Recipes from Victuals

Victuals Cookbook

Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides cooks through the surprisingly diverse history–and vibrant present–of food in the Mountain South.

A bowl filled with colcannon - mashed potatoes topped with kale, cabbage, onions and bacon.

Colcannon

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There are countless versions of this classic. We’re partial to this recipe which gilds the potatoes and cabbage with kale and bacon and beer.

  • (1)
  • 20 M
  • 50 M
  • 2
A round sticky toffee pudding covered in toffee sauce.

Southern Sticky Toffee Pudding

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A riff on English sticky toffee pudding, this southern rendition relies on a little down home rejiggering with cornmeal, apple butter, and sorghum syrup. Bet some bourbon on the side wouldn’t be a terrible thing.

  • (1)
  • 25 M
  • 1 H, 30 M
  • 2
One chili bun and two slaw dogs on a rimmed baking sheet.

Chili Buns

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Chili buns are a traditional Appalachian thing and they’re essentially hot dog buns slathered with the easiest chili you’ve ever made. Add a hot dog and slaw and you’ve got its kissing cousin, the slaw dog.

  • (2)
  • 25 M
  • 30 M
  • 6