Appetite for Appalachia in West Virginia

From the ultimate comfort food and farm-to-table freshness to sophisticated international fare, West Virginia’s culinary heritage will amaze your appetite, please your palate and indulge your imagination. Pair your meal with one of the region’s local craft brews or artisan wines for a truly wild and wonderful experience.

Travel the roads of Appalachia for a true taste of West Virginia’s distinctive cuisine. From inspired twists with fresh seasonal ingredients at Café Cimino Country Inn in Sutton to farm-to-table comforts at Bluegrass Kitchen in Charleston, you’ll find a taste of Appalachia around every corner.

Morels and Ramps with Gnocchi
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  1. 2 tablespoons olive oil, divided
  2. 2 tablespoons unsalted butter, divided
  3. 1 pound fresh ramps, blanched and diced (reserve 2 tablespoons blanching water)
  4. 1 pound fresh morel mushrooms
  5. 2 tablespoons dry white wine
  6. 2 tablespoons heavy whipping cream, divided
  7. 1 pound gnocchi, cooked
  8. 2 slices bacon, cooked and crumbled
  9. Salt and ground black pepper, to taste
  10. Garnish: spring redbud blossoms
  1. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add ramps; cook 3 to 4 minutes, stirring occasionally. Add remaining olive oil, remaining butter, and morels. Add white wine and 2 tablespoons reserved water from ramps. Stir in 1 tablespoon cream; bring to a simmer. (Do not overcook.)
  2. Stir in cooked gnocchi; add remaining cream. Divide among serving plates. Sprinkle with bacon, and season with salt and pepper. Garnish with redbud blossoms, if desired.
  1. Yield: 4 to 6 servings
Southern Lady Magazine
Marvelous Morels
With their whimsical pointed caps, morel mushrooms are a springtime delicacy savored in Appalachia. Here's a simple way to enjoy their delicate flavor.
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  1. Morels
  2. Olive Oil
  3. Salt to taste
  1. Slice morels in half lengthwise; toss in flour to coat. In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Place morels cut side down in skillet. (Do not overcrowd skillet.) Cook, without stirring or shaking skillet, until browned, 2 to 3 minutes. Turn morels, cook 1 minute more. Sprinkle with salt; remove from pan.
Southern Lady Magazine
Blueberry Buttermilk Pie
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  1. 1 cup frozen blueberries, thawed
  2. 1 (9-inch) frozen deep-dish piecrust, thawed
  3. 1/4 cup butter, softened
  4. 1/2 cup whole buttermilk
  5. 3 large eggs
  6. 3/4 teaspoon vanilla extract
  7. 2 cups sugar
  8. 1/2 cup all-purpose flour
  9. 1/8 teaspoon salt
  10. Sweetened whipped cream, to serve
  1. Preheat oven to 350 degrees F. Place blueberries in piecrust. Set aside.
  2. In a medium bowl, beat butter, buttermilk, eggs, and vanilla at medium-low speed with an electric mixer until butter is in nickel-sized pieces, approximately 1 minute.
  3. In a small bowl, stir together sugar, flour, and salt; stir into egg mixture. Pour into piecrust.
  4. Bake until set, 60 to 65 minutes. (Cover with aluminum foil to prevent excess browning, if necessary.) Let cool before serving. Top slices with whipped cream, if desired.
Southern Lady Magazine
Savor the Flavor. 101 Unique Places to dine in West Virginia. Request a copy of their must-have culinary bucket list filled with truly unique cuisine that is sure to whet your Appetite for Appalachia. Call 800-CALL-WVA or visit

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