Cozy Corner has long been a barbecue legend in Memphis, tucked away in an otherwise empty shopping center. Unassuming building and limited hours — 10:30 a.m. to 5 p.m., Tuesday through Saturday — have always given it a sort of mystique. Now, Cozy Corner is extending its hours, and let me be the first to say that I’m happy to swap a little mystique for a chance to take home one of their Cornish hens for dinner.
On Saturday, from 1 to 4 p.m., Grow Memphis will host the South Memphis Healthy Food Fair at LeMoyne-Owen College.
According to Josephine Williams, Grow Memphis coordinator, the event came about when she was contacted by Active Voice.
Active Voice, a group that uses media for social change, is sponsoring 30 screenings around the country of the documentary Food Inc. through a grant from the Robert Wood Johnson Foundation’s Ingredients for Change campaign.
I've been wanting to try the avocado milkshake at Chang's Bubble Tea Cafe for months now. Last week, I finally did and was not disappointed.
But, first, a disclaimer ...
Did you catch the premiere of David Simon's Treme?
I thought it was a fine start, even if with its hints of Simonized tropes (hello, lovable rapscallion!). But what was most interesting to me was that pie that the restaurant owner pulled out of her purse.
I’m pretty jazzed about the local farmers markets opening soon, so I’m celebrating by trying new (to me) veggies.
Last week, I found this beautiful broccoli rabe, which I’ve never made before because I don’t know how to pronounce it. Turns out, broccoli rabe isn’t broccoli at all, but a brassica more closely aligned with turnips and cabbage.
On Sunday, a trio of novice gardeners (one of them was me) made lasagna, and we never left the backyard.
Actually, it was Lori Greene’s backyard, or more accurately, her city farm near the University of Memphis. This weekend, Greene was at Downing Hollow Farms in Olive Hill, Tennessee, getting ready for the opening of the Cooper-Young Community Farmers Market, which she is spearheading, so her sister, Sue Easley, supervised the work in town.
Now back to that lasagna ...
Today I went to the store and bought milk, eggs, Fontina cheese, asparagus, leeks, and puff pastry to make an adorable tart.
When I got home, I thawed the pastry and prepped the ingredients ... and then my oven wouldn't turn on.
So, it was on to Plan B.
Yesterday I stopped by a Rite-Aid in East Memphis and happened upon a chest-high stack of these:
As I stood there gawking, an employee came by and said it was like the commercial. I said I was unfamiliar with the commercial and then we proceeded to press all the buttons we could reach. It was a cacophony of Filet-o-Fish.
I spotted this Suzani apron at Magpie Lovely.
I generally don't wear an apron and could not imagine standing over a splattering pan while wearing this beauty. But it was pointed out to me that this isn't an apron for cooking; it's the apron you wear at dinner parties to present the cooking you did in your other apron.
Today, Pam Denney and I stopped by Holy Cow, the small kosher restaurant in the lobby of the Memphis Jewish Community Center.
Two food events in this week's print edition have date errors.
First up, the Memphis Zoo's Wild World of Wine and Beer is not tonight but Friday, April 16th.
And, the 15th Annual Overton Square Crawfish Festival is Saturday, April 10th, not Sunday as reported.
It’s been almost a year since Swanky’s Taco Shop announced they would be opening a new location in East Memphis. Various setbacks and snags pushed the opening date back so far that taco lovers were beginning to lose hope. When I saw that the temporary Swanky’s sign had come down yesterday, I feared the worst.
Call it an Easter miracle: while the flimsy tarp banner has come down, the Swanky’s logo will rise again.
On the back of this bag of Cedar's Spinach Wraps are "3 Steps to Wrapping Success!"
I want wrapping success, really I do, but that illustration ...
I would normally say that walking into a barbecue restaurant in Memphis and ordering a salad is a major faux pas, but I am in love with the versatile chef’s salad at Central BBQ.
I'm all for cutting corners, but I draw the line at these pre-dyed Easter eggs, being sold at Schnucks. They're not even that well done.
(Serious Eats has a primer on using natural dyes like beets!.)
Of course, once you're done with the dying, hiding, and subsequent finding, you've got to something with all those eggs, and that something has got to be egg salad.