It’s known by a few different names: pull candy, cream candy, cream pull candy, Kentucky pull candy, pulled cream candy and myriad combinations of the aforementioned terms.
I love to have people over and always try to keep the food I serve as simple and easy-to-prepare as possible. I want to enjoy talking to my guests and focus on them, not the food.
How far back can you trace your family? 100 years? 200 years? Longer? Well, the grapes you purchase today may have us all beat.
My favorite part of summer isn’t sunshine or swimming pools. It’s not warm temperatures or fireflies at night.
About this time of year, people are bemoaning the overabundance of zucchini and wondering what other neighbor they can share it with. Yet, for some gardeners, it’s not squash that’s the challenge, it’s peppers.
Another school year and another year of packed lunches. I wish my daughter ate at school more often, but she would rather eat a meal from home.
So, it has come to this: You’re looking at the jewel-like jars of jams at your favorite Capitol Market shops and you really, really, really want to reach for that In a Jam Tomato Jam or the peach jam or the cherry jam. But, you think, you still have a couple of open jars at home.
In Appalachia, we like to make use of every part of an ingredient.
There’s something about a peach — the sweet smell, the fuzzy skin, the juicy first bite —that just tells you summer is really on!
Next month when my middle child goes off to college, we will go from an original family of five down to three.
We love a summer gathering with traditional summer fare – hot dogs, hamburgers, ribs, steaks, potato salad, three bean salad and corn on the cob. Yet, somewhere between Memorial Day and Labor Day, we start to think about having a picnic with a little something different.
Those bright pops of yellow that spring up on a summer lawn are more than just weeds indicating that the grass is a day or two past its prime.
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.
