Chef Collaboration Makes a Better Bread Pudding Using Georgia Pecans

By EATYALL

| Feb 7, 2021

| Menu Inspiration

Are you looking for a better outcome or an improved version for your bread pudding? Well I’ve got one… Bread Pudding was one of the first special dishes I cooked in the early days ...

[VIDEO] A Cheesecake You Can Call Your Own

By Andy Chapman

| Apr 21, 2019

| Behind the Scenes

In the latest installment of our Eat Y’all + Genuine Mississippi video series, we visited Jubilations Cheesecake in West Point, MS to learn the secret to their top shelf cheesecake...

Crop to Pop Popcorn: “You Ever Grow Popcorn?”

By EATYALL

| Jan 31, 2019

| Behind the Scenes

The idea first popped up over happy hour at Delta Meat Market in Cleveland, John Mark Looney recalls. “We were looking at all the products on the shelves. I’ve got a friend who’s g...

Sweet Magnolia Gelato: Endless Flavors

By EATYALL

| Jan 31, 2019

| Behind the Scenes

Sweet Magnolia Gelato Co. founder Hugh Balthrop chuckles when the question comes up. How many flavors has the Clarksdale-based artisan company churned out? “There’s no way for me t...

[VIDEO] Mead Success at Queen’s Reward Meadery

By EATYALL

| Dec 20, 2018

| Behind the Scenes

Queen’s Reward Meadery in Tupelo, Mississippi isn’t just making mead. They’re making really GOOD mead: honey wine that people want to drink presented in a stunning package. Queen’s...

Top Turkey Tips from Lowcountry Pitmaster Anthony DiBernardo from Char...

By EATYALL

| Nov 16, 2018

| Chef Outreach

One of South Carolina’s favorite pitmasters, Anthony DiBernardo from Swig & Swine in Charleston shares his best tips for adding wood-smoked flavor to your Thanksgiving table. A...

[RECIPE] Delta Grind Polenta Croutons

By EATYALL

| Nov 16, 2018

| Menu Inspiration

A special thanks for Lauren and John Stokes from Tarasque in Oxford, Mississippi for sharing this amazing (and easy) recipe for their Delta Grind Polenta Croutons. And remember, do...

[RECIPE] Basic Pecan Oil Dressing

By EATYALL

| Oct 10, 2018

| Menu Inspiration

Want to try Pecan Ridge Plantation pecan oil for yourself? We’ve gone head over heels for this easy dressing recipe and can’t get enough! First, it’s quick and easy to make. It’s l...

Peachy Summer Hand Pies with New Orleans’ Favorite Sandwich Shop and T...

By EATYALL

| Aug 23, 2018

| Behind the Scenes

Named Best New Restaurant for 2017 by Bon Appetit Magazine, New Orleans restaurant Turkey and the Wolf is known for its flavor-packed sandwiches, but its “Not Sandwiches” and Desse...

[COCKTAIL RECIPE] Husk Nashville Bar Manager Adam Morgan Begins Summer...

By EATYALL

| Jul 5, 2018

| Chef Outreach

One of the original proponents of the farm-to-table movement in Nashville, Husk’s bar program reflects the restaurant’s continual commitment to sourcing Southern grown and made pro...

[RECIPE] Dulce de Leche Pecan Sweet Rolls

By EATYALL

| Jun 18, 2018

| Menu Inspiration

Dulce de Leche. It just sounds magical. These crowd favorite buns are light-as-air, perfect for lazy weekends. This recipe for Dulce de Leche Pecan Sweet Rolls excerpted from SECRE...

[RECIPE] Okra with Charred Corn Remoulade, Lime Basil, and Ricotta Sal...

By EATYALL

| Jun 18, 2018

| Menu Inspiration

We’ve fallen in love with okra all over again here at Eat Y’all, so we can’t wait to share this perfect summer okra recipe with you, courtesy of Coquette Restaurant, one of New Orl...

Discover Two Brooks Farm Sable Rice: The Ancient Grain of Kings

By EATYALL

| May 3, 2018

| Menu Inspiration

Two Brooks Farm, a single estate rice farm located the Mississippi Delta has recently released Sable Black Rice, an exotic new addition to its line of rice. Grown by an 11th genera...

Chocolate Mountain: Asheville Chocolate Maker Takes Bean-to-Bar Chocol...

By EATYALL

| May 3, 2018

| Behind the Scenes

Downtown Asheville, North Carolina Downtown Asheville, North Carolina: dark, low slung brick buildings stretch out along the city’s South Slope area. Not a strip mall in sight, thi...

[RECIPE] Decadent Three-Layer Chocolate Cake by Juniper Green

By EATYALL

| Mar 26, 2018

| Menu Inspiration

Invite over some friends or take it to a holiday gathering! Juniper Green in Nashville has the perfect recipe for a this Decadent Three-Layer Chocolate Cake. Don’t skimp: find real...

