A modern Appalachian woman's kitchen adventures
Roadside vegetable and fruit stands were pretty common when I was growing up. It wasn’t unusual at all to see a make shift stand set up on a open spot near a highway, or even sometimes just a guy with a pickup truck parked somewhere with enough space for a car or two to pull…
It’s a cliche in Appalachian/Southern cooking that we fry everything. And while it’s true that most traditional country cooks believe in frying first and asking questions later, many times the word “fried” simply means it was prepared in a frying pan. Such is the case with Fried Cabbage. While the name conjures up images of…
My rules on cornbread are pretty simple. It must be baked in a cast iron skillet. It must be crunchy on the outside. It must not be sweet. That’s my cornbread philosophy in a nutshell. Now, I’ve had perfectly passable cornbread baked in a square pan but to me, the authentic cornbread experience is cast…
Chocolate cake filled with gooey caramel and topped off with crushed candy bar, Paul Newman cake is simply irresistible…just like its namesake! Long before we had recipe blogs or social media or even Food Network, recipes made the rounds the old fashioned way-by being handed off to friends, family, co-workers, or anyone else who might…
No food represents Appalachian cooking more than the humble pinto bean. Known as soup beans to most of us around here, these yummy legumes are filling, affordable, and easily stored which made them an excellent choice for our ancestors who passed this dish down generation after generation. As a child, I alternated between eating them…
Hello! Thanks for stopping by. Those who know me know that I’ve been dabbling in blogging for a long time. It was my husband who encouraged me to pursue a food blog due to my love of recipe collecting, food, photography, and writing. While I’m not an expert on any of those topics (except eating,…