REBECCA LANG is the author of nine cookbooks and has appeared on the Food Network as a judge for Chopped Junior. She has cooked at the James Beard House and has been featured in Parade Magazine, Martha Stewart Living, The Wall Street Journal, the Los Angeles Times, The Atlanta Journal-Constitution, The Washington Post, Glamour, Parade, and Fitness magazines. A resident of Athens, Georgia, Lang has degrees in journalism from the University of Georgia and culinary arts from Johnson and Wales University, and she apprenticed with Nathalie Dupree.

Rebecca’s recipes have inspired my own for well over a decade, but it’s the thoughtfulness and enthusiasm behind her storytelling that keep every single one of her cookbooks front and center of my bookshelf. This is far more than a glossary of delicious ways to make the South’s favorite spread; it’s a reminder that a little cheese, mayonnaise, and pimentos are really all it takes to bring generations together.

REBECCA LANG is the author of nine cookbooks and has appeared on the Food Network as a judge for Chopped Junior. She has cooked at the James Beard House and has been featured in Parade Magazine, Martha Stewart Living, The Wall Street Journal, the Los Angeles Times, The Atlanta Journal-Constitution, The Washington Post, Glamour, Parade, and Fitness magazines. A resident of Athens, Georgia, Lang has degrees in journalism from the University of Georgia and culinary arts from Johnson and Wales University, and she apprenticed with Nathalie Dupree.

Rebecca’s recipes have inspired my own for well over a decade, but it’s the thoughtfulness and enthusiasm behind her storytelling that keep every single one of her cookbooks front and center of my bookshelf. This is far more than a glossary of delicious ways to make the South’s favorite spread; it’s a reminder that a little cheese, mayonnaise, and pimentos are really all it takes to bring generations together.

REBECCA LANG is the author of nine cookbooks and has appeared on the Food Network as a judge for Chopped Junior. She has cooked at the James Beard House and has been featured in Parade Magazine, Martha Stewart Living, The Wall Street Journal, the Los Angeles Times, The Atlanta Journal-Constitution, The Washington Post, Glamour, Parade, and Fitness magazines. A resident of Athens, Georgia, Lang has degrees in journalism from the University of Georgia and culinary arts from Johnson and Wales University, and she apprenticed with Nathalie Dupree.

Rebecca’s recipes have inspired my own for well over a decade, but it’s the thoughtfulness and enthusiasm behind her storytelling that keep every single one of her cookbooks front and center of my bookshelf. This is far more than a glossary of delicious ways to make the South’s favorite spread; it’s a reminder that a little cheese, mayonnaise, and pimentos are really all it takes to bring generations together.