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Author: Kelsey Barnard ClarkSouthern Grit author, Top Chef winner, TV personality, and queen of Southern hospitality Kelsey Barnard Clark presents more than 100 irresistible recipes perfect for a crowd, plus all the expert wisdom and inspiration you need to host exceptional gatherings. Call some friends, arrange some flowers, and whip up a quick bite. Let's get the party started, y'all! Chef Kelsey Barnard Clark catered her first wedding at age fifteen and has been hosting events ever since. In these pages, Kelsey distills her hard-earned party-planning wisdom into practical advice for newbie and experienced hosts alike: "I've made all the mistakes already, lived to tell the tale, and want to give you the benefit of my experience so you can stop worrying and start celebrating. This is a self-help book for throwing the damn party." With more than 100 crowd-pleasing recipes, this book has everything you need to do just that, demonstrating how easy it can be to host anything from a casual stop-by, low country boil, or BYO burger night to a bridal shower brunch, formal French dinner, or hunting season feast. No matter the event, Kelsey's wide-ranging and accessible recipes make entertaining a joy, never a chore. Recipes include such gems as: NOLA Barbecue Shrimp Southern-Style Ramen KBC's Smoked Brisket Zucchini Gratin White Sparkling Sangria Bananas Foster And many more Southern classics with a twist (and classics with a Southern twist) like Jambalaya, Hot Honey Chicken, Green Pickled Tomatoes, and Beignets Helpful tips on tablescaping, flower arranging, menu planning, food buying, and more ensure you have the confidence and know-how to pull off a memorable celebration of any size. Brimming with beautiful food and lifestyle photography, Southern Get-Togethers is a must-have manual on Southern hospitality and a lively, delicious, all-around cookbook that's calling for a space on your shelf. TALENTED TOP CHEF: Kelsey has proven her unparalleled cooking chops time and again, from winning the title of Top Chef (and Fan Favorite!) to working in Michelin-starred kitchens in New York, running her own restaurant and catering company, and writing her first bestselling cookbook. A Food Network star and frequent media guest, Kelsey's cooking skills are indisputable, and her food is downright delicious. This book, filled with dishes Kelsey loves to cook for her family and friends, further proves that she is the Southern Martha Stewart. MENUS FOR EVERY OCCASION: Recipes are organized by occasion, and the book provides full menus for every event, including homemade and store-bought items. BYO Burger Night offers recipes for three burger sauces and an orzo side salad, suggested store-bought and five-minute sides, and instructions for setting up the best-ever burger and milkshake bars. Paella Night provides recipes for Paella, Pan con Tomate, Flan de Leche, and Spanish Red Sangria. Southern Get-Togethers shows that entertaining doesn't have to be difficult or time-consuming. Everything you need to host an unforgettable evening is in these pages. SOUTHERN HOSPITALITY EXPERTISE: This cookbook is packed with genuinely helpful advice for setting a table, planning a menu, ordering enough liquor for a party, arranging a flower centerpiece, being a gracious host and guest, cohosting with a friend, and more. Kelsey keeps it real with no-fuss entertaining tips that make it easy for anyone to host a get-together--whether a casual happy hour with girlfriends, a beachside BBQ for thirty people, or an intimate but impressive holiday feast. RECIPE PHOTOS & MUCH MORE: Brimming with gorgeous photos of garden parties, cozy dinners, seaside boils, and Southern life, this is more than just a collection of recipes. You'll want to flip through this book and take inspiration from the beautiful imagery as much as you'll want to cook from it. Perfect for: Home cooks who enjoy Southern food People who like to host casual gatherings, family parties, and other events Amateur hosts looking for tips, as well as experienced hosts looking for new and interesting recipes Followers of Kelsey on social media and TV and those who enjoyed her first cookbook Fans of Joanna Gaines, Ree Drummond, Reese Witherspoon's Whiskey in a Teacup, or Vivian Howard's Deep Run Roots About the Author Kelsey Barnard Clark is a Southern chef, TV personality, hostess extraordinaire, and the author of Southern Grit. She's trained in some of the best Michelin kitchens and continues to hone her craft, competing against the best chefs in the world on Food Network and beyond. Kelsey was the winner and Fan Favorite of Top Chef's season 16. She runs a catering business and eatery, KBC, in Alabama, where she lives with her husband and two children.

