FOOTHILLS DIGEST · THE RECIPE ARCHIVE
At Chef Ben’s Table
An Appalachian kitchen, with a little imagination.
Chef Benjamin Sullivan believes the best food connects us to our families and our mountains. From a bright cucumber salad to a deeply comforting turkey pie, this collection gathers every recipe we found in his dedicated Foothills Digest columns.
We’ve brought his original instructions together in one place, alongside imagery from the published magazine pages and direct links back to the issues where each dish appeared.
Explore the recipes
FROM ISSUE 29 · OPEN THE ORIGINAL FEATURE ↗
THE COMPLETE COLLECTION
Cook something worth remembering.
Ten recipes from four issues. Every dish includes ingredients, instructions, its original magazine page, and a way to revisit the print feature.
Roast Pork with Apple Molasses, Whipped Rutabaga & Creamed Collards
Tender roast pork, earthy rutabaga and curry-scented collards tied together with a slow-reduced apple cider molasses.
Read the complete recipe
Roast Pork
Ingredients
- Pork collar (coppa) roast; pork loin may be substituted
- Seasoning, to taste
- Pork fat for searing, if available
Directions
- Preheat oven to 300°F. Season the outside of the pork generously.
- Sear all sides, preferably in pork fat. If using coppa, start fat-cap side down so the rendered fat can sear the other sides.
- Roast until the center reaches 145°F. Rest 10 minutes, then slice.
Apple Molasses
Ingredients
- 2 quarts apple cider
Directions
- In a saucepan over low heat, reduce the cider until very thick; this takes several hours.
- Carefully skim off impurities from the surface. Remove from heat and set aside.
Whipped Rutabaga
Ingredients
- 1 rutabaga
- 4 tbsp butter
- 1 tsp mace
- 2 tsp salt
- 1 tsp white pepper
Directions
- Peel and dice the rutabaga. Cook in water until soft, strain, then mash with butter, salt, white pepper and mace.
Creamed Collards
Ingredients
- 1 tsp curry powder
- ½ cup heavy cream
- 3 cups cooked collard greens
Directions
- Prepare the collards as you normally would.
- Toast curry powder briefly in a saucepan over low heat until fragrant. Add cream and bring to a simmer.
- Drain the collards from their cooking liquor and stir into the cream mixture. Season to taste and serve.
Warm Green Bean Salad with Bacon Vinaigrette
Blistered green beans, tender potatoes and onions with a tangy homemade bacon vinaigrette.
Read the complete recipe
Salad
Ingredients
- 1 lb green beans
- 1 lb russet potatoes
- ½ small red onion
- 3 tbsp neutral oil
- Salt and black pepper, to taste
Directions
- Peel potatoes and dice into ¾-inch cubes. Place in cold salted water; cook just until tender. Drain and cool.
- Clean the green beans and finely dice the onion.
- Heat oil in a sauté pan over medium-high heat. Blister the green beans in a single layer.
- Add onions and potatoes, cooking a few minutes until onions soften. Add several tablespoons of vinaigrette, reduce heat, and toss to warm and coat. Season and serve.
Bacon Vinaigrette
Ingredients
- 4 oz bacon, cooked crisp
- 1 tsp garlic
- ½ cup shallot
- 2 sprigs thyme
- 1 tsp whole-grain mustard (Lusty Monk recommended)
- ½ cup apple cider vinegar
- ½ cup bacon fat, melted
- ¾ cup water, as needed
Directions
- Blend bacon, garlic, shallot, thyme, mustard and vinegar, increasing from low to high speed.
- Slowly blend in bacon fat until thick. With the mixer running, add water until the dressing reaches your preferred consistency.
- Save leftover vinaigrette for other salads or grilled corn.
Cucumber Buttermilk Salad
Cool cucumbers and buttermilk brightened with tahini, sesame oil, mint and sumac.
Read the complete recipe
Ingredients & directions
Ingredients
- 3 medium cucumbers (Kirby, Katrina, or any variety)
- 1 small white onion
- 1 cup buttermilk
- 2 tbsp sesame oil
- 1 tbsp tahini
- ½ tsp sumac
- ¼ tsp chile de árbol or cayenne
- ½ tsp salt
- 6 sprigs mint
Directions
- Peel cucumbers and slice as thinly as possible. Peel and quarter onion, then slice thinly.
- Place cucumbers and onions in a bowl; toss with all remaining ingredients except mint.
- Garnish with mint. Chef Sullivan recommends making it a day ahead so the flavors meld.
Upside-Down Tomato Pie
A Southern tomato pie with cherry tomatoes, rich cheese custard, puff pastry and a little Cotija on top.
Read the complete recipe
Tomato mixture
Ingredients
- 2 pints cherry tomatoes
- ¼ cup honey
- 2 tbsp apple cider vinegar
- 1½ tsp garlic purée
- ½ tsp white pepper
- ½ tsp salt
Directions
- Halve tomatoes and salt generously. Let rest at least four hours, preferably overnight.
