Lang - Quick-fix Southern: homemade hospitality in 30 minutes or less

chapter 1
the basics of cooking quick in the south

chapter 2
rise and shine

chapter 3
sipping on the screened porch

chapter 4
appetizers and snacks

chapter 5
picnics and packables

chapter 6
salads, soups, and sandwiches

chapter 7
tailgates and gatherings

chapter 8
busy weeknight suppers

chapter 9
comforting casseroles

chapter 10
girls night in

chapter 11
southern sweets

I am incredibly indebted to my mother, Mandy Dopson, for all of her help while I was cooking, writing, and typing. I could not do what I do without her. My father and number one taste tester, William Dopson, worked harder than I can imagine for years, making sure I always had the things I needed and the education to get me where I wanted to go. As a parent myself, I now understand the sacrifices they both made so my sister and I could succeed.

My grandmothers gave me an appreciation of Southern food and the desire to always have a second helping. My cooking keeps me close to their memories. I so wish they both could turn these pages with me.

My sweet, sweet children, Camden and Adair, practiced patience far beyond their short years while I was busy making this book happen. Kevin, my husband, has given me a life that allows me to pursue my passion for food and a love in which to share it.

Natalie Schweers, my sister, is the only other person who shares my first memories of cooking. We made some mean mud pies.

Carole Bidnick, my agent, is my biggest cheerleader, a good friend, and a wealth of knowledge. I am eternally grateful for her faith in me.

Jean Lucas has been much more than an editor. Shes become my friend and a shining light along the way.

Everyone at Andrews McMeel has been incredibly welcoming and gracious. I am proud to be in the company of such talented professionals.

Nathalie Dupree gave me an opportunity years ago that paved the way for a career I adore. I owe her more than I can say.

Mary Moore and Virginia Willis have mentored me, given out countless pieces of advice, and nurtured my career. I thank them both a thousand times over.

Damon Lee Fowler, Jean Anderson, Nathalie Dupree, Gena Berry, Bubba Hopkins, and Laurie Moore offered their culinary, historical, and agricultural expertise.

Jeannette Dickey proofed my manuscript with the pencil of an English teacher and the knowledge of an experienced cook.

Sara Remingtons flair behind the camera shows on the cover. I am grateful for her talent.

I am thankful for good friends and family members who turned their suppertimes into the favor of trying out a recipe: Meghan Garrard, Jennifer Jaax, Suzanne Kilgore, Suzanne Rutledge, Brooke Stortz, Mama, and my sister, Natalie Schweers. Meg Dure, Anne Segrest Freeze, Kitty Cobb, Peggy Galis, Meghan Garrard, and Eleanor Sams graciously answered all my questions.

I raise a proverbial glass to Jennie Schacht for all her help, her time, and the magic she works with words.

Linda Lang, my husbands mother, is a babysitter, errand runner, and everything else she can do to help when life and work get busy.

Our good family friend, Dink NeSmith, kept our supply of farm-fresh produce, sausage, and game birds stocked throughout all my recipe testing.

The Atlanta chapter of Les Dames dEscoffier has been supportive in so many ways. I never cease to be inspired by this group of incredible women.

Dianne Jacob shared her expertise and wisdom to make my writing sing.

Thank you to Trish Parks for all your gracious help and sweet words.

I owe many friends a carpool pickup from school. I am so very grateful for their help when things were crazy in the kitchen. I am blessed with friends who have checked in with me, offered to help in any way, and shown how much they care.

Raising children isnt the only job that takes a village. A good book takes a small city.

It has often rested on the cooks to keep Southern culture alive by passing along the recipes for the food that is so much a part of the Southern identity. Passing down a love of cooking and a sense of place is pretty much a rite of passage for Southern grandparents. I learned what it is to have a love affair with food and an appreciation of the fare of the South from two incredible women, my grandmothers. We called them by untraditional names as long as they lived. Claudia Thomas was Tom, and Sarah Dopson was Sa.

Both of my grandmothers could run a kitchen like nobodys business. When Tom and Sa were cooking, everyone gathered round and waited to be fed. Friday night fish fries at Sas house were filled with hot creamy grits, sweet tea in her favorite milk glass pitcher, and snacks of crispy tails of the fried fish as they were piled high on the serving platter.

Tom cooked such a big lunch every Sunday after church that we all napped for much of the afternoon. She served Coke in bottles and kept fried fatback on the back of the stove for treats. She made pimento cheese on the front porch and could whip up a batch of divinity without a recipe. With cooks like that only a few blocks away, I was destined to have a passion for home and the food that makes it mine.

There are practical explanations for many of the Southern dishes we eat today. Before the time of air-conditioning, frying was the cooking method of choice because it was fast and didnt heat up the kitchen like an oven. Pecans were eaten right out of the shell because they are abundant and native to the central South. Tomato plants love the heat and blazing sun of the Southern summers, so they have been on tables for generations. Biscuits were quick and easy and cooked up in a hurry. They were also portable and perfect for taking out to the fields.