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Author: Joe YonanDiscover the richness of global vegan cuisine with more than 300 mouthwatering recipes for flavorful staples, weeknight meals, and celebratory feasts, from a James Beard Award-winning food writer."Packed with so many vibrant, inventive recipes that you won't know what to try first!"--Jeanine Donofrio, creator of Love & Lemons Plant-based eating has been evolving for centuries, creating a storied base of beloved recipes that are lauded around the globe. Mastering the Art of Plant-Based Cooking is the first book to collect these dishes and wisdom into a single volume, treating vegan food as its own cuisine, worthy of mastery. As an award-winning food editor and writer, Joe Yonan has spent years reporting on and making plant-based foods. With his finger on the pulse of this ever-growing cuisine, he has collected recipes and essays from prominent food writers in the plant-based sphere, creating a book that shows the true abundance of vegan food around the world, offering something for everyone. The book opens with an in-depth pantry section, showing how to create homemade versions of foundational ingredients like milks, butters, stocks, dressings, and spice mixes. The following chapters build on these elements, with recipes for meals throughout the day like: - Smoky Eggplant Harissa Dip- Chile-Glazed Sweet Potato and Tempeh Hash- Citrus and Mango Salad with Fresh Turmeric and Cucumbers- Bibimbap with Spicy Tofu Crumbles- White Pizza with Crispy Cauliflower and Shitakes- Enchiladas Five Ways- Black Tahini Swirled Cheesecake With numerous variations on base recipes, an extensive dessert section, hundreds of vegan meals, and stunning photography, Mastering the Art of Plant-Based Cooking will become a mainstay in your kitchen, delivering new ideas for years to come.About the AuthorJoe Yonan is the two-time James Beard Award-winning food and dining editor of The Washington Post. He is the author of Cool Beans, which was named one of the best cookbooks of the year by Food Network, NPR, Forbes, Wired, and more. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington to edit the Post's food section. He writes the Post's "Weeknight Vegetarian" column and for five years wrote the "Cooking for One" column, both of which have won honors from the Association of Food Journalists.

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Author: Paola VelezA baking book bursting with joy that will have you hightailing it to the oven--and planning a trip to your local corner store. Growing up in the Bronx, Paola Velez's happy place was the bodega, a unique world full of color and flavor where the shelves were stocked with everything from M&M's to Muenster cheese to majarete (Caribbean corn pudding)--and, of course, its own cat (IYKYK). Before she was the James Beard-nominated chef, Cherry Bombe cover girl, social media darling, and cofounder of the grassroots social action network, Bakers Against Racism, Paola was a bodega kid with a taste for Warheads, Hostess cupcakes, ice pops, and Malta soda. Paola's debut cookbook, inspired by these treasures and other ingredients available at corner stores everywhere, is a love letter to both her Dominican heritage and her New York City roots; its more than 100 recipes burst with distinctive flavors, inviting you to enjoy new takes on her childhood favorites and yours. Paola's combination of classical training and self-taught pastry skills means her recipes are accessible no matter your skill level. She'll be your hype girl through more ambitious projects (you can make a turnover--and a Guava and Cheese one at that), as well as more "set it and forget it" treats, like her Maria Cookie Icebox Cake. Whatever you do, don't sleep on her signature Thick'ems--giant cookies that are somehow crunchy and gooey--the most requested recipe in Paola's repertoire and the recipe that made her internet famous, which she shares here for the very first time here. With renditions of traditional Caribbean desserts like Pineapple Empanadillas and Golden Rum Cake alongside twists on classic American treats like sticky buns and brownies, Paola's unique recipes and infectious positive spirit will help you recreate the magic of the bodega at home--BYO cat. About the AuthorPaola Velez is a James Beard Award-nominated pastry chef who was raised in New York City and the Dominican Republic. She is the cofounder of Bakers Against Racism, is the founder of the pop-up dining series Doña Dona and Dōekï Dōekï, and is the former executive pastry chef at the Michelin-starred restaurant Maydan in Washington, DC. She was named Food & Wine's best new chef and Cherry Bombe's "Person of the Year" in 2021, and currently serves as a culinary diplomat for the United States. She lives in Washington, DC.

