My Irish roots are tied to my maternal grandparents, who emigrated from Ireland in the late 19th century. Pittsburgh became their new home, and St. Patrick’s Day was celebrated each year with what I knew to be traditional food and decorations.

In these last weeks of winter, I’m thinking about enjoying a quiet weekend with no plans, along with a serving of my favorite comfort food, beef stew.

The sugar maple stands tall as West Virginia’s official state tree.

Pretzels are long strips of dough that are twisted into a loop, boiled in soda water and baked. The origin of pretzels is hazy. One legend says pretzels were invented by an Italian monk in 610 A.D. to reward children who learned their prayers. Another account says pretzels were invented in a…

Hearts are everywhere for the month of February. They are an outward symbol of what makes life possible.

Here’s the scoop: Salt is a miracle mineral.

I made a trip to northern West Virginia over the holidays. I had a great time visiting with friends and enjoying holiday events at the Museum of Ceramics and the Lou Holtz Upper Ohio Valley Hall of Fame in East Liverpool, Ohio; the Steubenville Nutcracker Village in Steubenville, Ohio; and t…

More and more people are giving up dairy products. There are plenty of reasons to do so, ranging from milk allergies and lactose intolerance to ethical principles.

It’s the most wonderful time of the year.

I have always enjoyed reading books that mention food. One of my first Gazette columns featured the Rex Stout novel “Too Many Cooks,” a Nero Wolfe mystery that takes place at The Kanawha Spa, which is easily recognized as The Greenbrier. Stout, one of America’s great mystery writers, created…

What do pepperoni rolls, Big Macs and Primanti Brothers sandwiches have in common?

‘Tis the season — let the baking begin!

Georgia is known as the pecan state, but pecan trees grow in West Virginia, too. My father-in-law grew pecan trees on his city lot in Weirton. It was always a treat when he shared his bounty with us, especially during this time of year with holidays fast approaching.

You may have seen the giant, green balls littering lawns and fields, dropping on top of cars, and maybe bouncing off sidewalks this fall.

Above all seasons, fall is the season of colors. Watching the leaves on the trees turn from green to gorgeous colors of red, orange, yellow and sometimes purple is breathtaking, especially in our beloved West Virginia mountains.

The origin of leeks is uncertain. They were grown and used for more than 3,000 years in Asia and Europe. Dried leeks have been found on ancient Egyptian archaeological sites. Wall carvings indicate the leek was an important part of the Egyptian diet.

Ginseng is sometimes referred to as the black market herb of Appalachia.

It is crucial to begin the day with a good breakfast. Each night as you sleep, the body repairs itself. This repair process uses up the body’s store of amino acids, antioxidants, vitamins, and other nutrients. We wake up depleted and, unless we replenish lost nutrients, we are not able to ca…

When I made the Mexican corn salad and took the photo, I immediately thought of confetti. The colors of white corn, red pepper, red onion, red cabbage and green parsley looked good enough to toss at a wedding!

Green beans have a special place in Appalachia’s heart — no matter their form: half-runners or pole beans, leather britches or shuck beans, or even green bean casserole.

Okra falls in the category of “most hated vegetables.” Okra pods are mucilaginous and produce a slimy mucilage, just like you find in aloe vera plants. Those with an aversion to okra may like to learn there are techniques for reducing sliminess. Some varieties of okra, like Asian Jing Orange…

You’ll see them hanging low and ripe near streams and lakes. You’ll find them in low-laying areas along fences and roadsides. You’ll find them in ditches and along rivers.

I am always intrigued by books that provide options for people who have allergies to certain foods or choose to make ethical choices about their food consumption. I also find it interesting to know why someone takes the path to an alternative approach to eating.