[RECIPE] Crispy Simmons Catfish with Citrus Wine Sauce

By EATYALL

| Mar 26, 2018

| Menu Inspiration

Kick your fried catfish up a notch with this take on fried Simmons Catfish. Complete this recipe by serving it over any variety of Two Brooks Farm rice or Delta Grind corn grits. S...

[RECIPE] A Hot Winter Cocktail with AR’s Hot Southern Honey

By Andy Chapman

| Jan 29, 2018

| Behind the Scenes

This original winter cocktail recipe was the result of a great Southern ingredient: AR’s Hot Southern Honey paired with a really cold winter. We’ve named it The Fire Pit, and I ima...

[RECIPE] Chef David Bancroft’s Alabama White BBQ Sauce

By EATYALL

| Jan 25, 2018

| Chef Outreach

Many thanks to Chef David Bancroft from ACRE in Auburn, Alabama for sharing his Alabama White BBQ sauce recipe. It’s simply perfect as a dip for veggies, on fried catfish or pork s...

[RECIPE] Bacon + Dark Chocolate + Bourbon Pecan Pie by Chef Nealy Fren...

By EATYALL

| Nov 6, 2017

| Chef Outreach

Chef Nealy Frentz, co-owner and chef at LOLA Restaurant in Covington, shares her Bacon, Dark Chocolate, and Bourbon Pecan Pie recipe featured at the 2017 Sweetest Chefs of the Sout...

Seven Southern Supper Hacks

By EATYALL

| Sep 27, 2017

| Behind the Scenes

How do you rate when it comes to getting supper on the table? Skip the recipes and serve more joy with simplicity with these Southern supper ideas. It rolls off the tongue… Souther...

The Garden Farmacy’s Fresh Approach

By EATYALL

| May 26, 2017

| Behind the Scenes

“Welcome to the Hinds County wilderness!” Taylor Yowell yells as he strides up to greet us as we pull in the gravel drive at The Garden Farmacy. It’s the outskirts of Bolton, Missi...

Breakfast by Dad: Pancakes Two Ways

By Andy Chapman

| May 12, 2017

| Behind the Scenes

Andy here, founder of Eat Y’all. A heads up for all you dad’s out there: Mother’s Day is coming up. Meaning, it’s a great time for us Dads to step up. What follows is an easy-to-fo...

Meet America’s Peanut Butter Farmers

By EATYALL

| Apr 14, 2017

| Behind the Scenes

We love supporting local farmers, that’s no secret. Even more so, we love to share experiences that connect you to your food. There is nothing like touring a farm and watching ever...

Meet Graham Shrimp: Artisan Processed Shrimp

By EATYALL

| Feb 10, 2017

| Behind the Scenes

Ernie Anderson takes the flavor of your shrimp very seriously. As the fourth generation to lead the Graham Shrimp Company in Bayou la Batre, Alabama, he’s made shrimp processing hi...

The Perfect Party Food Only Has 6 Ingredients

By EATYALL

| Feb 2, 2017

| Menu Inspiration

After months of exploring how top chefs prepare Simmons Catfish for their menus, I decided to bring it home and make the perfect party food to serve at my Super Bowl party this Sun...

The Case for Catfish

By EATYALL

| Feb 1, 2017

| Chef Outreach

This spring, chefs from across the Deep South will have a chance to visit the Simmons Catfish farm in Yazoo City, Mississippi as part of an Eat Y’all Chefs Retreat. Simmons Catfish...

Enjoy the Flavor of Single Estate Rice

By EATYALL

| Dec 21, 2016

| Menu Inspiration

As with all of our food supply, rice isn’t just rice. If you want to feed your family and friends extraordinary easy to prepare meals ranging from soulful to exotic, rice should be...

Smoke Your Way to the Perfect Brisket

By Andy Chapman

| Dec 21, 2016

| Menu Inspiration

Screwing up brisket is easier than almost any other cut of meat. But brisket doesn’t have to end badly. It’s time to take of brisket – so that perfectly moist and delectable beefy ...

[RECIPE] The Perfect Biscuit by Greenhouse on Porter

By EATYALL

| Nov 28, 2016

| Menu Inspiration

I’m sure we can agree, we can always use another biscuit recipe. I’ve fallen hard for the biscuits at Greenhouse on Porter in downtown Ocean Springs, Mississippi. You should plan a...

It’s (Pork) Shoulder Season

By Andy Chapman

| Sep 1, 2016

| Menu Inspiration

I’ve found no ingredient in my meal prep arsenal to be more adaptable and diverse than the pork shoulder, also labeled as Boston butt or picnic shoulder. Whatever it’s labeled, it ...

