“The recipe in the book that is most personal to me is the chicken stew with cornmeal dumplings,” says Top Chef alum and Liquid Art House chef de cuisine Stacy Cogswell, who debuts The New New England Cookbook on Oct. 13. “My grandmother used to make me chicken stew with buttermilk dumplings in the fall and winter. I can remember the smell of her kitchen as it cooked and the anticipation that I had as a child to eat it. It was one of those moments in life when you realize what you want to do and anything else won’t make you happy. I wanted to cook.”