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June 1, 2010
Take an organic chicken filling, rich with sauce and cheeses, and fold inside a homemade crepe. Top with a dollop of lively tomato jam and you've got this creation from Felicia Suzanne Willett, chef of Felicia Suzanne restaurant.
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This luscious cake forms the foundation of 3 Degrees of Chocolate -- a dessert that also features chocolate terrine and a chocolate gelato -- created by Ben Vaughn of Grace and Au Fond Farmtable.
May 1, 2010
Ingredients Butter and flour for the molds
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From Kurtis D. Harrop, food and beverage coordinator, Lynchburg Legends at the Doubletree Hotel, comes this sizzling dish shure to make your taste buds sit up and take notice.
March 1, 2010
Ingredients beef: 3 lbs.
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Ann Barnes of Just for Lunch offers this simple combination that results in a melt-in-your-mouth dessert. Serve as cookies, or as shortcakes topped with fruit of your choice.
By Ann Barnes |
February 1, 2010
Ingredients: 2 pounds real butter, softened and cut into
small pieces
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"Easy to make but never fails to get a wow." That's how Angie Kirkpatrick, of The Kitchen on Brookhaven, describes this fantastic, fruity desert.
By Angie Kirkpatrick |
January 1, 2010
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From chef Kjeld Peterson of Market Cafe (149 Madison) comes this tasty, versatile dish that doubles as an entree or an appetizer.
By Kjeld Peterson |
December 1, 2009
Ingredients: 2 sheets Pepperidge Farm puff pastry dough,
defrosted
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Nothing fishy about this delicate dish from Chef Kelly English of Restaurant Iris
By Kelly English |
November 2, 2009
Ingredients: For fish and salsify puree:
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Decades ago, Elfo Grisanti created this simple, satisfying entree. Still a number-one seller at Elfo's restaurant - run by Elfo's grandson, Alex Grisanti - the dish is easy on the purse, the pantry, and the palate.
October 1, 2009
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Memphis Magazine's
Searchable Restaurant
and Event Listings
AROUND TOWN
EVENTS TODAY IN MEMPHIS
Friday, July 30, 2010
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