Appalachian cooking

From pear salad and tomato pudding to vinegar pie and bacon crackers, we're more than ready for these old-school classics to make a comeback

Big and fluffy, these easy cathead biscuits are a favorite from the mountains of Appalachia!

One of the secrets of the Appalachian South is a traditional tomato gravy often served over biscuits for breakfast or over meats, potatoes and rice at other meals. Appalachian Tomato Gravy By Sue Lau | Palatable Pastime Appalachian Tomato Gravy is not the kind of tomato gravy you might expect for Italian gravy (as they call it Sunday Gravy, although many Italians disagree on the use of the word). This is more Southern Appalachian in nature, and definitely IS what you call a gravy. It is a…

In the southern Appalachian Mountains, green beans were cooked at the back of the stove in a bacon-seasoned broth with new potatoes added in the final part of the long, slow process. The result is a vegetable dish so imbued with meaty flavor that it was regularly served as the main part of an otherwise meatless meal with slaw, fresh tomatoes, sliced cucumbers, raw onion and cornbread. Here the meaty flavor in this vegetarian green bean recipe is created without pork by using smoked Spanish…

You may know more Appalachian recipes than you think; Appalachian food is part of Southern food culture. But these dishes definitely have a mountain flavor.

The South is famous for it's pies, and the roster is long and honorable. But perhaps none inspires more nostalgia than a fried apple pie; those handheld half-moons of tender pastry encasing a delicately spiced dried apple or dried peach filling. Although the name implies it, most homemade fried pies are not deep-fried, but rather they're cooked in a cast-iron skillet until they are golden brown. Fried pies have long been popular in the Mountain South, where hearthside baking in a trusty iron…

Chow Chow is a traditional fall harvest option for what’s left in the garden. Pending the success of your summer garden yields you might have a heavier pepper or onion Chow Chow to a more cuc…

On any given Sunday in Appalachia a pot of Chicken and Dumplings will likely be simmering on the stove after church. And without a doubt, this mountain staple will be at every church gathering, family reunion, post-funeral meal and most likely a wedding reception in the hollers and hills. Today, when the boys came in from a long day at school, they walked came home to the smell of Chicken and Dumplings on the stove. This is ultimate comfort food for my boys. And on a day when I sent a…

Appalachian Food Archives - Page 24 of 55 - Blind Pig and The Acorn

I loved this simple, creamy Appalachian Coleslaw so much I made it two weeks in a row! It's different than most in that it doesn't use any vinegar or other acid. Just veggies, mayo and some sugar. I t