American novelist Barbara Kingsolver wrote, in her book Animal Dreams, “If you want sweet dreams, you’ve got to live a sweet ...

Cookies as a staple of our society are thought to have originated in 7th-century Persia (now Iran), one of the first regions ...

While I grew up eating soup beans and cornbread as a weeknight staple, I didn't realize it was what some would call "Appalachian food." It's just what my family ate, but I soon learned that this ...

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 ...

Chances are, somewhere in the heat of August you have fired up a grill at least a time or two, or even built your own campfire with branches scrounged from nearby woods. If you are bold, you have ...

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 ...

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 ...

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 ...

BRASSTOWN, N.C. — Jack Smoot carefully pulled his handcrafted dulcimer out of its soft velvet, purple case and began to pluck away. “’Tis the gift to be simple. ‘Tis the gift to be free,” he sang. A ...