Along with fresh field corn and taters ’n’ maters, previously expounded upon, I’d be remiss if I didn’t spin an ode to the bean, which comes in many guises. In late summer the markets are brimming ...

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 ...

Appalachian cooking is rooted in resourcefulness, comfort, and deep tradition. Built around simple ingredients and passed ...

This week, SG Séguret explores a recipe for "haggis" and tatties. Haggis a savory pudding containing a mixture of sheep's heart, liver, and lungs, minced with chopped onion, oatmeal, beef or mutton ...

When you think of mountain mornings in Appalachia, your mind might drift to classic biscuits and gravy. You probably picture ...

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 ...

These are the ultimate cold-weather recipes for snowy days and cozy nights. From roasts and soups to our favorite pancakes ...

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, ...