The Collard Green Melt is a vegetarian interpretation of a Reuben Sandwich. Continue reading Recipe Reconstruction: Collard Green Melt
Dining at Alinea stimulates all of the senses (taste, touch, scent, sight, and sound) and explores elements of earth, wind, water and fire. Continue reading Beginning something new with Alinea
Ge Da Soup makes this Southern cook think of “Chicken and Dumplings” with a Chinese-inspired fresh vegetable twist. Continue reading Make Quick Noodles for Chinese Ge Da Soup
Chipotle tries too hard to be funny and finds a way to boost fiber intake in chips and salsa. Continue reading I Ate at Chipotle so You Don’t Have to . . .
A peanut butter and mayonnaise sandwich tastes like a tangy peanut butter sandwich. Continue reading Taste Testing the Great Depression?
The uniquely American cuisine of Creole and Cajun food in Louisiana influenced by French, Spanish, West African, Amerindian, Haitian, German, Italian, British and Irish influences made sense for this year’s dinner. Continue reading New Orleans inspired dinner with wine pairings for a cause
Readers decided the top five Place at the Table recipes for 2017 Continue reading Best 5 Blog Recipes of 2017
Size matters when it come to bologna biscuits. Continue reading Battle of the Bologna Biscuits in Memphis
If you crave bacon and eggs but struggle to find ways to add healthy vegetables to your breakfast, add this recipe to your repertoire . Continue reading Egg Ribbon and Bacon Salad
I’ve experimented with many korma dishes and felt an urge to play with some new ingredients last night for the first time: cauliflower and parsnips. Continue reading Korma with Parsnips and Cauliflower