“Ecologically Grown” Rice Really Does Taste Better

By EATYALL

| Aug 16, 2016

| Behind the Scenes

When it comes to artisan grown rice products, there’s a serious new player in town. Meet the Wagner Farm Family Earlier this year, I met father/son farmers, Mike and Lawrence Wagne...

[Recipe] Garlicky Potato & Zucchini Hash

By EATYALL

| Jul 29, 2016

| Menu Inspiration

There’s really nothing I love more than a stroll through a farmers market. Summer brings an extraordinary amount of pleasure for me when our Creator’s cornucopia of bold, ripe summ...

[RECIPE] June Bugg Rubbed Whole Peanuts

By EATYALL

| Jul 13, 2016

| Menu Inspiration

This quick and easy peanut recipe may be the easiest and most fun you’ll ever serve to a casual party, tailgate or backyard picnic or barbecue. This crowdpleaser is courtesy of our...

[RECIPE] LOLA Restaurant’s Blackened Simmons Delacata Catfish Salad

By EATYALL

| Jul 8, 2016

| Menu Inspiration

This fabulous Blackened Simmons Delacata Catfish Salad is featured on the Lunch menu at LOLA Restaurant in Covington, Louisiana, where the chef couple Keith and Nealy Frentz cook u...

How to Grill a Better Burger

By Andy Chapman

| Jul 1, 2016

| Menu Inspiration

Looking to grill – and build – a better burger this summer? We’ve got eight easy-to-implement tips that’ll have you serving the mouthwatering gourmet burger of your dreams this wee...

[HOW TO] 7 Simple Ways to Enjoy Strawberries

By EATYALL

| May 2, 2016

| Menu Inspiration

It’s strawberry season, and that means sweet, bright red gems at an approachable price are donning the shelves of all of our local markets and giving us reason to visit the nearest...

[Recipe + Chef Spotlight] Chef Lee Leflore’s Cast Iron Catfish with Ja...

By EATYALL

| Feb 25, 2016

| Chef Outreach

Recently, we caught up with Chef Lee Leflore from Greenwood, MS to get his take on a Mississippi favorite – catfish. He shared his Cast Iron Catfish with Jalapeño Rice Pilaf recipe...

Our Favorite Milk + Cookie Pairings for Christmas

By EATYALL

| Dec 22, 2015

| Menu Inspiration

Christmas time brings a flood of memories for us all, and I am sure we can all agree that milk and cookies for Santa are a common theme. This year, we’ve fallen in love with a new ...

Tailgate Recipe: Chef Stu’s Jalapeño Pimento Cheese

By EATYALL

| Sep 10, 2015

| Menu Inspiration

Fact: Southerners love Pimento Cheese. We also love spicy foods. A few years back, I discovered a distinctly tasty pimento cheese hiding in Hattiesburg, Mississippi. Chef Stuart Ga...

Smoked Catfish Dip That Will Knock Your Tastebuds Off

By EATYALL

| Sep 4, 2015

| Menu Inspiration

Simmons Catfish Smoked Catfish Dip This time of the year in the American “Deep South,” as in many other parts of the States, we pay homage to our beloved pigskin and the teams who ...

Simon Majumdar’s Sweet + Spicy Peanut Recipe

By EATYALL

| May 13, 2015

| Menu Inspiration

When celebrity food broadcaster and author, Simon Majumdar, spent a few days with us in April, he demo’d this recipe for Sweet + Spicy Peanuts which quickly became a crowd favorite...

Chef Karl Worley’s Biscuit Recipe

By Andy Chapman

| Apr 8, 2015

| Behind the Scenes

On my recent trip to Nashville, I asked Chef Karl Worley, proprietor at Biscuit Love in Nashville, Tennessee, if he’d like to share a biscuit recipe with us. He said yes, and he se...

Meet Sweet Grass Dairy and their Asher Blue

By EATYALL

| Feb 23, 2015

| Menu Inspiration

We love this story from our archives about our first introduction to Sweet Grass Dairy from Thomasville, Georgia, and their Asher Blue Cheese, still a favorite today, and today, on...

How to Cook Perfect Ribs

By Andy Chapman

| Feb 11, 2015

| Menu Inspiration

Here in the Southern U.S., smoked pork ribs (like baby backs and spares) are an iconic summer cookout food. Whether you prefer your ribs wet or dry (mopped with sauce or dry-rubbed...

Delta Farm Produces More Than Just Food

By EATYALL

| Apr 17, 2014

| Menu Inspiration

Belzoni, Mississippi (pronounced bel-ZONE-ah) may be the Catfish Capitol of the World, but the farm behind one of the catfish industry’s premium brands is located just south, neare...

How to Make Mason Jar Strawberry Shortcake

By EATYALL

| Mar 28, 2014

| Menu Inspiration

April 1 marks the official start of Strawberry Season here in the south. What better use for our sweet local strawberries than a Strawberry Shortcake – served in a Mason jar! Last ...