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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Recipes
Country Captain Shrimp and Grits
Chef Sedesh Boodram combines two Lowcountry classics by adding an earthy, spicy country captain sauce to shrimp and grits.
Drinks
“Tulum, I See You” Rum Punch
The "Tulum I See You" rum punch from Adiõs uses prosecco, two types of rum, and a fruity liqueur to accompany a pineapple and lime juice mix.
Drinks
Adiõs Negroni
Beverage director José Medina Camacho of the recently opened Adiõs shares their take on a Negroni cocktail with the Adiõs Negroni.
Drinks
Enté Tres Negroni from Adiõs
This 3-liqour Enté Tres negroni from new Birmingham bar Adiõs captures tequila, coconut liqueur, and Campari for the perfect summer cocktail.
Recipes
Sausage Pinwheels
Jazz up the plain jane sausage balls with these elegant spiraled pinwheels. This recipe comes from chef Rob McDaniel of Helen in Birmingham. The pinwheels he serves at Helen get a chef-inspired twist on his mother’s classic recipe. “Growing up, we always had sausage pinwheels for breakfast [...]
Recipes
Rosemary-Caramel Nut Tart
You won’t have any trouble finding takers for a slice of Kristen Hall’s nutty rosemary-caramel tart.
Recipes
The Essential’s Chicken Pot Pie
Hot and hardy with an aroma that sets stomachs growling as minds are filled with winter memories, chicken pot pie is as exemplary of comfort food as any dish could be. This version from the Essential in Birmingham uses an egg yolk and potato starch slurry is used [...]
Drinks
Milk Punch
Make the syrup: Combine water, sugar, and nutmeg in saucepan. Simmer over low heat until sugar dissolves. Cool and strain solids.Combine syrup and remaining ingredients in punch bowl. Chill with a block of ice and serve in small punch cups.