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!
Peg Leg Porker Green Beans
From Carey Bringle of Peg Leg Porker BBQ
- 6 cups green beans, trimmed and chopped into 1-inch pieces
- 2 cups water, plus more for boiling
- 2 teaspoons apple cider vinegar
- ¼ white onion, cut into slivers
- ¼ pound of preferred bacon
- 2 teaspoons pepper
- 1 teaspoon salt, plus more for boiling water
Blanch green beans in well-salted boiling water until bright green in color and tender-crisp, for about 5 minutes.
In a large casserole dish, add beans, 2 cups water, and apple cider vinegar. Then add onion, bacon, pepper, and salt.
Place in a smoker, uncovered. Smoke for 3 hours. Serve alongside your favorite barbecue meal.
If you don’t have a smoker, you could make them on a grill. Just add some soaked wood chips to your charcoal—or put the chips in a cast-iron box, or even an aluminum box, on a gas grill.
Pumpkin Seed Risotto with Seared Scallops
From E3 Chophouse Nashville, Executive Chef Eric Zizka
- Two u10 scallops
- 1 tablespoon olive oil
- Pinch of salt and pepper
- 5 ounces of pumpkin seeds, roasted, chopped
- 3 ounces of heavy cream
- 1 ounce of parmesan Reggiano
- 1 tablespoon butter, unsalted
MAPLE FOAM (OPTIONAL)
- Co2 canister and Co2 dispenser
- 1 cup heavy cream
- 1 ounce of maple syrup
- 2 ounces of pecans
- 2 tablespoons of sugar
- 1 tablespoon of butter
Lightly sear scallops in a hot pan with heated olive oil. Salt & pepper to taste.
Roast pumpkin seeds at 350 for 5 minutes or until golden brown, lightly chop then add to saute pan with the cream and cook on low until seeds are softened and the cream is reduced. Add parmesan and butter to thicken. Salt to desired taste and place in the center of the plate.
Olive oil drained off of roasted seeds and drizzle around outside of the plate.
Maple Foam (optional)
Mix heavy cream and maple syrup, add to Co2 canister and shake well. Then squeeze two dollops on each end of the plate.
Boil pecans in water for 2 minutes, then take out and strain, toss with melted butter and sugar, bake for 5mins, crush pecans and crumble over scallops.
Cluster Buster Bars
From the Goo Goo Shop
One 9"x13" pan
- 1 ¾ cups dark chocolate
- 1 cup butter, softened
- 1 cup dark brown sugar
- ¾ cup granulated white sugar
- 1 teaspoon salt
- 4 eggs
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 2/3 cup butter, browned
- 1 cup light brown sugar
- 2/3 cup granulated white sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 tablespoon baking powder
- 2 tablespoons salt
- 2 ½ cups all-purpose flour
- 3 Peanut Butter Goo Goos, roughly chopped
Melt and combine chocolate and butter over a double boiler.
Cream sugars and eggs until light and fluffy.
Slowly stream in butter and chocolate mixture until combined.
Whisk together flour and cocoa.
Add to wet mixture until just combined.
Spread into the bottom of the prepared pan and set in the refrigerator while making the next recipe.
Cream together cooled brown butter and sugars until light and fluffy.
Slowly add in eggs and vanilla.
Sift together baking powder, salt, and flour.
Add to wet mixture until just combined.
Fold in chopped Peanut Butter Goo Goos.
Spread blondie batter across the top of chilled brownie batter.
Bake 350F for 35-40 minutes, until an inserted toothpick comes out clean.
A Fresh Start
From Stateside Kitchen, Dream Nashville
- 2 ounces Lillet Blanc
- 1 ounce Green Chartreuse
- ½ ounce Beefeater Gin (can be substituted with any gin)
- 1 ounce fresh lime juice
- ½ ounce simple syrup
Add muddled mint for an extra burst of flavor. Put all ingredients in a shaker with ice. Shake. Strain into a martini or coupe glass. Enjoy!
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.