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Author: Eric CookChef Eric Cook presents his signature Southern, Cajun, and Creole recipes, along with a side of New Orleans culture, in this dynamic new cookbook."Eric Cook shows off the bold flavors and spirit of multicultural New Orleans....With heartfelt recipe introductions, Modern Creole is an exuberant showcase of a talented chef's vibrant Southern food style."--Foreword ReviewsWith approximately 120 food and cocktail recipes, and vibrant, dynamic culinary photography that captures the chef's bad boy rock-and-roll style, Eric Cook's new book, with a foreword by Gordon Ramsay, Modern Creole: A Taste of New Orleans Culture and Cuisine, winds through Southern, Cajun, and Creole genres fulfilling home cooks' desire for dishes that are special, yet accessible and straightforward enough for an everyday meal, yet impressive enough for company or the holiday table. Cook's restaurants lean into the Voodoo history and culture of New Orleans and readers will find hints of that in the cookbook as well.Chef Cooks' recipes for a redfish court-bouillon, a rich and spicy fish stew featuring the whole fish in a dramatic presentation; Chicken Gizzard Grillades cooked long and slow with caramelized onions and an unctuous, silken brown gravy; the chef's mother's chicken and dumplings made with bread and butter; Creole Beef Daube featuring short-ribs braised in Burgundy with aromatics; Creole Tomato, Watermelon, and Grilled Feta Salad with Tajin Vinaigrette; and scrumptious desserts like Spiced Sweet Potato Beignets and Bananas Foster will inspire readers to delve into the culinary world of New Orleans and start cooking.About the AuthorEric Cook, a native New Orleanian, is the executive chef and owner of two celebrated New Orleans restaurants, Gris-Gris and Saint John, with a third, Julia Brown, to open in 2024. Eric Cook is a combat veteran who served six years in the United States Marine Corps. With training from the John Folse Culinary Institute, he began his culinary career at Brennan's in the French Quarter where he studied under Chef Mike Roussel. Soon after, Cook joined the team at Commander's Palace as Sous Chef and Chef de Partie. Cook has also worked as a private chef, executive banquet chef, and research and development consultant for several national restaurants.Sam Hanna, a New Orleans-based food and beverage photographer, boasts a global portfolio spanning books, magazines, television, and packaging. His discerning eye has attracted a diverse clientele, including restaurants, hotels, caterers, retail food brands, agencies, and renowned chefs.

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Author: Ashleigh ShantiRaised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we've come to believe. While hot buttered cast-iron-pan cornbread and crunchy, juicy, lard-fried chicken have their roles to play, they are far from the entire story. The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions, each with its own distinct flora and fauna, dialects, traditions, and dishes. In Our South, Ashleigh takes you through the five regions closest to her heart, beginning with a glimpse of mountain life in the Backcountry through recipes like Fish Camp Hush Puppies and quail spiked with black pepper. A swing over to the coastal Lowcountry fills your plate with smoky grilled oysters and benne seed-topped crab toasts. Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads. Lowlands nods to the diversity of food cultures that meet in the region, where Ashleigh grew up eating noodle dishes like Virginia yock alongside Southern classics like Brunswick stew. The book culminates in Homeland, with foods that share what it's like to cook--and live--as a Black Southern chef now. Long before competing on Top Chef and earning a coveted James Beard Award Rising Star Chef nomination for her cooking at Asheville, North Carolina's Benne on Eagle, Ashleigh shelled boiled peanuts and coveted the jars of pickles in her great-aunt Hattie Mae's larder. In high school, she pored over food and travel magazines and marveled at how her mother never failed to put a hot meal on the table, whether instant grits or slowly cooked celebration dishes. After spending a gap year in Nairobi and graduating from culinary school, Ashleigh entered the restaurant world, bartending, catering, teaching, and staging. She rekindled her connection to the cuisine of her roots before opening her own restaurant, Good Hot Fish, named for a phrase her ancestors would shout to draw in customers. Ashleigh's culinary journey culminates in Our South, where each dish speaks deeply to its origins, revealing the true story of Black food in the region and the many pleasures of the South you can savor at home, wherever that may be.About the AuthorAshleigh Shanti has been working in restaurants since she was a teenager. She graduated from culinary school at Baltimore International College in 2013 and went on to stage at Minibar in Washington, D.C., and act as culinary assistant for Vivian Howard before becoming chef de cuisine at John Fleer's Benne on Eagle in Asheville, North Carolina. Today, she is the chef-owner of Good Hot Fish in the same city. She was named an Eater Young Gun in 2019 and was a finalist for the James Beard Rising Star Chef of the Year award in 2020. She also competed in season 19 of Bravo's Top Chef. Raised from Virginia Beach, Virginia, she now lives in Asheville with her wife, Meaghan, and their dog, Roux.

