Food+Drink
Featured
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A Layering of Flavor
William Dissen is renowned as chef and culinary diplomat, restauranteur, author and early pioneer of the farm-to-table and ocean sustainability movements in Southeastern Appalachia. Read more
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The Delight of Fruit Salads
Mountain folks have long cherished fruit salads whether made from fresh fruits or those preserved by drying, canning or freezing. Apples have always held pride of place when it comes to such culinary offerings. Read more
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Sponsored: Discovering the Culinary Excellence of The Appalachian in Historic Downtown Sevierville
Nestled within the heart of Sevierville’s Historic District, and just around the corner from the well-known Dolly Parton statue, lies a hidden culinary gem and a true ode to farm-to-table dining. Read more
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'Refined & Approachable' Appalachian Cuisine
Jeff Carter, executive chef at Dancing Bear Appalachian Bistro, located on the edge of the Great Smoky Mountains National Park in Townsend, Tennessee, combines old world techniques with local ingredients to deliver modern, approachable cuisine. Read more
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The Bounty of Black Walnuts
Historically two wild nuts have held pride of place in mountain folkways—the American chestnut and black walnuts. Sadly, the former belongs to a world we have lost as the result of ravages of a virulent blight early in the 20th century. Read more
'Refined & Approachable' Appalachian Cuisine
Jeff Carter, executive chef at Dancing Bear Appalachian Bistro, located on the edge of the Great Smoky Mountains National Park in Townsend, Tennessee, combines old world techniques with local ingredients to deliver modern, approachable cuisine. Read more
Oct 1, 2023
The Bounty of Black Walnuts
Historically two wild nuts have held pride of place in mountain folkways—the American chestnut and black walnuts. Sadly, the former belongs to a world we have lost as the result of ravages of a virulent blight early in the 20th century. Read more
Oct 1, 2023
Fred Sauceman photo
Hands from Around the World Toss East Tennessee Pizza
Cooks at Greg’s Pizza in Johnson City, Tennessee, do their work behind a fortress of cardboard boxes. It’s a carry-out business and always has been. The only seats in the place are for waiting. There are no tables. Read more
Jul 30, 2023
Makin's from Melons
An enduring, endearing memory from my boyhood is a vision of Grandpa Joe trudging, bent with his burden, up a well-beaten path along the highway as he made his way from the little town of Bryson City homeward to his tiny farm. Read more
Jul 30, 2023
Georgia’s Farm-to-Table Capital
Rabun County's restaurants and chefs work hand-in-hand with area farmers and producers to create culinary works of art, based on the wonderful, fresh ingredients that are available in this special location. Read more
Jun 1, 2023
The Goodness of Green Beans
Just as pork reigns supreme as the “meat of the mountains” and cornmeal holds pride of place when it comes to bread as a basic staple of life, green beans have to be reckoned as the vegetable identified with traditional mountain foodways. Read more
May 29, 2023
Easy Collard Recipes
Nothing screams home to me like a big pot of collards simmering in potlikker with a smoky ham hock. While stewing has always been my go-to treatment for collards, these cruciferous delights are much more versatile than most folks know. Read more
Apr 1, 2023
Leafy Love Letter
Collards, I’m talking about you. You’re like a mild winter, but you’re not necessarily subtropical. On that note, you’re not African, but Eurasian. Read more
Apr 1, 2023
