Jennifer Chandler

Jennifer Chandler will be the first to say the name of the dish may not sound appetizing but Lobbyist chef and owner Jimmy Gentry has a way of elevating the most common ingredients.

For more than 40 years, Memphians have been visiting the Belmont Grill for its famous burgers — served on a French bread bun — and for the camaraderie of friends and neighbors.

How many times have you looked at a menu and couldn't decide if you wanted a sandwich or a salad?

In this recipe, a sauteed mixture of corn and tomatoes is served atop a bed of creamy rice grits for a tasty side dish or a vegetarian main.

Jennifer Chandler says Bob’s Bakery may be tiny and fairly nondescript, but the items in the case are anything but. And if you longingly remember the pies at the Wilson Cafe, you’re in luck.

Elizabeth Heiskell's tomato pie is true to the Southern classic, with a mayonnaise-based topping, but she gives it a three-cheese twist: mozzarella, Parmesan

Elizabeth Heiskell's tomato pie stays true to the Southern classic, but she gives it a three-cheese twist.

Chef Andrew Adams works on his Delta Chicken Tamales presentation for a cooking competition. (Mark Weber/The Daily Memphian)

The recipe Deni and her husband Patrick Reilly use at Cocozza originated in Deni's mother's kitchen.

Amy, left, and Hannah Pickle are the original founders of Rawgirls. (Courtesy Amy and Hannah Pickle)