To find food packed with meaning, history, and comfort, look no further than Appalachian cuisine. The traditional dishes of ...

It’s still apple season, and surely you’re looking for some fresh ideas for your holiday table. Try out this recipe for ...

Mixing culturally different foods is a tried and true practice, but this truck is still bringing something new and incredibly ...

This week's recipe is named after the earthenware dish in which it is traditionally cooked: baeckeoffe, or baker’s oven.

Oeuf à la coque, a soft-boiled egg dish, is a simple yet elegant meal for any time of day. Fresh, farm-laid eggs are ideal for this dish, and cooking time should be adjusted accordingly. If you’re ...

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 ...

Chances are, somewhere in the heat of August you have fired up a grill at least a time or two, or even built your own campfire with branches scrounged from nearby woods. If you are bold, you have ...

Cook time: Depends on how big you want your stack. This recipe makes one 9-inch cake with six stacks. Three stacks were baked simultaneously for 10 to 12 minutes The filling (recipe below) takes about ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

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.

Opinion articles provide independent perspectives on key community issues, separate from our newsroom reporting. Don’t call it a cookbook. A meditation, maybe. An elegy of memory, loss, and taste. The ...