owen Brennan’s bananas Foster
This recipe is bananas — ripe, but firm, bananas.
-
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.
-
Recipe Exchange: Jennifer Chandler’s pimento cheese biscuits
Be sure to make extra biscuits so you can make stuffed biscuit sandwiches with your leftovers.
-
-
March 2026
-
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.
-
Recipe Exchange: Magnolia & May’s shrimp ‘n’ grits
This recipe is more than 30 years old, passed down from father to son and restaurant to restaurant.
-
Recipe Exchange: Belltower Coffee’s green goddess sandwich
You get two spring-y recipes in one this week, with directions for making the sandwich but also the green goddess dressing.
-
-
February 2026
-
Recipe exchange: Jarrett’s horseradish encrusted grouper
For years, this was one of the most popular fish dishes in town.
-
Recipe Exchange: Good Fortune Co.’s Tan Tan Noodles
Tan Tan noodles are extremely versatile as they can be made as a vegan or vegetarian dish.
-
Here’s something to love: Her family’s cookie recipe dates back 5 generations
Every Valentine’s Day, Diana Kokernot Britton bakes and decorates sugar cookies for her children and friends — a family tradition that goes back to the 1800s. And now you can make them, too.
-
Recipe Exchange: Patrick Reilly’s baked-shrimp oreganata
Chef Patrick Reilly owns The Majestic Grille and Cocozza American Italian with his wife Deni.
-
Recipe Exchange: Kelly English’s chicken and andouille jambalaya
Jambalaya is perfect for Super Bowl festivities because it’s a one-pot dish that is surprisingly easy to whip up to feed a crowd.
-
-
January 2026
-
Recipe Exchange: Boscos’ wood-oven shrimp
There’s a signature appetizer at Boscos Restaurant & Brewing Co. in Overton Square that was inspired by a trip to the Big Easy.
-
Recipe Exchange: Jennifer’s creamy tomato soup
Nothing is more comforting on a chilly winter day than a steamy bowl of soup, especially when the weather forecast is for ice and snow.
-
Recipe Exchange: Paradise Cafe’s broccoli and caraway-cheese soup
Bob Sternburgh, owner of Paradise Cafe, likes to take classic recipes — think beef stroganoff, chicken tetrazzini or lasagna — and turn them into soups.
-
Recipe Exchange: The Chubby Vegetarian’s warm egg roll salad
The Chubby Vegetarian’s warm egg roll salad is a warm, savory dish that is a fun and delicious way to get more vegetables in at lunch or dinner.
-
Recipe Exchange: Hard Times’ buttermilk-herb ranch
After one taste of Hard Times Deli’s homemade buttermilk-herb ranch, you may never want to go back to a store-bought bottled ranch dressing again.
-
-
December 2025
-
Recipe Exchange: P.O. Press’ butter cake
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.
-
Recipe Exchange: Amelia Gene’s glass noodle salad with lime–cashew crumble
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.
-
Recipe Exchange: Phillip Ashley Rix’s sweet potato pie
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.
-
-
November 2025
-
Recipe Exchange: Feast & Graze’s hot honey goat dip
Owner Cristina McCarter first created this signature dip after her honey brie dip was a Valentine’s Day success.
-
Recipe Exchange: Alcenia’s candied yams
“Mama always said never, I do mean never, put water in sweet potatoes,” said Alcenia’s owner B.J. Chester-Tamayo.
-
Recipe Exchange: Char’s pecan pie
Char’s pecan pie comes to us from not one but two grandmothers.
-
Recipe Exchange: Grecian Gourmet’s kotopita, ‘Greek chicken pot pie’
Corinne Knight of Grecian Gourmet Kitchen shared one of her favorite family recipes.
-