November 24, 2010 “No one who cooks, cooks alone,” wrote the great food writer and novelist Laurie Colwin. “Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” Drawing forth stories and recipes for the everyday cook who wants not only to feed the family, but also to nourish them, Devon O’Day’s My Southern Food: A Celebration of the Flavors of the South is a book in which the memories and voices of generations of family cooks are ever present. With the holidays approaching, Chapter 16 talked with O’Day about everything from what’s in a dump cake to her first food memories.

November 23, 2010 The first sign of Southern originality in Bless Your Heart: Saving the World One Covered Dish At A Time comes right in the table of contents. Authors Patsy Caldwell and Amy Lyles Wilson haven’t created chapters based upon the course or the main ingredient, as most cookbooks are arranged. Rather, chapters are drawn from everyday life experiences because there truly is a proper type of dish for every occasion. From book-club meetings to family reunions, the two authors provide a wealth of Southern standby recipes for the home cook to enjoy and, more importantly, to share. Caldwell and Wilson took the time to answer a few questions from Chapter 16 about their first collaboration.