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

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 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 ...

Oeuf à la coque, a soft-boiled egg dish, is a simple yet elegant meal for any time of day. Fresh, farm-laid eggs are ideal for this dish, and cooking time should be adjusted accordingly. If you’re ...

Sawmill Gravy Over Cornbread Most folks outside the mountain regions think of biscuits and gravy as the only way to enjoy ...

Mark F. Sohn uses his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia's food, history, and ...

It’s high cookie season, whether you might be preparing gifts for neighbors, extras for the holiday table, or a plate to set in front of the fireplace for Santa. Cookies as a staple of our society are ...

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 ...

Cook time: Depends on how big you want your stack. This recipe makes one 9-inch cake with six stacks. Three stacks were baked simultaneously for 10 to 12 minutes The filling (recipe below) takes about ...