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Ronni Lundy

Comfort food

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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

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

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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

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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

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Home Cooking

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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

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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

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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

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

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

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