A modern Appalachian woman's kitchen adventures
Although the calendar says that Summer is still about a month away, here in Kentucky, it feels like it’s well under way. Due to an unseasonably mild winter, schools are finishing up for the year. My Facebook feed is full of graduations, awards days, and proms. Summer is a wonderful time to be a foodie…
As you may have noticed if you’re a regular around here, I am very fond of pie. It’s not as mainstream, it seems, as cake or as trendy as cupcakes but to me, pie is the quintessential Appalachian dessert. My mom makes delicious made-from-scratch cream pies like chocolate and coconut. She doesn’t have a recipe…
Pea Salad is one of those great side salads that you often see on salad bars in these parts. (The really good salad bars, you know, that have like a dozen varieties of creamy, fatty salads.) I’ve always been a fan but then I’m also a fan of peas. And salad. So pea salad is…
This is my mom’s apple pie recipe. It’s pretty simple and just perfect in my opinion. I know many people prefer the tart taste of Granny Smith apples for their apple pies but I like a sweeter apple like Red Delicious. If you go apple picking this fall, ask your apple farmer for a recommendation.…
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…
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…