Although there is some overlap with Southern cooking, traditional Appalachian cuisine centers on fresh and foraged foods and ...

American novelist Barbara Kingsolver wrote, in her book Animal Dreams, “If you want sweet dreams, you’ve got to live a sweet life.” ...

In this video I invite you into our Appalachian kitchen while Mom and I throw together a big Sunday breakfast. We slice up ...

When you hear the term “Appalachian cooking,” what’s the first thing that comes to mind? If your answer is scrappy, down-home country fare, heavy on southern influence (maybe with a squirrel thrown in ...

Sam Jett, Audrey's new executive chef, creates dishes inspired by Appalachian traditions and local ingredients. Jett emphasizes relationships with local farmers, prioritizing fresh, seasonal produce.

Sawmill Gravy with Cornmeal Here's the thing. When you think about logging camp food from the late 1800s, you probably don't ...

If you think Appalachian food is all biscuits and vibes, you’re only half right. These dishes didn’t come from trend cycles or test kitchens. They came from porches, cast-iron skillets, and people who ...

Mark F. Sohn uses his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia's food, history, and ...

l The Cashiers Historical Society and the High Hampton Inn will co-sponsor a Southern Heritage Food Symposium on May 19-21. The cost is $320 a night for double occupancy or $217 for single occupancy.