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recipe

Polly's Meat Loaf

Dick Kennedy photo

The meat loaf Polly Judd Rideout makes is so good that when her daughter, singer Naomi Judd, was growing up, she and her siblings could take Polly’s meat loaf sandwiches to school and trade for anything that the other kids had in their lunch sacks. Read more

Food+Drink

The power of salt to season is nowhere clearer than when it graces hot, crisped potatoes. The best I’ve ever had were served to chef Edward Lee and me when we landed at The Hütte Swiss Restaurant. Read more

Food+Drink

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

Food+Drink

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

Food+Drink

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

Stories

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

News

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

Food+Drink

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

Food+Drink

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

Food+Drink

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

Food+Drink

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

Food+Drink

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

Food+Drink

“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

Food+Drink

Wanderliciousness

Josh Brown photo

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

Food+Drink

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

Food+Drink

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

Food+Drink

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

Food+Drink

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

Food+Drink

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

Food+Drink

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

Food+Drink