The King Family Library is thrilled to celebrate the release of author Jimmy Proffitt’s new cookbook, Seasoned in Appalachia, ...

In a world where foraging's become a byword, there's another kind of foraging we don’t often consider: fridge foraging (or ...

Continuing on the theme of serving forth color (see last week’s issue), the following recipe is one that is quick, easy, and adaptable.

"Meatloaf is wonderful after a day of hiking or working or hiking, as well as being easy to prepare for a family-sized gathering," writes SG Séguret. When it comes to comfort food, meatloaf is high on ...

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 ...

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 ...

One North Carolina distillery is using regional ingredients to make a liqueur more widely known in Europe. Amari are meant to be enjoyed alone as an aperitif or digestif, but can be mixed in a ...

Place dried apples in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until tender. Drain and mash apples. Stir in brown sugar, 1 1/2 teaspoons ...

Linda Skeens won 25 blue ribbons at the Virginia-Kentucky District Fair. Now, Skeens has released her cookbook, filled with recipes, tips and... 'Blue Ribbon Kitchen': Recipes for one Appalachian ...

Roots and seeds -- Messing with greens -- Salt of the Earth -- Salty dogs : chili buns and slaw dogs -- Corn -- David Bauer -- Beans -- The third sister -- Apple-achia -- The art of apple butter -- ...

It’s here! ... my favorite month of the year (apart from September when the golds and velvets touch the fields and hills), favorite because March is the month of the first spring ephemerals. It is ...