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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Lowcountry-Style Shrimp Boil
Throw together fresh shrimp, smoked sausage, and simple vegetables with any other preferred flavors to make this classic shrimp boil your own.
Recipes
Louisiana Crawfish Boil
Showcasing meaty and rich crawfish, this recipe is a step-by-step guide to perfecting the iconic Louisiana crawfish boil.
Recipes
Pandan Honeycomb Cake
The word “nướng” means “grilled” or “roasted,” even though this sweet and chewy Pandan honeycomb cake is always steamed or baked.
Recipes
Sticky Fried Shrimp Bánh Mì
There are many obvious similarities between New Orleans po boys and Vietnamese bánh mì, which are both essential sandwiches in the city.
Recipes
Mango Cream Shortcake with Toasted Cornbread
Annabelle Tometich shares this recipe for mango cream shortcake with toasted cornbread inspired by her memoir, The Mango Tree.
Recipes
Coconut-Braised Collard Greens
Nina Compton created these coconut-braised collard greens for an event at Dooky Chase’s, the iconic Creole restaurant by chef Leah Chase.
Recipes
Pickled Potato Salad
If you’ve been dying to have a killer potato salad in your arsenal this Pickled Potato Salad will help get you on the right track.
Recipes
Berbere-Spiced Fried Chicken Thighs
Berbere is a warm spice, adding a tiny amount of heat to these Berbere-Spiced Fried Chicken Thighs from Duane Nutter's cookbook.
Recipes
Sweet Sauce
This sweet sauce is ideal for chopped beef sandwiches or pulled pork, the perfect balance of sweet and tang to cut through smoked meats.