Food+Drink
Featured
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Traditional New Year's Fare
My mother always was a great one, on the food front, for starting New Year’s off right. Our family normally ate our main meal of the day at noon, and in traditional mountain talk we called it dinner. Read more
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Best Fall Fruit in Our Mountains
I was first introduced to the persimmon one September day when I was eight years old. An older neighborhood boy said he had a real treat for me … all I had to do was taste it. Read more
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It's Better with Butter
In a world of uncertainty, where hurricanes rip up our roots and world leadership seems to hang from a thread, there is one sure constant: It’s better with butter! Read more
The Many Virtues of Venison
As a mountain boy who grew up in the Smokies in the 1950s, though I was hunting, fishing, or just prowling around in the woods at every opportunity, my encounters with deer were almost non-existent. Read more
Sep 23, 2024
Holiday Huzzah with Two Gratins
As we slide deeper into autumn and its heartier recipes, gearing up for the thrust of Thanksgiving and the chaos of Christmas, a potato casserole is one of the best things you can confect to bring everything back down to earth. Read more
Sep 23, 2024
The Many Faces of Sausage
One of my many fond memories of a Smokies boyhood involves the family’s annual hog-killing in November. It was an all day, all hands-at-work affair that took place at the home of my paternal grandparents. Read more
Aug 1, 2024
Tantalizing Tomato Treats
Who can imagine a pizza without a foundational tomato sauce; a hamburger without ketchup and a slice of fresh tomato; salsa without that principal ingredient; a BLT without the T? What would Italy be without the tomato? Read more
Aug 1, 2024
Mountain Soul Food
There are a number of favorite dishes, often ones associated with special occasions or feeling rather poorly that rise to the level of being described as mountain soul food Read more
May 25, 2024
Summer Tarts: Savory & Sweet
When it comes to the big question “What shall I serve when the guests arrive?” you can never go wrong with a tart. A French-inspired one-crust rendition of the typical American pie, the tart can be savory or sweet. Read more
May 25, 2024
Cornbread's World of Wonders
No foodstuffs loom larger in mountain culinary traditions than the many and varied ways in which cornmeal is turned into cornbread. In that process a sort of wonderment takes place. Read more
Mar 25, 2024
Stalking the Wild Asparagus, and Other Spring Edibles
For any of you who grew up with Euell Gibbons in your library, the above title will have a familiar ring. Euell Gibbons, born in 1911, is considered by many to have been a trailblazer of the third wave of the back-to-the-land movement. Read more
Mar 25, 2024
