JEM Dining’s divine yeast rolls have since been replaced on the current menu, but you can still make them at home.

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.

Elwood’s Shack may be most known for its smokehouse menu, but its hot dogs should not be overlooked.

When it comes to summer gatherings, there is one dish that is always on the table when Ernie Mellor is hosting.

Sugar Ghost has been serving frozen dog-friendly popsicles since almost day one.

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.

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.