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 Biscuits Come Out Hard Instead of Fluffy? (2026)
Why do my biscuits come out hard instead of fluffy? Usually overworked dough, packed flour, weak leavener or a cool oven. Here…
How to Rescue a Broken Sauce: 5 Simple Fixes (2026)
How to rescue a broken sauce in , from split emulsions to scorched pans. Five practical fixes for separation, clumping, thinning and…
How to Build a Spice Cabinet for Southern Cooking (2026)
How to build a spice cabinet for southern cooking in : the containers and labels you need, the staples to stock first,…
How to Toast and Grind Whole Spices: Easy Pantry Method 2026
Learn how to toast and grind whole spices in for deeper flavor, with skillet and oven methods, grinder options, and storage tips…
How to Fix Oversalted Soup: 5 Simple Remedies (2026)
Learn how to fix oversalted soup with water, potatoes, starch, acid, or a fresh batch. These home cook remedies still work in…
How to Read a Recipe Before You Start Cooking (2026) Guide
Learn how to read a recipe before you start cooking in - spot hidden time bombs, audit the ingredient list, prep in…
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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.