- Rinse away excess salt and remove seeds and as much moisture as possible. Toss tomatoes with honey, vinegar, garlic and seasonings.
Cheese custard and assembly
Ingredients
- 1 cup Duke’s mayonnaise
- 1 cup sour cream
- 1 tsp garlic purée
- 8 oz queso fresco, crumbled
- 4 oz cheddar, shredded
- 3 eggs
- 1 9-inch sheet puff pastry
- Cotija or Parmesan for garnish
Directions
- Mix cheese-custard ingredients together thoroughly.
- In a 9-inch pan, preferably cast iron, arrange tomatoes on the bottom with a little of their vinegar mixture. Spread cheese custard evenly on top.
- Top with puff pastry and trim to fit the pan. Bake at 350°F for 20–25 minutes, until deep brown and bubbling.
- Cool slightly, then carefully invert onto a plate so the pastry forms the bottom. Top with grated Cotija or Parmesan, slice and serve warm.
Cheerwine Coconut Chess Pie Bars
A salty-sweet saltine crust with a Cheerwine-and-coconut chess pie filling.
Read the complete recipe
Saltine crust
Ingredients
- 2 sleeves saltine crackers
- ½ cup brown sugar
- ¼ cup white sugar
- 6 oz butter, melted
Directions
- Preheat oven to 350°F. Process saltines into fine crumbs.
- Stir crumbs with both sugars and melted butter. Firmly press into a 9×9-inch pan.
- Bake 10–15 minutes until browned and bubbling. Let cool.
Cheerwine filling
Ingredients
- 1 cup Cheerwine
- 2 tbsp butter
- 2 tbsp buttermilk
- ½ cup sugar
- ¼ tsp vanilla extract
- 1 tbsp cornmeal
- 1 tbsp lemon juice
- Pinch of salt
- 2 eggs
- ¼ cup sweetened shredded coconut, finely chopped
Directions
- In a small saucepan over low heat, reduce Cheerwine by half.
- Add butter, buttermilk, sugar, vanilla, lemon juice, salt and cornmeal. Cook, stirring, a few minutes, then remove from heat.
- Add finely chopped coconut. Whisk eggs separately and stir into filling until combined.
- Pour into baked crust. Bake 15–20 minutes until a toothpick comes out clean. Cool completely before slicing; serve with whipped cream.
Appalachian Burgoo
A rich communal stew built from vegetables, stock, several kinds of pulled meat, corn and lima beans.
Read the complete recipe
Ingredients
Ingredients
- 1 oz lard, bacon fat or oil
- 3 cups onion, ¼-inch dice
- 2 cups carrot, ½-inch slices
- 1 cup celery, ¼-inch dice
- 1½ quarts Yukon potatoes, peeled and diced into 1-inch pieces
- 1½ quarts stock
- 1 28-oz can whole tomatoes, crushed
- 5 oz tomato-based (Lexington-style) barbecue sauce
- 1 oz Worcestershire sauce
- 1 oz Texas Pete
- 1 oz fish sauce (optional)
- 1 tbsp dry mustard
- 1 tbsp hot paprika
- 1 lb pulled chicken
- 1 lb pulled turkey
- ¾ lb pulled pork
- ½ lb pulled rib meat or sausage
- 1 cup corn
- 1 cup lima beans
- Salt and pepper, to taste
Directions
- In a stockpot over medium heat, melt the fat and cook onion, carrot and celery until softened.
- Add tomatoes, stock, potatoes, sauces and seasonings. Bring to a simmer.
- Add the pulled meats and continue simmering 20–30 minutes.
- Add corn and lima beans and simmer about 30 minutes longer. Season to taste.
Chef Ben’s Pimento Cheese Toast
A creamy, piquant pimento cheese mixture baked golden on thick slices of sourdough.
Read the complete recipe
Ingredients
Ingredients
- 12 oz blended cheese (whatever is in the refrigerator)
- 8 oz cream cheese, softened
- 4 oz mayonnaise
- ¼ cup piquillo peppers, diced
- 1 oz pickle juice or pepperoncini juice
- 1 tsp Worcestershire sauce
- 1 tsp salt
- ½ tsp white pepper
- ¼ tsp cayenne
- Thick slices of sourdough for serving
- Oil for brushing bread
Directions
- Beat softened cream cheese, mayonnaise and seasonings until airy. Add the cheese, peppers and pickle juice; continue beating until combined.
- Cut thick sourdough slices, lightly brush with oil, and toast in oven until both sides are browned.
- Spoon generous portions of pimento cheese onto each toast. Broil until browned and golden on top.
Turkey Pie with Angel Biscuit Topping
A cozy savory casserole made with turkey or pulled chicken, vegetables, rice and fluffy homemade angel biscuits.
