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 Get Enough Protein on a Plant Based Diet from Whole Foods 2026
Learn how to get enough protein on a plant based diet from whole foods in with practical pairings, a model day of…
How to Cook Plant Based Meals for a Family That Eats Meat 2026
How to cook plant based meals for a family that eats meat without cooking two dinners: one plant-forward base, add-on proteins, and…
How to Reheat Leftovers Without a Microwave: Easy (2026)
Learn how to reheat leftovers without a microwave using the oven, stovetop, skillet, or steamer, plus tips for keeping food moist. Updated…
How to Thaw Frozen Food Safely: 4 Simple Methods (October 2026)
How to thaw frozen food safely in the refrigerator, cold water or microwave, with timing charts, refreeze rules and the mistakes that…
How to Feed Picky Kids Plant Based Dinners the Easy Way (2026)
How to feed picky kids plant based dinners: keep one familiar anchor on the plate, swap one component, and serve without pressure.…
How to Prevent Freezer Burn on Homemade Food (October 2026)
How to prevent freezer burn on homemade food (): cool food fully, press out air, seal tight, label the date, and hold…
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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.