While I grew up eating soup beans and cornbread as a weeknight staple, I didn’t realize it was what some would call “Appalachian food.” It’s just what my family ate, but I soon learned that this comforting meal was a drop in the bucket that is the world of Appalachian cuisine. From peppery chow chow relish to buttery cornbread and sweets like creamy apple butter and rich molasses cake, these recipes are a bit off the beaten path (but 100 percent worth trying). Punctuated by tangy vinegars, succulent greens, and charming preparations for foraged foods like dandelion greens, Appalachian cuisine continues to inspire me—and I hope they inspire you too!
Save to MyRecipes
Love these recipes? Tap ‘Save’ to add them to MyRecipes—your new, free recipe box for Allrecipes!
Grandma’s Cucumber and Onion Salad
Allrecipes/Abbey Littlejohn
This cool and refreshing summer side dish is crisp, crunchy, and vinegary. Plenty of black pepper and onions make it classically Appalachian. “This cucumber onion salad is a cool, refreshing side dish for any meal,” says recipe creator KBOVER. “Both of my grandmas made this salad every summer when their gardens produced baskets of cukes. One of my grandmas added ice to chill it quickly and cut the vinegar taste. The other omitted the green pepper and celery seed. You decide!”
Fried Dandelions (Appalachian-Style)
Larry
“Fried dandelions are a local favorite back in West Virginia, up in the Appalachian Mountains,” says recipe creator Micah Funk. “This is my mom’s recipe and consists of picking the largest dandelion flowers and leaving the entire stem behind, battering the flowers up and frying them in butter. They have a flavor similar to that of mushrooms and are delicious!”
Appalachian Slaw
Cabbage is a mainstay of Appalachian cuisine, much of it influenced by German and Irish cuisine, for its versatility. Not only is it easy to store, but it lends itself to hot dishes as well as simple salads like this one.
“LOVED IT,” raves Allrecipes community member PAIXFUL. “I think the cabbage needs to be in even smaller pieces than I did, and it probably would be a smidge better if left overnight but it was still excellent the way it was. Next time I’d do more tomato and cucumber but this was a delicious, quick and easy slaw!”
Southern Fried Apples
Dotdash Meredith Food Studios
“This recipe was super easy and delicious. I used a variety of apples (Red Delicious, Granny Smith, and Mackintosh) and left a little skin to identify the apple and this works for any type of apple,” says Nettie7. “I instead of 2 tablespoons of cinnamon, I used 1 1/2 tablespoon of cinnamon and with the remaining 1/2 tablespoon, I was little nutmeg, allspice and ginger. My husband and kids loved it as a side for breakfast.”
Southern Fried Chicken Livers
Dotdash Meredith Food Studios
When it comes to Appalachian fried chicken livers, which my grandmother always made as a treat, hot sauce goes a long way (especially if you’re skeptical).
“I added some hot sauce to the dredge liquid…tasted wonderful!” says Allrecipes member Cindy Capps Lepp. “Also I did fork them and that really works, no popping at all! Great tip you guys!”
Southern-Style Neck Bones
Dotdash Meredith Food Studios
“Pork neck bones are great with greens or cabbage. They can be baked or boiled, this recipe can be fixed either way,” says recipe creator KERYNE. “It depends upon how much attention you want to give the dish. I think this is one of those meals that takes you back to your mother’s kitchen.”
It certainly reminds me of my dad’s kitchen, where he always saved neck bones—either from pork, chicken, or turkey—to add flavor and nutrients to soups, broth, beans, and greens.
Southern-Style Collard Greens
Dotdash Meredith Food Studios
“Wow, you cannot go wrong with this recipe,” according to Codie Cacy. “We sautéed bacon (instead of using ham hocks or turkey neck), then added the garlic and onions. Followed with chicken broth after letting everything get fragrant, and then followed with collards from the garden.”
Southern Fried Catfish
Dotdash Meredith Food Studios
While deep-fried foods aren’t necessarily as common in old, traditional Appalachian recipes, a few crispy favorites peek through, like fried catfish. This recipe has a lot of texture, thanks to plenty of cornmeal, which was historically easier to access in the mountains than fine flour.
