About Frank Stitt

Frank Stitt is the chef and owner of Highlands Bar and Grill, Bottega Restaurant and Café, and Chez Fonfon in Birmingham, AL. He’s won the James Beard Award for the Best Chef of the Southeast and received the Lifetime Achievement Award from the Southern Foodways Alliance. He’s also the author of two cookbooks: Frank Stitt’s Southern Table and Frank Stitt’s Bottega Favorita. @FrankStitt

An oval dish of old-fashioned potato gratin, with a bottle and decanter of wine behind it.

Old-Fashioned Potato Gratin

updated posted by

This old-fashioned gratin comforts you with everything indulgent could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. Red wine optional.

A southside cocktail on a napkin on a silver tray with a potato chip and sprig of mint beside it.

Southside Cocktail

posted by

Mint. Muddled. Mine. When we’ve got this gin-based mojito on our minds, those are about the only words we can muster. Well, maybe add “More.”

A syrup canister half-filled with simple syrup.

Simple Syrup

posted by

Simple syrup is sugar and water that have been simmered to dissolve the sugar. Drizzle it in drinks, ice tea, and lemonade for grit-free sweetening.

Lemon semifreddo in a pool of lemon sauce and garnished with a twist of lemon, sitting on a white dessert plate.

Lemon Semifreddo

posted by

This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.