Recipe Library
Explore a vast selection of recipes from our print issues, digital exclusives, and dishes we can't get enough of
From the Magazine
A Guide to Using TLP Recipes
By: Emily HavenerCheck out this step by step guide from the Local Palate to help you understand how to read and use our recipes.
Recipes
Arnold’s
Mac and Cheese
The menu and recipes at Nashville's Arnold Country Kitchen are almost exactly as they were when Jack ran the place with a few minute and judiciously made changes by his son, Kahlil. This classic Southern macaroni and cheese recipe is[...]
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Grilled Watermelon, Heirloom Tomato, Feta, Mint
The sweetness of the grilled watermelon, brightness of the summer tomatoes, creaminess of the feta, and the hint of mint go so well together.
Recipes
Eggplant Parmesan
Using your senses is the key to making eggplant parmesan, this Charleston chef’s Italian comfort food.
Recipes
GW Fins Swordfish Andouille
Chef Michael Nelson makes andouille sausage with swordfish and traditional spices that he uses in seafood gumbo, pasta, and his Deep Sea BBQ plate
Recipes
Toni Tipton-Martin’s Shrimp Creole
Adapted from Toni Tipton-Martin's cookbook, Jubilee, this classic shrimp Creole culminates the "holy trinity" of Southern cooking with creole seasoning and shrimp. Served over rice and topped with fresh parsley, it's a warm, soulful dish perfect for gatherings or a cozy night in.
Recipes
Garlic Confit
In his new cookbook Cured, San Antonio chef Steve McHugh transforms garlic into a tender, flavorful dipping experience.
Recipes
Twice-Baked Firecracker Saltines
Featured in the “ferment” section of San Antonio chef Steve McHugh cookbook Cured, McHugh guides step by step to create these crispy saltines, the perfect pedestal for all charcuterie savors.
Recipes
Cured’s House Mustard
San Antonio chef Steve McHugh showcases his cookbook Cured’s house mustard, the perfect acidic addition to the weekend charcuterie.
Recipes
Pickled “Pimento” Cheese
San Antonio chef Steve McHugh showcases his variation on the classic charcuterie dish in his new cookbook Cured.