Rebecca Lang is a ninth-generation Southerner and the author of seven other cookbooks. She has appeared on the Food Network as a judge for Chopped Junior, cooked at the James Beard House, and has been featured in more than 50 nationally televised Southern Living food segments. Lang has been featured in the Wall Street Journal, the Los Angeles Times, the Atlanta Journal-Constitution, the Washington Post, Glamour, and Fitness magazines.

"One thing those months of lockdown and quarantines taught us is that time spent with people we care about is more precious than we may have realized. In these uncertain times, it’s up to us to create opportunities for satisfying our hunger for human connection, whenever and wherever it feels safe. Yet, many of us stress at the mere thought of inviting people into our homes. Rebecca Lang aims to cure us of those inhibitions. 'So many people want to get prettier plates or more glasses or a new rug before people come over,' the Athens-based food writer said. 'But, if you wait until everything in your home is perfect, you’ll never entertain. Your guests don’t care about what you own. They just want to spend time with you.'" —ATLANTA JOURNAL & CONSTITUTION

Rebecca Lang is a ninth-generation Southerner and the author of seven other cookbooks. She has appeared on the Food Network as a judge for Chopped Junior, cooked at the James Beard House, and has been featured in more than 50 nationally televised Southern Living food segments. Lang has been featured in the Wall Street Journal, the Los Angeles Times, the Atlanta Journal-Constitution, the Washington Post, Glamour, and Fitness magazines.

"One thing those months of lockdown and quarantines taught us is that time spent with people we care about is more precious than we may have realized. In these uncertain times, it’s up to us to create opportunities for satisfying our hunger for human connection, whenever and wherever it feels safe. Yet, many of us stress at the mere thought of inviting people into our homes. Rebecca Lang aims to cure us of those inhibitions. 'So many people want to get prettier plates or more glasses or a new rug before people come over,' the Athens-based food writer said. 'But, if you wait until everything in your home is perfect, you’ll never entertain. Your guests don’t care about what you own. They just want to spend time with you.'" —ATLANTA JOURNAL & CONSTITUTION

Rebecca Lang is a ninth-generation Southerner and the author of seven other cookbooks. She has appeared on the Food Network as a judge for Chopped Junior, cooked at the James Beard House, and has been featured in more than 50 nationally televised Southern Living food segments. Lang has been featured in the Wall Street Journal, the Los Angeles Times, the Atlanta Journal-Constitution, the Washington Post, Glamour, and Fitness magazines.

"One thing those months of lockdown and quarantines taught us is that time spent with people we care about is more precious than we may have realized. In these uncertain times, it’s up to us to create opportunities for satisfying our hunger for human connection, whenever and wherever it feels safe. Yet, many of us stress at the mere thought of inviting people into our homes. Rebecca Lang aims to cure us of those inhibitions. 'So many people want to get prettier plates or more glasses or a new rug before people come over,' the Athens-based food writer said. 'But, if you wait until everything in your home is perfect, you’ll never entertain. Your guests don’t care about what you own. They just want to spend time with you.'" —ATLANTA JOURNAL & CONSTITUTION