Banana pudding has been the featured dessert at each Orpheum Theatre cast party for more than 30 years.

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. 

Once known as the Sandy Special, the Grill and Grind is a dish high in protein and low in carbs.

If you’ve ever wanted to cook ribs the same way competition pitmasters do, this recipe will get you there.

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.

Coconut cake holds a special place in Monique Williams’ heart.

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.

Many vodka sauce recipes start with tomato paste, but the one from Bardog Tavern and Aldo’s Pizza Pies starts with a marinara.

This recipe is bananas — ripe, but firm, bananas.

Be sure to make extra biscuits so you can make stuffed biscuit sandwiches with your leftovers.

For a perfect boiled egg, Willett Schuchardt first puts the eggs in a saucepan and covers them with water.

This recipe is more than 30 years old, passed down from father to son and restaurant to restaurant.

Scotch eggs consist of a soft-boiled egg wrapped in a layer of sausage, coated in breadcrumbs and deep-fried until golden brown.

You get two spring-y recipes in one this week, with directions for making the sandwich but also the green goddess dressing.

For years, this was one of the most popular fish dishes in town.

Tan Tan noodles are extremely versatile as they can be made as a vegan or vegetarian dish.

Chef Patrick Reilly owns The Majestic Grille and Cocozza American Italian with his wife Deni.

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. 

There’s a signature appetizer at Boscos Restaurant & Brewing Co. in Overton Square that was inspired by a trip to the Big Easy.

Since the main ingredient steams in its own juices and the flavorings you’ve added, the result is an incredibly tender, moist and positively scrumptious dish.

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.

Are you jelly yet? With these crumble bars, you definitely will be. 

Bob Sternburgh, owner of Paradise Cafe, likes to take classic recipes — think beef stroganoff, chicken tetrazzini or lasagna — and turn them into soups.

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.

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.