Angie Mosier

Instead of deep-frying chicken in a vat of oil, Angie Mosier prefers pan-frying, which creates delightfully crunchy and moist chicken without requiring quite so much oil. "For a covered-dish dinner, there's nothing better than a tray of drumsticks, which are easy to eat standing up," she says. More Fried Chicken Recipes
Pecan Sandies
Rating: Unrated
These cookies are unbelievably light, delicate and crisp. The secret is to let the cookie dough chill overnight before slicing and baking. More Cookie Recipes
Lane Cake
Rating: Unrated
Lane cake, an Alabama specialty, was created by a woman named Emma Rylander Lane, who wrote a cookbook around the turn of the 20th century called Some Good Things to Eat. Typically, it's a large white cake with a filling of egg yolks, sugar, raisins, pecans, fresh coconut and lots of bourbon (or moonshine). Here, it's frosted with silky vanilla buttercream. The bourbon in the filling is key—it helps cut the sweetness a bit. More Cake Recipes
Georgia Peach Pie
Rating: Unrated
When you slice into this delicious pie, don't be surprised by the gap between the filling and the top crust. This happens when a pie is baked at high heat because the crust sets before the fruit in the filling has cooked down. It's worth it, since the high heat also helps the bottom crust get nice and crispy. The finished pie is served with Bourbon Whipped Cream — it takes just minutes to make, but the booze-spiked topping flatters the peaches like nothing else can. More Peach Recipes