Although there is some overlap with Southern cooking, traditional Appalachian cuisine centers on fresh and foraged foods and ...

Morel mushrooms are a rare find, often located near specific trees like apple, tulip poplar, and striped maple. They thrive in moist, but not saturated, soil at higher elevations, typically appearing ...

This week I write to you from the North Woods, smoke filling the air from Canadian wildfires, lakes stretched out between shorelines of white birches, balsams, red pines, and giant boulders. The ...

In this video I invite you into our Appalachian kitchen while Mom and I throw together a big Sunday breakfast. We slice up ...

The tomato, pepper and sausage mélange recipe calls for one or two bell peppers, using different colors for more variety, an onion and several sprigs of oregano, as seen here. With the anniversary of ...

The food and stories in Ronni Lundy’s book “Victuals: An Appalachian Journey, with Recipes” affirm the region’s past and present in vivid color. I recently made Ronni Lundy’s creamy pea and ham soup ...

When Erica Abrams Locklear discovered her Appalachian grandmother’s cookbook, she was shocked by what she found. It was filled with recipes for “traditional” mountain foods like apple stack cake and ...

It’s still apple season, and surely you’re looking for some fresh ideas for your holiday table. Something using familiar ingredients in a way that hasn’t quite yet made itself clear, something to send ...

Sawmill Gravy with Cornmeal Here's the thing. When you think about logging camp food from the late 1800s, you probably don't ...

Ronni Lundy knows the stereotypes of Appalachia. She’s heard it all. “Do you wear shoes?” and “Are any of your cousins married?” Still, she proudly claims her stake as part of the hillbilly diaspora, ...