Appalachian food holds a special place in Katie Lee’s heart. Born in West Virginia, the famous chef grew up with a cuisine that reflects West Virginia. The importance of nutrition in season emphasized simplicity and tradition. Lee’s favorite Appalachian dish provides a glimpse into rustic backcountry cooking.

We met with Katie Lee NY Wine and Food Festivaland she told us about a dish she remembers fondly from her childhood: “To me, the classic Appalachian meal I grew up with was a bowl of pinto beans with a side of kale or kale or mustard greens, dandelion greens, buttermilk, cornbread, and hash browns.” Bitter greens balance the richness of the beans, hash browns offer a crunchy texture, and cornbread is perfect for mopping up any lingering flavors. This embodies the simple and hearty philosophy of Appalachian cuisine. It also exemplifies the beans, greens, and cornbread that are at the center of many West Virginia dishes.

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Simple Appalachian Dishes Require Simple Cooking

A type of pickle called chow-chow often accompanies Katie Lee’s dishes. Made for meats, beans, and vegetables, this topping adds a sharp contrast to hearty meals. Although much of his plate is homemade, Lee doesn’t always cook himself. “I would just buy it from home. I only buy it when I get home in West Virginia, usually at a farmers market,” he said. This condiment is present in Southern and Appalachian cuisine, but its ingredients vary depending on local summer produce. Most dishes include tomatoes, cabbage, sweet peppers, and onions, but sometimes cauliflower, carrots, and peas are also used. These vegetables are all part of West Virginia’s summer harvest, and any combination of them can create a meal-dish.

Lee approaches Appalachian cuisine with candor. “When I cook beans in a pot, I rinse and soak my pintos and then cover them with water. We don’t do anything special,” he explained. Lee doesn’t do this cook with ham or a portion of pork shoulder used in Southern-style cooking that imparts a smoky, porky flavor to dishes such as baked beans. Lee’s easy way to brew the beans requires an onion: “Maybe I’ll put a diced onion in there, but not too much. And then, after they’re cooked, season with salt and pepper, and that’s it.” There is beauty in these simple dishes that highlight quality ingredients.

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