Continuing on the theme of serving forth color (see last week’s issue), the following recipe is one that is quick, easy, and ...

When you hear the term “Appalachian cooking,” what’s the first thing that comes to mind? If your answer is scrappy, down-home country fare, heavy on southern influence (maybe with a squirrel thrown in ...

Dec. 22—As snow blankets the ancient Appalachian Mountains, many of the region's inhabitants come together to celebrate the holiday season, with traditions and time-honored recipes at the forefront of ...

The bounty of color we serve forth can lift our spirits, inspire creativity, both for the chef and the diner as they tuck ...

On a cold fall night in Tulsa, I met Bradley Dry over a pot of beans and a hot stove. Dry, a food stylist and freelance chef, was cooking one of his favorite meals: beans and ham, fried corn cakes, ...

Chef William Dissen is an early pioneer of the farm-to-table and ocean sustainability movements in the Appalachia region. West Virginia-born restaurateur and chef William Dissen and his wife Jenny, a ...

Mary Lahammer chatted with Chef Brenda Langton about the importance of local food and... Mary Lahammer chatted with Chef Brenda Langton about the importance of local food and then Brenda whipped up a ...