Recipes

Boogie Down Bronx chopped cheese

Tomato Watermelon Salad

Double chocolate mousse

Sweet Corn Cakes

The Spun Cow is mixing up specialty milkshakes and offering fun cotton candy flavors, too.

Grits and Gouda: Deviled Easter Eggs With Natural Dyes

Chef James Washington joins us to cook.

Rest beef brisket after removing from the smoker. Let it rest uncut for at least a half an hour.

AAATC’s Chicken Piccata over Pasta

Baked Feta courtesy of Slice Pizza and Brew

Dread River is bottling up a little bit of history. The distillery is releasing the first commercially made bourbon in Birmingham since prohibition.

Luis Delgado joins us to cook

A delicious recipe from Refined To Go

Ann’s Honey Sriracha Jumbo Shrimp over Rice

French Toast Recipe

Cornbread: EATS Highland Restaurant

Grits & Gouda: Peanut Butter & Jelly French Toast

Mark Giorgi’s Roasted Red Pepper Chowder

Yield: 1 Gallon - Prep Time: 15 minutes

Mix all ingredients in a gallon or half gallon container. Add garnishes into the container such as cherries, apple chunks and orange slices.

Shaw just wrote his 5th book called Hook Line and Supper. It has 120 recipes that detail how to cook freshwater and saltwater fish.

Yo Mama's French toast recipe.

Lemon bread pudding

Trace shares a pancake with bacon and maple syrup dish.

Chef Ron’s Southern-Style Oxtails with Gravy

Flying Biscuit Cafe: Chocolate Biscuit Bread Pudding

The Flying Biscuit: Pumpkin pancake and praline sauce

The Bitter Socialite: Cantaloupe Martini

The Hewitt-Trussvile Culinary Team has a recipe that is literally out of this world. Seniors Lucy Prince, Madeline Curd, Abigail Mitchell, and Kaylie Love won the National NASA HUNCH Culinary Competition with their dish, Moroccan Chicken Tangine. The recipe will be served to astronauts in space.

Take advantage of all the bright, squash blooms prominent in the garden this time of year by stuffing and frying them.