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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Chocolate Buttermilk Tea Bread
This chocolate buttermilk tea bread is an excellent sliceable addition to your afternoon tea, or, can be wrapped up and given as a gift.
Recipes
Sadness Shortcake with Mango
Championship baker, Keya Wingfield, perfects her recipe of a soft and crumbly shortcake with sweet mango during a time of loss in her life.
Recipes
Bad News Brownies
Keya Wingfield's recipe, Bad News Brownies, are the perfect amount of goeey, chocolatey and rich, and will leave you wanting more.
Recipes
Sadeleines (Candied Fennel White Chocolate Madeleines)
Keya Wingfield's French madeleine recipe may be fueled by sadness, but these small cakes are buttery and fluffy; a little taste of heaven.
Recipes
Pickled Perilla Leaf | Kkaennip Jangajji
This pickled perilla leaf recipe from Daniel Harthausen of Young Mother offers a delicately spiced condiment with punched up acidity.
Recipes
Broccolini with Garlic Chili Sauce
Make the peanuts: Melt butter over medium-high heat until bubbly, then add spice powder, sugar, and salt, stirring to dissolve. Add nuts and continue cooking and stirring until they have turned light brown, then spoon onto a large baking sheet and allow to cool.
Recipes
Black Creek Farm Garlic Soup
Like many Southern chefs, Dylan Fultineer of Rappahannock in Richmond, Virginia, preaches the gospel of farm-to-table. But what sets him apart is that he goes to great lengths to adhere to its principals.
Recipes
Baked Rappahannock River Oysters with Melted Leeks, Bacon, and Preserved Lemon
Baked oysters from the Rappahannock River in Richmond, Virginia, are an elegant yet easy appetizer during the holidays or winter gatherings.