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Author: Joy Wilson, Cliff WilsonThe Life-Changing Magic of Baking is a beginner's guide to baking, with secrets from social media sensation and award-winning baker, Joy Wilson Learn how Joy Wilson, also known as Joy the Baker, grew up watching her parents bake, and later took chocolate chip cookies to her first job interview. She shares her baking process-from creaming butter and sugar and greasing a pan to adding frosting and rainbow sprinkles-and offers insider tips for young fans. This biographical beginner's guide features: An introduction to baking from social media star and baking sensation Joy Wilson Step-by-step instructions for essential baking techniques Joy's recipe for Happy Every Day cake Paired with warm, engaging illustrations from Tatiana Kamshilina, this is the perfect book to inspire young bakers everywhere. Life-Changing Magic series ​The Life-Changing Magic of Skateboarding by Sky Brown and illustrator Shaw Davidson ​The Life-Changing Magic of Chess by Maurice Ashley and illustrator Denis Angelov ​The Life-Changing Magic of by Joy Wilson and illustrator Tatiana Kamshilina ​The Life-Changing Magic of Drumming by Nandi Bushell and illustrator Andrea StegmaierAbout the AuthorJoy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. A California girl and longtime New Orleans resident who now calls Houston, Texas, home, Joy is a 100 percent taste buds-taught baker and home cook. Since 2008, Joy has shared her indulgent and comforting-yet-approachable recipes through her popular blog, inspiring home cooks of all ages to try new things. Joy is also a three-time cookbook author, editor in chief of the biannual Joy the Baker magazine, and editor in chief of Camp Joy, a zine inspired by Joy's viral backyard camping and cooking video series. On any given day she can be found with a bag of cookies and a pound of butter in her purse. Tatiana Kamshilina is a freelance illustrator and animator based in Russia. Her work is often inspired by nature, animals, human living, daily life, dreams, myths, and folklore. Tatiana mainly works digitally using traditional textures and brushes. She has worked as a freelance illustrator on projects ranging from product design, visual development, commercial illustration, and children's publishing.

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Author: Anne ByrnExperience mouthwatering Southern baking--from humble home kitchens to innovative new Southern chefs. One of the world's richest culinary traditions comes to life through this essential cookbook from bestselling author Anne Byrn. With 200 recipes from 14 states and more than 150 photos, Baking in the American South has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren't.Recipes can tell you volumes if you pay attention--the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? These stories and recipes, developed from good times and bad, have been collected and perfected over years and are now accessible to us all. Anne's expertise in assessing, modernizing, and developing well-written recipes makes this the definitive guide for bakers of all levels.From-scratch, Southern classic recipes include: Thomasville Cheese Biscuits Ouita Michel's Sweet Potato Streusel Muffins Nina Cain's Batty Cakes with Lacy Edges The Best Lemon Meringue Pie Georgia Gilmore's Pound Cake This fascinating dive into the history of 14 Southern states--Texas, Florida, Kentucky, and more--features stories and beautifully photographed recipes from pre-Civil War times to today's Southern kitchens. It's about the places, the people, the products and the culture of the moment that influenced what people baked. It's about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations, and about the pastry chefs who have thoughtfully reimagined how the South bakes.Experience the recipes and the stories behind them that showcase the substantial contributions Southern baking has made to American baking at large. Food historians, bakers, foodies, and cookbook collectors from every corner of the country will want this cookbook in their collections.

