About Rebecca Lang

Rebecca Lang

Rebecca Lang is a chef, cooking instructor, and contributing editor for Southern Living and myrecipes.com. She’s also the author of nearly half a dozen cookbooks, including her most recent title, Around the Southern Table. She learned to cook at her grandmother’s heels, apprenticed with celebrated Southern chef Nathalie Dupree, and earned a culinary arts degree from Johnson and Wales University. A ninth-generation Southerner, Lang lives in Athens, GA, with her husband and two children, serving her own family at the same dining room table where she used to enjoy meals with her grandmother. @rebeccalangcook

Glass bowl with lime coleslaw--green cabbage, carrots, lime zest, mayo, and parsley--on a tablecloth, cabbage and carrots behind

Lime Coleslaw

Crispy, crunchy, tangy, and as spicy as you like, this slaw can work great as a zesty side dish or as a topping for tacos, burgers, sandwiches, and more.

A plate piled with homemade chicken strips and dishes of dipping sauce on the side.

Homemade Chicken Strips

“My new go-to chicken strips recipe, thanks to my kids’ saying ‘These are yummy!'” That’s what we’re hearing about this weeknight godsend.

Crackers topped with pimento cheese.

Pimento Cheese

You can practice proper Southern gentility, no matter where you’re from, simply by whipping up a batch of this classic crowd-pleasing party must, pimento cheese. Then prepare to be your most gracious self as you kindly accept accolades.

A wooden bowl filled with South Carolina slaw with a spoon beside it.

South Carolina Slaw

This may not seem like coleslaw to some given its lack of mayo. But its sweet tanginess is going to woo you like never before.

A white casserole dish filled with gingersnap and sweet potato casserole, topped with mini marshmallows and a spoon resting inside.

Sweet Potato Casserole with Gingersnaps

A Thanksgiving classic revisited with an added emphasis on sugar and spice and, yes, everything nice. A sweet potato mash topped with marshmallow and—believe it or not—crushed gingersnaps. Heresy? Or high-five-worthy? You tell us.