1 C. (2 sticks) butter, brought to room temperature
2 C. sugar
3 large eggs
Zest and juice of one medium orange, any kind
3 C. all-purpose flour (preferably from Big Spring Mill in Elliston, Va.)
1.5 tsp. cinnamon
½ tsp. nutmeg
1 tsp. baking powder
1 tsp. salt
2 C. green tomatoes, finely diced
½ C. chopped dates
½ C. golden or regular raisins
1 C. [...]

Most of my good food memories come from my grandparents. And the creamy, starchy taste of pinto beans always figures prominently in those home movies of my mind. Read more of this essay…
This recipe will serve a room full of company, or a small family with enough to freeze for later.
2 lbs dried pinto beans
½-lb. [...]

It’s a d— shame that every food good for the Appalachian soul is bad for the heart. Creamy sausage gravy over buttery biscuits. Fried chicken. Buttermilk and cornbread. Chicken livers and onions cooked in butter. And wilt sallet. Read more of this essay…
Ingredients: A “mess” of leaf lettuce (or other young green such as baby [...]

You can put in baking powder. You can put in crackling’s. You can even add jalapenos and bake it in a muffin tin. But whatever you do, don’t you dare put sugar in my cornbread! Read more of this essay…
Special equipment: A well-seasoned 12-inch cast iron skillet or a 9-by-9 glass baking dish
Ingredients: 3 C. [...]

Most of us know celery as a clutch of stringy ribs in the supermarket produce case. But the celery plant also produces a tasty, long-keeping root vegetable known as celeriac. Read more of this essay…
2 medium-sized celeriac bulbs, peeled, grated and tossed with lemon juice
2 to 3 medium radishes, julienned
1 heaping TBS capers, drained
1 heaping [...]