Appalachian cooking is rooted in resourcefulness, comfort, and deep tradition. Built around simple ingredients and passed ...

When you think of mountain mornings in Appalachia, your mind might drift to classic biscuits and gravy. You probably picture ...

This week, SG Séguret explores a recipe for "haggis" and tatties. Haggis a savory pudding containing a mixture of sheep's heart, liver, and lungs, minced with chopped onion, oatmeal, beef or mutton ...

Along with fresh field corn and taters ’n’ maters, previously expounded upon, I’d be remiss if I didn’t spin an ode to the bean, which comes in many guises. In late summer the markets are brimming ...

Add Yahoo as a preferred source to see more of our stories on Google. Pictured is a Waldorf salad with spruce tips. At this point in the doldrums of winter, you might be hungering for a salad. There ...

It’s high cookie season, whether you might be preparing gifts for neighbors, extras for the holiday table, or a plate to set in front of the fireplace for Santa. Cookies as a staple of our society are ...

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 ...

It’s still apple season, and surely you’re looking for some fresh ideas for your holiday table. Something using familiar ingredients in a way that hasn’t quite yet made itself clear, something to send ...

I am getting ready to begin another series of statewide Appalachian Heritage Cooking workshops that teach 4-H members from ...