Cooking at home a lot right now? And missing Nashville, of course. Bring a taste of Music City into your homes with this collection of recipes from Nashville restaurants and chefs. Cook these dishes at home, and enjoy them with your loved ones. When you're ready to travel, come to Nashville, eat at these restaurants, and see how yours compares to the original.
We hope these recipes provide you with comfort, inspiration, and a taste of Music City. Most importantly, we hope they bring you a bit of joy.
Each week, we'll feature a complete Nashville meal with recipes for an appetizer or side dish, entree, dessert, and a beverage. So come back every week to try the new batch of Nashville recipes. If you just can't wait a week and want to cook all the recipes tonight, view the complete Recipe Notes cookbook (you can even print it as the star of your cookbook collection!).
When you do make these dishes, show us! Share a picture of your final product on social media using the hashtag #NashvilleRecipes for a chance to be featured here.
Now get cooking!
Martin's Bar-B-Que Broccoli Salad
From Martin's Bar-B-Que Joint
- 4-6 cups broccoli florets
- ¾ cup diced red onion
- ¾ cup shredded sharp cheddar cheese
- ¾ cup crumbled bacon
- ¾ cup raisins
- 1 cup Martin’s Bar-B-Que Alabama White Sauce or other white barbecue sauce (Martin's sauce available for online purchase here!)
- 1 tablespoon mayonnaise
In a large bowl, combine broccoli, onion, cheese, bacon, and raisins. In a separate bowl, whisk together Alabama White Sauce and mayonnaise. Pour dressing over salad and toss to coat. Cover and refrigerate before serving.
Fresh Pasta with Spring Veggies
From Sinema Restaurant & Bar;
Executive Chef Kyle Patterson
FOR THE SOUP
- 2 tablespoon chopped garlic
- 1 cup grated parmesan
- ½ cup good olive oil
- ½ cup snap peas
- 3 ounces chopped basil
- 4 ounces cherry tomatoes
- 4 ounces mushrooms
- 6 ounces cooked fresh pasta (boxed will work in a pinch)
- Salt to taste
- Black pepper to taste
In a pan add olive oil over medium heat. Add garlic, mushrooms, and tomatoes, and sweat until tomatoes start to blister. Add snap peas and cook until tender. Add pasta and basil and toss until pasta is hot and then finish with chopped basil, cheese, salt, and pepper and serve. Serves 2.
Christie Cookie’s Layered Cookie Jars with Fresh Strawberries & Fresh Mint Whipped Cream
From The Christie Cookie Co
- 8 Christie Cookie chocolate chip cookies, chopped
- 1 ½ cups sliced fresh strawberries
- 2 tablespoon granulated sugar
- Fresh mint whipped cream
- 1/3 cup loosely packed fresh mint leaves
- 1 cup heavy whipping cream
The day before, place fresh mint leaves into one cup of heavy whipping cream and store in the refrigerator for 8-12 hours to allow the flavor to infuse.
Strain cream and whip using a stand mixer or handheld mixer and beat until stiff peaks form.
Toss berries & granulated sugar together in a medium bowl.
Wash & dry four wide-mouthed half-pint mason jars. Divide the chopped cookie pieces by four and layer the jars with cookies, berries, and whipped cream until full. Garnish with fresh mint & enjoy!
Field of Dreamsicle
From Nashville Sounds and Centerplate
- 3 ounces Pickers Blood Orange Vodka
- 1-5 ounces Triple Sec
- 3 ounces orange juice concentrate
- 3 ounces vanilla ice cream
- 1 pint glass full of ice
Add all ingredients to a blender, reserving ¼ glass of ice. Blend on high for 30 seconds. Taste. If too sweet, or not “frosty” enough, add remaining ice and blend again. Garnish with an orange wheel
Want to see more Nashville recipes?
View the complete Recipe Notes cookbook and start cooking like a local Nashville chef!
Are you proud of the Nashville dish you made from scratch? Take a picture of your final product and share it with us on social media using the hashtag #NashvilleRecipes for a chance to be featured on this webpage.