Latest Food Thoughts
Fried Sweetbreads with Chimmi Churri
Many chefs prepare sweetbreads but none taste as good as this. It’s the “gateway offal” ...Read More 
Filthy Rice
His grandma’s recipe is not just dirty, it’s filthy. You can taste the history and ...Read More
Beyond Barbecue: Artisan Food in Memphis
Memphis produces flashes of greatness and colorful originality -- in music, in art, in everyday ...Read More
Finish It Off with Something Sweet
These chocolates are a taste of Memphis, and also stand on their own as expertly ...Read More
Getting Gritty
People travel far and wide for good grits, and even though they are a Southern ...Read More
Home, Sweet Magnolia Home
Banana Pudding, Gravel Road, Pistachio, Whiskey Pecan -- the Sweet Magnolia Ice Cream flavors run ...Read More
You Must Be Thirsty
A renewed focus on local ingredients, artisans, and crafts in Memphis has sparked an influx ...Read More
Handmade New York: Noodle Edition
Chefs Matt Jennings, Mark Ladner, Danny Bowien, and Alex Stupak explore the elusive noodle in ...Read More
Biang Biang Noodles in Ginger Scallion Sauce
Using an inventive technique that consists of pulling apart dough and then grilling it to ...Read More
Cavatelli in Tinga Poblana
In keeping with Chef's Latin American influences, this fiery dish uses queso fresco and "Mexican ...Read More
Whole Wheat Tonnarelli with Cicerchie, Rosemary & Shaved Bonito
A simple and quick approach to a dish that has both Italian and Japanese influences, ...Read More
Slow Dried: Why Some Noodles Cost More
Is artisan dried pasta worth more money than the cheap boxed stuff? What's the difference? ...Read More