Joshua Carlucci

2 weeks ago | dailymemphian.com | Joshua Carlucci

$10 Deals By Joshua Carlucci, Special to The Daily Memphian Published: May 01, 2025 12:58 PM CT The Grit Bowl at Barksdale’s has Delta Grind grits at the base with a sunny-side-up egg, breakfast sausage, ranchero sauce and avocado. (Joshua Carlucci/Special to The Daily Memphian) From the updated Barksdale’s menu, this one might be the best expression of Bryant Bain’s culinary DNA: Southern roots laced with Tex-Mex flair. Think huevos rancheros meets Delta comfort.

3 weeks ago | dailymemphian.com | Joshua Carlucci

$10 Deals By Joshua Carlucci, Special to The Daily Memphian Published: April 24, 2025 11:00 AM CT The fried chicken taco at El Mero Taco has a bright scatter of diced tomato and cilantro. (Joshua Carlucci/Special to The Daily Memphian) Special to The Daily Memphian Joshua Carlucci Joshua Carlucci is a food writer and professional cook from rural Central California. He is a Memphis transplant by way of New Orleans and New York City.

4 weeks ago | dailymemphian.com | Joshua Carlucci

At Great China Market, $10 gets you a satisfying variety of combinations of delicious pastries and caramelized pork. Food - $10 Deals on demand Sign up to receive Food - $10 Deals stories as they’re published.

1 month ago | ediblememphis.com | Joshua Carlucci

An old tradition with a new focus at Riley Family FarmsJoel Salatin, a pioneer in regenerative agriculture, once said, “Cheap chicken is a fallacy that will be revealed in time.”“In time” for me was more than a year ago at Costco. I picked up a twin pack of vac-sealed whole chickens, individually wrapped with the plastic and all the bright colors, and looked at the label: 49 cents per pound, giant breasts, puny broken bones. I’d been eating this stuff for ages, but it was starting to wear on me.

1 month ago | dailymemphian.com | Joshua Carlucci

Joshua CarlucciJoshua Carlucci is a food writer and professional cook from rural Central California. He is a Memphis transplant by way of New Orleans and New York City. He has a bachelor’s in English from UC Berkeley, a culinary diploma from the Institute of Culinary Education and is an MFA candidate in Creative Writing at the University of Memphis. Find more of his work on his website, joshuacarlucci.com