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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

Acclaimed pastry chef Lisa Donovan, formerly of Sean Brock’s Husk in Nashville, grew up traveling with her family, as her dad was in the Army. “I think there’s a biological imperative that has us seeking a sense of place,” she said. Read more

Sweet Appalachia

Rooted in History

John Wear photo

In the remote community of Boogertown, a narrow gravel road threads its way to the end of Wilson Hollow and a farm cradled in seclusion a few miles from Gatlinburg, Tennessee. Read more

Features

Wall Street Journal introduces readers to Ronni Lundy recipes. Read more

Blog

The Apple Doesn't Fall Far From the Tree

Jamie Hargis photo

There’s something deeply resonant about the continuity of family farms, working the same land backward and forward in time. The heritage is particularly rich when the crops grow on trees. Read more

Features

Bacon Extraordinaire

Aubrie Pick photo

Americans are deeply in love with the meat of all meats, the cured (often smoked) fatty belly of the pig. While its saturated fat content may make bacon a “sometimes” food for health, it is an “always” food for those who swoon for swine. Read more

Sweet Appalachia

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

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. 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

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. Read 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! Read more

Sweet Appalachia

Wanderliciousness

Josh Brown photo

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

Sweet Appalachia

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

Sweet Appalachia 5 Comments

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. Read 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. Read more

Sweet Appalachia

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. Read more

Sweet Appalachia