What’s for dinner? Is there anything more frustrating to hear from our children? It’s almost as bad as, “Are we there yet?”
Remember last June? We were all going to can everything! We got the canning pot, recipes and jars. Then we discovered that lids would cost the equivalent of a fatted calf — if you could even find them!
If you’re thinking about some different ways to feature the great local summer produce you’re purchasing right now, how about taking a continental turn and making crepes?
Cook out! Remember when that wasn’t such a radical suggestion? Looks like the good old family-and-friends gatherings can start again.
You know that magical moment when you approach a clearing in woods? The sun is dripping through tall, overhead trees, and springy green moss covers stones. You see those whimsical ferns popping up from the ground with furled green fronds — seemingly from an enchanting story.
Looks like Mom was cooking with the window open, again!
West Virginia may not have an official state food, but we do have an official state insect: the honeybee.
Rhubarb and asparagus come into season now.
West Virginia is often referred to as the northern-most southern state and southern-most northern state. And, it’s smackdab in the middle of Appalachia.
The Irish arrived in large numbers to Western Virginia at the turn of the 19th century. They helped build some of the earliest transportation networks, including the National Road in Wheeling and the James River & Kanawha Turnpike that ran from the state of Virginia to Virginia Point in Ceredo.
You know how they say “as American as apple pie”?
Last week, when temperatures dipped to single digits, I decided to take a culinary trip to Greece.
One hallmark of Appalachian cuisine is the innovative use of the food available from the land and rivers — and the celebration of it.
The list of gravies in Appalachia is never-ending.
This is the year when we could all use the comfort of a big holiday celebration with family and friends, but we have been cautioned to avoid crowds and other high-risk activities.
For many in Appalachia, Christmas Eve consists of light snacks in anticipation of the next day’s baked ham with brown sugar glaze, mashed potatoes and gravy, green bean casserole and lots of cookies.
Thanksgiving has always been one of my favorite holidays. Even as a child, I remember the day as a big-hearted gathering of family and friends. My childless aunts and uncles always come to our house for this celebratory occasion.
The fall ushering in cooler temperatures signals that it is time to make the final harvest of the garden by gathering up the wayward zucchini, corn, cabbage and peppers.
Bologna for me growing up meant three things: Kraft American singles, white bread and mayo.
I’m not sure there are many people who don’t have preferences when it comes to the Mexican foods we eat. Crunchy tacos or soft? Beans on your nachos or no? Cilantro on everything or anything?
West Virginia has over 20,000 miles of streams and more than 100 fishing lakes offering a wide array of fishing opportunities.
The quintessential Appalachian fall day includes rainbow-hued leaves falling to the ground, cool breezes whipping through trees and a giant copper kettle.
Looking for a little something-something to keep the grilling season going a little longer? Wishing you could think of a veggie idea that’s just a little different than salad, corn on the cob and salad?
September is National Mushroom Month, a designation created by the U.S. Mushroom Council as part of the Mushroom Promotion, Research & Consumer Information Act of 1990. President George H.W. Bush was instrumental in signing the act into law, but National Mushroom Month did not take effec…
