In the last half of the 20th century, Moon Pie went from humble beginnings to cultural icon. There are snacks, and then there’s the Moon Pie. It’s the kind of …

As this 1918 poster boasts, corn has long been a staple in American homes. Imagine you’re in an Appalachian kitchen, the aroma of a hearty breakfast wafting th…

Okra is an African plant that has migrated around the world. There are few culinary divides in my home. But one is so large you could drive a truck through it:…

Sherri and Wayne Jordan and great grandmother Jordan I love cooking breakfast; I do so most mornings. It gives a productive start to my day and challenges me…

A savory bowl of pintos with some sweet cornbread makes a hearty meal When it comes to Southern comfort food, there are few combinations as iconic and satisfyi…

Team Will-B-Que checks on smoker contents, Smoke on the Mountain BBQ Championships, Galax, Virginia. (Photo by Sara June Jo-Saebo) I liked this article about t…

They call it that old mountain dew, And them that refuse it are few, You may go ’round the bend, But you’ll come back again, For that good old mountain d…

Mae Bongalis strings beans for drying. They will become leather britches. Electricity didn’t reach most parts of the Blue Ridge Mountains until the 1930s. N…

What’s for breakfast? Bacon, eggs, and grits, of course! Photo by Sashafatcat Nothing says “Southern cooking” like a big bowl of hominy grits. Most American…

Ramps appear in early spring in the Blue ridge Mountains. Photo by Niall Kearney In England, ramps are known as ramson; in France, they are ail sauvage. Nat…