Introducing Kelsey Barnard Clark’s Magic Recipe from Biscuits & Jam.

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Kelsey Barnard Clark was raised in Dothan, Alabama, which is a short drive from the Gulf Coast. But it wasn’t until she spent several years living in fast-paced New York City and working in the even faster-paced kitchens of Michelin-star restaurants that she truly appreciated her hometown. Since she moved back to Dothan in 2012, she’s been busy. She won Season 16 of Bravo’s Top Chef, becoming the first Southerner to ever triumph on the show; she opened KBC, her catering company and restaurant that became a James Beard Award semi-finalist this year; and she’s done more than her part to revitalize downtown Dothan. If that weren’t enough, she’s also found time to write a couple of cookbooks, and her latest is called Southern Get-Togethers: A Guide to Hosting Unforgettable Gatherings. Sid talks to Kelsey about her cooking tips for tailgate season, the former boss who inspired her to be an entrepreneur when she was just 15, and her insanely delicious recipe for shortbread crumble banana pudding.

For more info visit: southernliving.com/biscuitsandjam

Biscuits & Jam is produced by:

Sid Evans - Editor-in-Chief, Southern Living

Krissy Tiglias - GM, Southern Living

Lottie Leymarie - Executive Producer

Michael Onufrak - Audio Engineer & Editor/Producer

Jeremiah McVay - Producer

Jennifer Del Sole - Director of Audio Growth Strategy & Operations

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