If Frank Sinatra was still alive and came to visit Memphis, he might get a craving for some delicious Italian food. And if he did, he might just stop by Pa Pa Pia’s Authentic Italian Restaurant Restaurant on Union Avenue downtown.
Just a few months ago, scientists discovered that the surface of Mars is much colder than they had previously thought. And, just seconds ago, I discovered that the Tofu Pad Prik at Shang Hai Oriental Restaurant — a stir fry of tofu, green onions, peppers, and Thai spices — is much hotter than I had previously thought.
Here’s a recipe by Joe Ferguson, the beverage and event coordinator at the Memphis Botanic Gardens. Ferguson’s sangria is offered on Wednesday and Thursday nights as part of the new tapas menu at Fratelli’s.
Are you sick of all the hype surrounding season 3 of Mad Men?
Me neither. I love the show… but I'm not sure I love it enough to prepare a themed meal for Sunday's premier.
Here’s some news you can use.
The Hi-Tone and Fork It Over are now offering lunch.
Pesto is one of those ingredients that sounds more fancy than it actually is. Cooking with it gives you a sort of status boost, the same way knowing about the subtle differences between fine wines can be impressive in the right company.
Before I purchased my first jar of pesto, I was intimidated by its mystique. I bought a jar on a late-night grocery shopping trip, used a tablespoon in my recipe, and left it sitting in the fridge.
Before heading out on a 3,200 mile road trip to Yellowstone with our monkeys (Satchel, 7, and Jiro, 5), my husband Warren suggested that we purchase Jane and Michael Stern's Road Food book. Being a big fan of the Sterns—I love listening to them describe food on NPR every Saturday morning—I readily agreed.
Our first stop was at Booches in Columbia, MO. It was a pool hall that has been selling burgers since the early 1900s.
A canning class at the main library and a "taste of the town" over the bridge. ...
As I mentioned in the last post, coworker Brenda has a knack for spotting vegetable plants in unusual places.
The latest one she noticed was on a narrow strip of land between a parking lot and the street on Huling between South Main and Front. This is a bona fide vegetable garden and an impressively productive one at that — peppers, tomatoes, squash, melons, herbs, eggplants, cucumbers, etc.
Spoiler alert! This one ends with a slab of butter.
There are worse ways to go out, and Julie & Julia, if nothing else, celebrates living with butter-sauteed gusto.
My coworker Brenda waited patiently for someone to pick them, and when that never happened, she plucked the fruits herself.
David Wilson stopped by the Flyer offices yesterday armed with bottles of Hog Wine sauce.
Wilson was making his way up from his home of Madison, Mississippi, to visit his vendors — the sauce is available locally at Schnucks, Ike’s, and Superlo — and to spread the gospel of his creation.
Chef Cary Neff's been on Oprah, the Today show, and Food Network and appeared in the pages of the New York Times, Bon Appetit, and Gourmet. And on Monday and Tuesday, he'll be in Memphis for cooking demonstrations at the newly renovated cafe at Methodist University Hospital.
Methodist University Hospital is teaming up with Atlanta-based Morrison Healthcare Food Services to completely renovate its main hospital cafeteria and menu. Neff came on board to help create a brand new line of healthy hospital meals, called Flavors 450. All the meals are under 450 calories and comprised of no more than 35% calories from fat.
Chef Neff took a moment out of his busy touring schedule to answer some questions about his philosophy on food.