Mountain kitchen notebook
Plant-based, gluten-free suppers from an Appalachian kitchen
Seasonal mountain cooking written down at home — skillet suppers, greens, beans and cornbread — plus the regional plates worth the drive.
What this kitchen cooks
- Appalachian
- Southern
- Plant-Based
- Gluten-Free
- Skillet Suppers
- Cornbread
- Regional Dining
Fresh from the kitchen
Latest recipes and notes
How to Freeze Summer Squash Without It Getting Mushy (2026)
Learn how to freeze summer squash without it getting mushy in : simple blanching, ice bath, drying and packing steps that keep…
How to Roast Butternut Squash for Soup (2026)
How to roast butternut squash for soup at 425F until fork-tender with caramelized edges, then blend into a creamy soup that needs…
How to Make Sweet Potato Casserole Without Marshmallows 2026
Learn how to make sweet potato casserole without marshmallows, with cozy spices, caramelized sweet potatoes and a crisp pecan streusel. Vegan and…
How to Cook Collard Greens Without Ham Hock: Easy Method (2026)
How to cook collard greens without ham hock using aromatics, vegetable broth, smoked paprika and apple cider vinegar, with stovetop, slow cooker…
How to Keep Gluten Free Bread from Crumbling (October 2026)
Learn how to keep gluten free bread from crumbling with flour blends, binder amounts, hydration tips and baking fixes for a sturdy…
How to Cook Dried Beans Without Soaking (October 2026)
How to cook dried beans without soaking: gentle simmering, hot-water top-ups, timing by variety, doneness tests, and fixes for hard beans. Updated…
Where to start
Browse by topic
A note from the kitchen
Cooking without gluten or without animal products in these mountains is mostly a matter of trust: you want to know a dish works before you put it on the table. So everything here gets cooked at home first — the cornbread, the greens, the beans, the long Sunday pots — and written down only once it comes out right.
About
What this notebook is for
Eating Appalachia is a home cook’s notebook of plant-based, gluten-free Southern and Appalachian cooking — seasonal, unfussy and simple enough for a weeknight.
Alongside the recipes it keeps a record of the regional dining this kitchen travels for, from mountain diners to the places a good plate tends to hide.