The recipes are warm and comforting, but aspirational—equally as enticing to flip through as they are to cook. This is not the case in every cookbook. This is also not the dense, artery-clogging food that some might think of as southern, despite the occasional short rib pot pie or spicy fried chicken dish. Christensen's focus is largely on vegetables, her version of salads (like a raw lamb carpaccio with crispy artichokes and a yogurt vinaigrette), and "counter snacks", which the book describes as "things that people stand around and eat." While I personally don't require a recipe for deviled eggs (I improvise, sometimes well, other times not) or an heirloom tomato salad (I have a thing about that), I'll certainly take one for fried soft-shell crabs with buttermilk and a malted vinegar slaw, or turnip green fritters with whipped tahini. Our staff immediately flagged the now-famous recipe for her Sweet Potato Hummingbird Cake, which Christensen calls—and the photo of moist layers and bright white frosting confirms—"occasion-worthy".