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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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Rich? You bed. Satisfying? Absolutely. Try this creamy creation, courtesy of Flight chef Antony Field
By Antony Field |
September 1, 2009
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What's hot and cool, sweet and spicy, and guaranteed to disappear from the serving dish faster than you can say more? This appetizer from Javier Lopez, executive chef at Folks Folly Prime Steakhouse
By Javier Lopez |
July 1, 2009
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A to-die-for dessert from Chef Tony Gault of Cafe 1912
June 1, 2009
Ingredients for cake: 8 oz.
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A to-die-for dessert from Chef Tony Gault of Cafe 1912
June 1, 2009
Ingredients for cake: 8 oz.
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Memphis Magazine's
Searchable Restaurant
and Event Listings
AROUND TOWN
EVENTS TODAY IN MEMPHIS
Tuesday, February 9, 2010
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