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Author: Sammy Monsour, Kassady WigginsInspired takes on timeless recipes honoring coastal communities of the South and highlighting the sustainable seafood, spirited libations, warm hospitality, and rich heritage of the region. Chef and mixologist duo Sammy Monsour and Kass Wiggins share more than 120 recipes for their favorite seafood dishes and drinks from the coast and watery byways--along with their passion for Southern cooking, hospitality, and culture. Advocates for sustainable eating, as well as civil rights and environmental activism, their enthusiasm for good food, modern craft cocktails, and community shines through on every page of this beautiful cookbook. Through recipes and stories, Sammy and Kass aim to inspire informed choices that support coastal resiliency and marine ecosystem health. Celebrate the coasts and waterways of the South with outstanding seafood, ocean advocacy, and beach-front feasts to enjoy at home. TECHNIQUES AND EXPERT TIPS that will encourage cooks of all levels to master preparing and serving seafood dishes and cocktails at home, including how to filet fish, handle shellfish, craft drinks around simple fresh ingredients, and use ice for added flavor. FRESH AND SHAREABLE RECIPES--from Cattywampus Punch and Hibiscus Hoodoo to Creole bay scallop ceviche, stone crab hushpuppies, whole fish gumbo pot, a backyard oyster roast, and more. PERSONAL NARRATIVES AND FEATURES throughout spotlight local organizations and tie-in topics such as sea salt, seaweed, sourcing seafood, oysters 101, and more. SUSTAINABLE EATING AND DRINKING  is celebrated throughout the book, with a focus on seafood that aligns with sustainable practices, such as supporting local fisheries that follow responsible harvesting methods, highlighting seafood species that are abundant and well-managed, and making zero-landfill cocktails. RAISING ENVIRONMENTAL AWARENESS about responsible seafood consumption, and emphasizing the importance of preserving coastal ecosystems, is a primary objective of this book, which showcases several Southern coastal organizations and farms that are at the forefront of seafood sustainability and conservation efforts such as Marsh Hen Mill (South Carolina), Sunburst Trout Farms (North Carolina), Sapelo Sea Farms (Georgia), Oyster South (Virginia), Sun Shrimp (Florida), and Louisiana Crawfish Co. ACTIVE ENGAGEMENT is a core value of the authors, who have been actively engaged with organizations and experts in the field for decades; Sammy currently serves as the chef lead for the Environmental Defense Fund, serves on the board of the James Beard Foundation's Smart Catch Impact program, and is a member of Monterey Bay Aquarium's Blue Ribbon Task Force. HOLISTIC PERSPECTIVE The authors provide a broad context and perspective on seafood that encompasses sustainability, local organizations, and social responsibility and acknowledges the interconnectedness of environmental issues, social justice, and food systems.

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Author: Mumtaz Mustafa, Laura Klynstra"[This book] is a vibrant testament to the power of cross-cultural friendships in deepening our understanding of the world. As diverse backgrounds meld in the kitchen, each recipe becomes a dialogue, a celebration of unique cultural heritages, and a bridge between seemingly disparate worlds."--From the foreword by Sharmeen Obaid-Chinoy, Academy Award-winning director In Gather & Graze, authors Mumtaz Mustafa and Laura Klynstra celebrate the unity that can be found around a table as well as the universal comfort of a meal prepared slowly with love and attention--providing a path and a place for people to connect, exchange stories, and try new flavors. The spreads, boards, and tablescapes featured in this collection will remind you of happy times and relaxed meals with those you love. Gather & Graze revels in the coming together around a table of people from all backgrounds and presents internationally themed spreads built around more than 175 homemade recipes. The stunningly beautiful and creative spreads that grace the pages of this collection include, but are not limited to: Pakistani Street Food English High Tea New York City Brunch Sonoma Wine and Cheese Board Heartland Cookout Spanish Tapas Liege Waffle Board Pan-Asian Table Portuguese Pestiscos Moroccan Table Savor the multitude of spices, sweets, and flavors on this culinary global journey of shared stories and culture, and rejoice in the universality of one simple act--sharing food as a form of love. About the AuthorMUMTAZ MUSTAFA is an award-winning graphic designer working in branding, digital marketing, and focusing on book cover design. She is Senior Art Director at HarperCollins Publishers. A native of Karachi, Pakistan, Mumtaz currently lives and works in New York City. LAURA KLYNSTRA is senior art director for Revell Books and a freelance graphic designer and photographer. Previously she worked as art director at Hyperion Books and at HarperCollins Publishers in New York City. She is the author and photographer of Christmas Baking and lives in Michigan with her family and a menagerie of dogs, cats, chickens, and ducks. Mumtaz and Laura work together as Spice and Sugar and can be found @spiceandsugartable on IG and Facebook.

