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Wall Street Journal introduces readers to Ronni Lundy recipes. more

Blog

Leftover mashed potatoes were often the base for potato cakes at our next meal. My mother seasoned hers with onion chipped small and plenty of pepper, but I like to add other ingredients for a hearty main dish. more

Sweet Appalachia

Not every mountain farm had a cow or a pig, but virtually every household had a flock of chickens and they most often graced the Sunday table. more

Sweet Appalachia

Smoky Mountain Living is proud to bring you the recipes of Ronni Lundy, an Appalachian author and editor whose work has been honored with two James Beard Foundation awards. more

Sweet Appalachia

Wanderliciousness

Josh Brown photo

A network of winding backroads interlaces the foreboding geography of Southern Appalachia from Virginia to Alabama. more

Sweet Appalachia

“What’s the deal with all the pancakes?” With apologies to Jerry Seinfeld, we really don’t know, but let’s find out! more

Sweet Appalachia

When I was in my early 20s I found myself nursing a broken heart just before Valentine’s Day. Loving holidays as I do, and looking for a way to pick my heart up off the floor, I invited a group of girlfriends over for some baking and camaraderie. more

Sweet Appalachia

Certain locations and situations lend themselves to oftentimes predictable behaviors. more

Sweet Appalachia

Pickled eggs

Erin Adams

During the summer of 2001, I took the road trip of a lifetime. A close friend was relocating from Asheville to Oakland, California, bound for grad school, and asked if I’d accompany her on the cross-country drive. more

Sweet Appalachia

Curried Winter Vegetable Pie

Meg Reilley photo

My identity hasn’t always been a fixed one. The current guise I sport of “all-natural mountain mama” has been honed and adjusted and tweaked for decades before arriving at its modern iteration. more

Sweet Appalachia

Home Cooking

Susi Gott Séguret Photo

In the late 1980s, Susi Gott Séguret left behind the sorghum fields of Appalachia, where she grew up, for the wheat fields of France. more

Sweet Appalachia

Home Cooking

Voyageur Press, an Imprint of Quarto Publishing photo

You never know what you might encounter on Haywood Road in anything-goes West Asheville. Unless it’s a weekend morning—in which case it’s a given that a line will have formed out the door and along the side of Biscuit Head. more

Sweet Appalachia

Home Cooking

JBN Photo

’Tis the season for good cooking. Whether your holiday food traditions have been set in place for generations or every year starts as a blank menu, there’s always room at the table for one more special dish. more

Features

Home Cooking

Susan Ray Brown Photo

Salt Rising Bread emerges from the oven a dense, white, cheesy taste sensation that’s as distinctive as it is obscure. Fans claim it makes the absolute best toast; even famed chef Alice Waters has fallen under its spell. more

Sweet Appalachia

Home Cooking

Johnny Autry Photo

The Washington Post called Victuals “a love letter to Appalachia, with recipes.” If those seven words aren’t enough to convince you to pick up Ronni Lundy’s new cookbook, the heartfelt narration and evocative photography inside should do the trick. more

Sweet Appalachia 4 Comments

Home Cooking

Evan Sung photo

Since 2011, when she opened her much-lauded Cúrate in downtown Asheville, chef Katie Button has brought authentic Spanish cooking to the mountains of North Carolina. more

Sweet Appalachia

Rosemary and Sage Apple Hand Pies

Meg Reilley photos

My lifelong love affair with apples is steeped in tradition. The crisp, fragrant fruit has popped up in family meals, festivities, and occasions for as long as I can remember. more

Sweet Appalachia

Corn bread

Meg Reilley photo

Not too long ago, I was chatting with a friend—a lifelong Southerner who had relocated to northern California several years prior. more

Sweet Appalachia

Sweet pickle relish

Meg Reilley

I am an “all purpose” lady. Which is to say that I most prefer those objects that serve a multitude of purposes. An item whose usefulness can be employed on a daily as opposed to occasional basis gets my vote. more

Departments

Few things taste like spring in the mountains more than a plate full of just-picked greens. Then again, greens always have a place at the table in the South—whether boiled, creamed, wilted, or fresh. more

Sweet Appalachia