Sometimes the most dog-eared cookbooks on a Southerner’s shelf aren’t the fancy tomes full of glossy photos but the humble, sauce-splattered collections full of comforting recipes. Glass Onion Classics, the new cookbook from the Glass Onion restaurant in Charleston, South Carolina, is of the soon-to-be-well-worn sort. "So often restaurant cookbooks end up being coffee table books, and that’s not what we intended for this book," says chef and restaurant cofounder Sarah O’Kelley. "These recipes are all doable at home. Everything about the cookbook, including its size, is meant to be used."
 
The 168-page paperback dishes out recipes for the local favorite’s revered staples, from Country Captain to deviled eggs to a divine chocolate pecan tart. And while O’Kelley is no stranger to the cookbook world (she used to work for Emeril Lagasse), this project was a labor of love for her and restaurant partners Charles Vincent and Chris Stewart, and it’s peppered with their own family food stories. O’Kelley’s favorite recipe from the book? Her "Papa’s Oyster Stew," a creamy classic that hits the spot on a chilly fall day. "It’s easy and delicious," she says. "Which is what the cookbook is all about."

>Click here to get the recipe.