Memphis in May is a barbecue competition that takes place the third weekend of May at Tom Lee Park on the Mississippi River. It is the largest pork cookoff in the world and is often called “The Super Bowl of Swine.” The Big Bob Gibson Competition Cooking Team has attended this contest since 1997 and to date we have never finished out of the top ten. We’ve won the pork shoulder category six times, won first place in sauce three times, and won the Grand Championship twice. But it is not our success in the competition that stirs the fondest memories of this event; it is the time spent with friends and family while enjoying the relaxing atmosphere. It is a tradition for us to put on a big feed the Friday night before the most serious part of the competition begins. Our menu changes year to year but almost always includes pork tenderloin, bean salad, homemade pies, and this stacked cornbread vegetable salsa salad. I am not sure where this recipe originally came from, but my mother-in-law, Carolyn McLemore, and her friend Joyce Terry always treat us to a big batch at this annual event. It’s good and it goes really well with smoked pork tenderloin.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.