Recipe Exchange: Fresh Apple Cake
Fresh Apple Cake is simple enough for anyone to make and it’s delicious, like pineapple upside down cake without the pineapple.
Topic: Recipes
RSSThere are 22 article(s) tagged Recipes:
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November 2022
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July 2021
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Recipe Exchange: Elwood’s Shells Shrimp & Grits
Elwood’s Shells might be closed, but now you can make the same shrimp and grits at home whenever you want.
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Recipe Exchange: Bean and Corn Salad from Amerigo
Amerigo’s bean and corn salsa gets a new name; we call it a salad because it’s a great side dish and perfect for summer gatherings.
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June 2021
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Table Talk: Torchy’s talk, cookies and coffee, and another coveted recipe
It was an eventful week for Torchy’s and for the neighborhood surrounding Williamsburg Village; the recipe for Chicken Kingfield from the old Harry’s on Teur is delivered.
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Recipe Exchange: Chicken Kingfield from Harry’s on Teur
Chicken Kingfield is an old favorite from Harry’s on Teur; former chef and owner Derk Meitzler gladly shared the recipe.
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Table Talk: Recipe exchange begins, Wiseacre celebrates a year — and more
I want an H-E-B, she wants one, he says it makes him break into praise: Memphians are hungry for the Texas grocery store. And our recipe exchange starts right here with Tsunami’s sea bass, straight from chef Ben Smith’s cookbook.
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Send in your requests and we’ll start a recipe exchange
Folks say they love to share their favorite recipes, so it’s up to us to ask for them. Start sending in your requests for recipes and I’ll do my best to get them for you.
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February 2021
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Recipe: German chocolate cake
Kim Terrell says she uses a good “super moist” box mix for her German chocolate cake, but sticks to the original recipe for the frosting.
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2.2 million servings is a heap of mashed potatoes: What to do with ‘em?
The potatoes are coming to your mailbox soon, if you haven’t already gotten them, and the question is: How are you going to use them?
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January 2021
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Table Talk: Introducing a talky cousin
We’re talking food on our Table Talk group on Facebook, soup on Sound Bites and eating new burgers in East Memphis.
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Recipe: Cream of mushroom soup
Cream of mushroom soup is easy to make and the heavy cream makes it a luxurious cold weather treat.
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Table Talk: Welcome, and pull up a seat
What’s happening, what’s coming, what we’re cooking, recipes and more, and you can get it delivered right to your inbox on Wednesdays.
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Recipe: Hummus and labneh bowls
Ready for an easy, assembly-only lunch?
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Recipe: Butternut squash soup
This soup is fast and simple when you start with frozen squash.
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December 2020
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Recipe: Mama Neely’s Sock It To Me Cake
For Mama Neely’s Sock it to Me cake, you’ll need sugar, cinnamon and pecans.
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Deni & Kelly talk about PPP help they hope is coming, plus holiday traditions
Normally the busiest time of the year, restaurants are instead open for sparsely populated dining rooms. PPP money would help, two local restaurateurs say. And sharing holiday recipes is good for all of us.
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April 2020
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In this ‘maybe’ world, all we can do is prepare and stay home
The only certainty is that we live in a time of worry, but we can prepare for bad days while living safely to help ensure we stay well.
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October 2019
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Recipe of the week: David’s chili
This is weekend chili, not a pot of this and that you throw together after work. But it's worth the trouble, and we have tips if you want to adapt it for a Tuesday night.
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October 2018
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In the Kitchen With: Jonathan Cole
Jonathan Cole is the founder of the blog placeatthetable.net and the Memphis Cooks Facebook group. The Midtown resident (and native Memphian) is a social worker by day and a home cook who likes to cook for sustenance and for fun (noodle around on his blog and check out his upscale adaptation of the bologna cake with Ranch dressing that periodically makes the Facebook rounds). We recently caught up with him to make a batch of soup.
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September 2018
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Bar Talk: Whiskey at McEwen’s
Bert Smythe likes whiskey so much that he keeps a selection of 185-plus bottles behind the bar at McEwen’s, the restaurant at 120 Monroe he owns with partner John Littlefield. -
Moroccan stew great all year, but good on chilly night
My friend Peggy Burch frequently makes the stovetop version of Melissa Clark’s Moroccan stew, and one bowlful of it was all it took to convert me to soaking and cooking dried garbanzo beans. Then Clark’s cookbook “Dinner in an Instant” came out, and I switched to this version, close but not exactly the same, that I make in my Instant Pot (I’ve used pressure cookers for years and cannot recommend them enough). -
Bar Talk: Drew Wooten at Alchemy
It’s worth a little trouble to turn out a good cocktail. The Burnt Caipirinha at Alchemy requires a bit of prep ahead of time, but after you’ve made an oleo-saccharum and grilled your lemons, well, then there’s nothing to it.
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