“I grew up in the South and the ‘gritty’ texture is supposed to be there! If you want just fried fish, well this isn’t it,” says reviewer GYPSYLADY3200. “This is how fried catfish is supposed to taste. I did add more Old Bays, a bit of garlic salt, and a generous helping of cayenne pepper.”
Killed Lettuce and Onion
Terri Peters/Allrecipes
Killed or ‘kilt’ lettuce is lettuce that’s been wilted or very gently cooked with hot grease, such as bacon greases.
“My mom’s killed lettuce recipe is very simple and basic. Growing up in the North Carolina mountains, everyone knew what killed lettuce was and how to fix it,” says Allrecipes community member shann. “In the South, it is usually served with pinto beans and cornbread.”
Ham with Red Eye Gravy
Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Julia Bayless
Red-eye gravy is not for the weak—whether you’re tasting it or making it! It requires lots of finessing and an open mind, but the result is always worth it.
“We liked this recipe very much…I used crushed red pepper…not too much…and make sure you add enough salt,” says Allrecipes community member Judy Golden Humble. “Keep tasting until you get it right…it will be bitter if not enough salt!!!”
Cast Iron Cornbread
Chef John
“This cast iron cornbread is made with buttermilk and sweetened with honey. It’s perfect for bringing to a cookout,” says Chef John. “It’s very inexpensive to make, but that’ll be the last thing anyone will be thinking about as they eat it. In fact, you’ll probably be asked to bring it to the next gathering!”
Molasses Cake
Bernadette Robinson
Sorghum molasses was often used as a sweetener for dessert confections, like cake. As a result, molasses cake became popular throughout the Appalachian region in multiple forms. My family prefers molasses cake in thin layers served with apple butter, but the bitter and sweet taste of any molasses cake or cookies reminds me of home.
Ham Bone and Bean Soup
“Don’t throw away the ham bone—make this ham bean soup recipe!” says recipe creator Rick Kleinhans kokodiablo. “Plan a little bit ahead and use a ham bone to make this gluten-free soup. With just a few basic ingredients, you can create a delicious, comforting meal from leftovers.”
Grandma Jeannette’s Amazing German Red Cabbage
Allrecipes/France Cevallos
“I recently went to dinner at my extended family’s home and they served up this dish,” says OHMYDAHLIA. “I must say I probably would have skipped this recipe over with so few people having tried it. How great that I was able to have an opportunity to try this keeper of a recipe. It is on my stove as we speak (really) and I am going to cook it just as directed for the full 2 hours. I know first hand it is worth it. I wouldn’t change a thing!”
Fabulous Fried Cabbage
TTV78
While this is commonly considered an old Irish recipe, it’s an extremely common staple throughout Appalachian kitchens. I often make it as I remember it—with salt and pepper for a quick, nourishing, comforting hot meal.
“Reminded me of my Grandmother’s kitchen when I was a lad,” says Garth.” My Mum and her twin sister (who I called Aunt Mummy since it was hard telling them apart) would be laughing and singing, (they were both extraordinary sopranos) baking bread, making plates or washing dishes. It was magic and so was this wee trip down memory lane.”
Perfect Mixed Greens
Dotdash Meredith Food Studios
“These fresh mixed greens are delicious,” says Mama Luvs Papa. “The washing process is the most important part for these tender, tasty greens. Don’t forget the sugar! You’ll have the most perfect greens if you follow the directions exactly.”
Apple Butter for the Slow Cooker
France C
My mom makes apple butter every year. While it’s tradition now, it used to be a necessity—a process led by my Great Grandmother—for preserving a bounty of fall apples all year round. This slow cooker-friendly recipe is befitting of more modern times, where you can “set it and forget it,” but still get that wonderful smell of cinnamon, apples, and sugar.
Chow Chow
Chow Chow Relish.
Diana Rattray
Chow chow is a homemade relish made with an assortment of garden veggies as a way of preserving them throughout the colder months. Chow chow is a “kitchen sink” sort of relish, meaning the flavors, colors, and textures can range quite a bit depending on who’s making it. Generally, though, it contains a combination of sweet peppers, hot peppers, onions, vinegar, sugar. Root vegetables like beets or horseradish are also common additions.
More Inspiration
Dotdash Meredith Food Studios
Dining and Cooking