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Author: Stephanie StewartFood, cooking and restaurants reflect the down-home spirit of Nashville, the people who live there, and their many cultures and cuisines. Culinary traditions here are firm, but there is a dynamic food/dining evolution taking place--from homey mom and pop cafes to chic new eateries. The New Nashville Chef's Table features recipes for the home cook from the city's most celebrated eateries alongside beautiful photography.About the AuthorStephanie Stewart-Howard is a journalist and author whose resume also includes work as an artist, actor, costume designer and researcher. After spending several years as managing editor and primary writer at Nashville Lifestyles magazine, she decided to leap into the book and freelance world. She has contributed to Nashville Arts, Cheers!, Sports Nashville, Volkswagen's Das Auto, NFocus, The Tennessean and many more publications. She writes regularly on matters of fashion, culinary topics, travel and the arts.

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Author: Kip TabbWritten by a local and true insider, Insiders' Guide to North Carolina's Outer Backs is the essential source for in-depth travel and relocation information. Each guide is packed with useful tips on places to stay, restaurants, events, attractions, fun things to do with the kids, nightlife, recreation, shopping, local history, and much more--as well as information on real estate, education, health care, and more.About the AuthorKip Tabb is a freelance journalist living on the Outer Banks. He has covered a wide range of community interest stories and true tales of the history of Coastal North Carolina as well as environmental and related topics for a number of publications.In addition to his writing, Kip plays mandolin and can strum a guitar.

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Author: Crystal WilkinsonNATIONAL BESTSELLER - A lyrical culinary journey that explores the hidden legacy of Black Appalachians, through powerful storytelling alongside nearly forty comforting recipes, from the former poet laureate of Kentucky."With Praisesong for the Kitchen Ghosts, Crystal Wilkinson cements herself as one of the most dynamic book makers in our generation and a literary giant. Utter genius tastes like this."--Kiese Laymon, author of the Carnegie Medal-winning Heavy  People are always surprised that Black people reside in the hills of Appalachia. Those not surprised that we were there, are surprised that we stayed. Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother's presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen ghosts, five generations of Black women who settled in Appalachia and made a life, a legacy, and a cuisine. An expert cook, Wilkinson shares nearly forty family recipes rooted deep in the past, full of flavor--delicious favorites including Corn Pudding, Chicken and Dumplings, Granny Christine's Jam Cake, and Praisesong Biscuits, brought to vivid life through stunning photography. Together, Praisesong for the Kitchen Ghosts honors the mothers who came before, the land that provided for generations of her family, and the untold heritage of Black Appalachia. As the keeper of her family's stories and treasured dishes, Wilkinson shares her inheritance in Praisesong for the Kitchen Ghosts. She found their stories in her apron pockets, floating inside the steam of hot mustard greens and tucked into the sweet scent of clove and cinnamon in her kitchen. Part memoir, part cookbook, Praisesong for the Kitchen Ghosts weaves those stories together with recipes, family photos, and a lyrical imagination to present a culinary portrait of a family that has lived and worked the earth of the mountains for over a century. About the AuthorCrystal Wilkinson, Kentucky's Poet Laureate from 2021 to 2023, is the award-winning author of Perfect Black; The Birds of Opulence; Water Street; and Blackberries, Blackberries. She is the recipient of an NAACP Image Award for Outstanding Poetry, an O. Henry Prize, a USA Artists Fellowship, and an Ernest J. Gaines Prize for Literary Excellence. She has received recognition from the Yaddo Foundation, Hedgebrook, The Hermitage Foundation, and others. Her short stories, poems, and essays have appeared in numerous journals and anthologies. She currently teaches at the University of Kentucky in the creative writing MFA program.

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