In the best Southern tradition, Bragg treats recipes as stories, and when he’s back in his mother’s kitchen, both the food and the talk are rich, flavorful, and immensely satisfying. Author of the classic All Over but the Shoutin’, Bragg here explores the culinary side of his Alabama roots, presenting seventy-four Bragg family recipes passed down through the generations, along with reminiscences of the cooks, the occasions, the relevant folklore, and more. From celebrating his mother’s instinctive cooking—she never measures, never consults cookbooks—to passing on the regional wisdom that prizes brown eggs over white ones and finds collard greens sweeter after the first frost, Bragg writes with a palpable nostalgia that understands that ”food may be the best part left” of fast-fading traditions.