About Ronni Lundy

Ronni Lundy

Ronni Lundy is an Appalachian native and journalist who’s spent much of her career chronicling the people and the food of Appalachia for publications including Gourmet and Esquire. Her acclaimed books on Southern cooking are Shuck Beans, Stack Cakes, and Honest Fried Chicken and Victuals: An Appalachian Journey With Recipes. @ronni.lundy

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


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

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

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