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cooking

In early mountain communities, one farmer might own a valuable tool or piece of equipment that was made available to family and neighbors as needed. Read more

Sweet Appalachia

Comfort food

Karen Dill photo

SML brings you all the news that's fit to eat. Read more

Blog

Pies were the Mother of Invention because necessity required that they be made from whatever was on hand. In the summer there was no dearth of fruit that could be gathered—often by small children who would eagerly do the work for just reward later. Read more

Sweet Appalachia

Roasting a Pig and Remembering

Photo by Fred Sauceman.

Every October, Eduardo Zayas-Bazán travels from Miami to East Tennessee, where he once taught Spanish. His mission: to reunite with friends over a roasting, citrus-marinated, garlicky pig. Read 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. Read more

Sweet Appalachia

Kilt Lettuce and a Spring Celebration

Photo by Fred Sauceman

Mary Waldrop kneels beside a brook in Unicoi County, Tennessee. She has spotted something. It’s a bright green plant, a welcome sight after a long winter. The edges of its leaves are serrated. We’ve come, on this day in early May, to dig ramps. Read more

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Wanderliciousness

Josh Brown photo

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

Sweet Appalachia

Mountaineers have long been known for their ingenuity and independent spirit, traits that live on today among the entrepreneurs and artisans profiled in Smoky Mountain Living’s Made in the Smokies feature. Read more

Features

“There are things that only pot likker can cure & times when what actually matters can be spooned on to a plate — the savories & the sweetest of things that simply taste like my North Carolina home.” — Sheila Smith McKay, Home in Mind Read more

Good Reads 1 Comments

12 Days of Christmas

Donated photo

Partridges and pear trees need not apply: These 12 holiday destinations around Southern Appalachia offer mountain merry-makers a bit of everything—from homespun traditions to festive glamour and glitz. Read more

Features

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. Read more

Features

Janette Carter

Photo by Larry Smith

The making of chow-chow involves far more than the blending of vinegar, vegetables, and spices. Canning this mysterious relish, made for generations in the Mountain South, signals change and ingenuity. Read 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. Read 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. Read more

Departments

As a new bride on my grandfather’s family farm, my grandmother taught herself how to make pie crust in secret, feeding her failed attempts to the hogs. As my mom tells it, eventually she emerged victorious with a husband-worthy crust. Read more

Blog

Sorghum and Bourbon Pecan Pie

John Rott Photo, Courtesy University Press of Florida

When it comes to old mountain staples reaching new heights of popularity, sorghum takes the cake—not to mention the fried chicken, pork chops, and wings. Read more

Sweet Appalachia

Each cookbook in the UNC Press Savor the South collection celebrates a beloved food or tradition of the American South. Written by well-known cooks and food lovers, the books brim with personality. Read more

Sweet Appalachia

Love Kitchen

T. Wayne Waters photo

It’s a little past 8 a.m. on a Wednesday morning and 82-year-old twin sisters Helen Ashe and Ellen Turner are in the kitchen cracking eggs into wide-mouth wooden bowls. Brewing coffee infuses the air with an earthy aroma. Read more

Features

Hal Herzog

Mark Haskett photo

Granted, I wasn’t always fond of snakes, and even now, picking up a non-venomous redbelly makes me flinch a little. But all in all, the snake world is one I have come to admire. But the kids’ faces are aghast. Read more

Features

“The Spiral Bound Bible of Southern Cooking: A Community Cookbook from the Southern Foodways Alliance,” released in fall 2010, pulls together recipes collected from alliance members and oral history subjects. Read more

Sweet Appalachia