An installment in our Appalachian Foodways series Imagine you’re in an Appalachian kitchen, the aroma of a hearty breakfast wafting through the air. The scent of sizzling bacon mingles with the rich, buttery fragrance of grits bubbling on the stovetop. But grits aren’t just breakfast food. When it comes to dinner, grits can easily step…
An installment in our Appalachian Foodways series There are few culinary divides in my home. But one is so large you could drive a truck through it: okra. I’m a fan. I love it rolled in cornmeal and fried. My wife? Well, she’s a Colorado girl who can’t stand it. Most folks either love okra…
An installment in our Appalachian Foodways series I love cooking breakfast; I do so most mornings. It gives a productive start to my day and challenges me creatively. My palette demands variety, so I enjoy trying new variations of old favorites. But whatever I cook must be prepared quickly; I can’t spend all morning in…
An installment in our Appalachian Foodways series When it comes to Southern comfort food, there are few combinations as iconic and satisfying as pintos and cornbread. These humble ingredients have been a staple of Southern cooking for generations, providing nourishment and a sense of home to countless families. When cooked properly, pinto beans have a…
An installment in our Appalachian Foodways series Nothing says “Southern cooking” like a big bowl of hominy grits. Most Americans have never eaten grits; some confuse “grit” with “dirt.” To those folks, I say: thanks! More grits for me. To the uninitiated, let me say: grits are just corn. In gourmet circles, it’s known as…