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Growing up Jewish in Paducah with her mom and grandma's twists on Kentucky classics, Sara developed a deep love for exploring different cuisines while also staying rooted in the regional traditions that make the city what it is: not just the midwest, not just the south, but the middle of everywhere. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSara's recipes don't use any fancy ingredients or tools and are based in easy-to-learn techniques she learned in her childhood and culinary school. Like how to know when heirloom stone-ground grits are done cooking (hint: use the roof of your mouth) and what it takes to make a steak that's perfectly charred on the outside and medium-rare on the inside (lots of butter). 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A gifted storyteller and chef, Claudette’s recipes and ruminations humanize border culture through 100 accessible and beloved dishes such as:\u003cbr\u003e\u003cbr\u003e• Coahuila’s Esquites (Street Corn)\u003cbr\u003e• Las Calandrias Caballitos (Chicken Sopes)\u003cbr\u003e• Arroz Poblano (Poblano Pepper Creamy Rice)\u003cbr\u003e• Camarones al Ajillo (Baja Style Garlic Shrimp)\u003cbr\u003e• Capirotada (Bread Pudding) \u003cbr\u003e\u003cbr\u003eThis is a story of a personal and culinary identity that formed betwixt two cultures, told through recipes, anecdotes, and an irreverent sense of humor.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBorderlands\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003edetails the Mexican dishes Claudette grew up eating and loves, their American counterparts, and how the fluidity and flexibility between the two nations shows us a way of being in the world. 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