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 Make Vegan Pecan Pie Without Corn Syrup (October 2026)
Learn how to make vegan pecan pie without corn syrup with a glossy, gooey filling, crisp crust, and simple pantry staples for…
How to Make Pumpkin Pie Without Condensed Milk: Easy Vegan 2026
Learn how to make pumpkin pie without condensed milk with pumpkin puree and a smooth homemade custard, plus ratios for cream, coconut…
How to Make a Holiday Cookie Tray Dairy Free: Easy Guide (2026)
Learn how to make a holiday cookie tray dairy free with easy fat swaps, chilled dough, crisp edges, and make-ahead tips for…
What to Do With Leftover Mashed Potatoes: 10 Ideas (2026)
What to do with leftover mashed potatoes? Get 10 practical ideas plus storage, freezing and reheating tips for turning extras into breakfasts…
How to Reheat Thanksgiving Leftovers Without Drying Them Out 2026
How to reheat Thanksgiving leftovers without drying them out in - tested methods for turkey, mashed potatoes, stuffing, casseroles, gravy, and pies.
How to Bring a Vegan Dish to a Family Potluck (October 2026)
Learn how to bring a vegan dish to a family potluck in with crowd-friendly dishes that travel well, clear allergen labels, safe…
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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.