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
Why Do My Cookies Spread Too Much? Simple 2026 Fixes for Bakers
Why do my cookies spread too much? Simple fixes for thin, flat cookies: adjust the butter, flour, sugar, chilling, and oven temperature,…
How to Make Fruit Crisp Topping Gluten Free: Easy Steps (2026)
Learn how to make fruit crisp topping gluten free with oats, flour or almond flour, cold butter, brown sugar and cinnamon, and…
How to Make Cobbler with Frozen Fruit: Easy 2026 Recipe
How to make cobbler with frozen fruit step by step for : how much thickener to add, a golden crumb topping, bake…
How to Make Vegan Pie Crust That Holds Its Shape 2026
Learn how to make vegan pie crust that holds its shape : cold solid fats, minimal mixing, two proper chills, gentle rolling…
How to Make a Lattice Pie Crust, Step by Step (October 2026)
Learn how to make a lattice pie crust with even strips, a sealed edge and a crisp finish, plus tips for vegan…
How to Blind Bake a Pie Crust Without Weights: Easy 2026
Learn how to blind bake a pie crust without weights in using sugar, rice, dried beans, or a second pie pan, with…
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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.