Read the complete recipe
Pie filling
Ingredients
- 4 tbsp chicken fat (or lard, bacon fat, butter or oil)
- 1 medium onion, finely diced
- 1½ cups carrots, small dice
- 4 tbsp all-purpose flour
- 1½ cups chicken stock
- 2 cups heavy cream or half-and-half
- 1 tsp thyme
- ½ tsp nutmeg, grated
- ½ tsp dry mustard
- 2 tsp Texas Pete
- 1 cup peas
- 1½ lb pulled chicken
- 2½ cups cooked rice
- 1 tbsp salt, or to taste
- 2 tsp white pepper
- Angel Biscuit dough (see the companion recipe)
Directions
- Preheat oven to 400°F.
- Melt fat in a large saucepan; cook onion and carrots until onion is translucent.
- Stir in flour and cook 3–5 minutes. Gradually add stock in ½-cup increments, stirring until absorbed. Add cream in increments until thickened.
- Add seasonings, peas and pulled chicken, then fold in cooked rice.
- Transfer to a 9×9-inch casserole. Arrange pieces of angel biscuit dough across the top in an overlapping pattern.
- Bake 15–20 minutes, until biscuits are set.
Print-source note: The printed title says “Turkey Pie,” but the ingredient list specifies pulled chicken; the recipe is reproduced with that distinction intact.
Angel Biscuits
Soft buttermilk-yeast biscuits prepared as the topping for Chef Sullivan’s savory pie.
Read the complete recipe
Ingredients
Ingredients
- ½ cup warm water (100–110°F)
- 1 packet active dry yeast (¼ oz, approximately 2¼ tsp)
- 1 tsp plus 3 tbsp granulated sugar, divided
- 5 cups all-purpose flour
- 1 tbsp baking powder
- 1½ tsp table salt
- 1 tsp baking soda
- 1 cup cold salted butter, cubed
- 2 cups whole buttermilk
Directions
- Activate the yeast in warm water for 5 minutes.
- Sift the dry ingredients together. Work in cold butter. The original directions also mention shortening, but give no quantity.
- Add yeast mixture and buttermilk, mixing just until the dough comes together.
- Cover the bowl with plastic wrap and let rest at least 2 hours.
- Turn out onto a floured work surface, roll to about ½-inch thickness and cut into desired shapes. For the pie, arrange on top and bake as directed in the pie recipe.
Print-source note: The original print instructions mention shortening but the published ingredient list supplies no quantity. That discrepancy is flagged here rather than inventing a measurement.
Pan-Seared Trout with Rice Cakes, Okra Salad & Corn Buttermilk Sauce
A composed river-country plate: crispy-skinned trout, bacon-scented rice cakes, charred okra and a corn-buttermilk sauce.
Read the complete recipe
Trout
Ingredients
- Butterflied and deboned trout fillet
- Salt and white pepper, to taste
- Bacon fat for the skillet
Directions
- Cut the butterflied trout into two fillets. Blot skin and flesh dry with a paper towel. Season flesh with salt and white pepper.
- Once the rice cakes are cooked, return their skillet to heat, adding bacon fat if necessary. Put trout skin-side down and gently press to keep the entire skin against the pan.
- Cook about 5–6 minutes, until flesh is white and firm to the touch. Save bacon fat for plating.
Rice cakes
Ingredients
- ½ cup medium-grain rice (Carolina Gold preferred)
- 1 cup water
- ¼ cup rice flour (all-purpose flour can substitute)
- 2 pieces bacon, chopped
- 1 tbsp chives
- 1 egg
Directions
- Bring water and rice to a boil; lower heat and simmer covered 15–20 minutes, until liquid is absorbed.
- Spread rice out to cool overnight. The next day, thoroughly mix cooked rice with flour, chives and egg, and shape into small patties.
- Heat skillet over medium-high heat with a little chopped bacon. Brown rice patties about 3–5 minutes per side. Set aside.
Corn buttermilk sauce
Ingredients
- ½ cup good white wine
- ½ cup corn
- ½ cup buttermilk
- 2 tbsp hard cheese, grated (Parmesan or Cotija)
- ¼ tsp dry mustard
- ¼ tsp sugar
- ¼ tsp salt
- Pinch white pepper
Directions
- Simmer corn and wine in a small saucepan over low heat until the wine has reduced by half.
- Blend corn and wine with all other sauce ingredients until smooth. Strain if preferred and allow to cool.
Charred okra salad
Ingredients
- 1 cup okra
- ½ cup cherry tomatoes
- ½ cup cooked butter beans
- 1 tbsp neutral oil
- 2 tsp Cajun seasoning
- ½ tsp salt
- ¼ pepper, as printed (unit unspecified)
- ½ tsp sumac (optional)
- Juice of ½ lemon
- 1 tbsp garden herbs
Directions
- Heat the broiler. Remove okra caps and thinly slice the pods lengthwise.
- Toss okra with oil and Cajun seasoning. Spread in a single layer on a sheet pan and broil until the edges start to char.
- Add tomatoes, beans, salt and pepper; toss gently and return to broiler for 3–5 minutes.
- Remove from oven. Add sumac, herbs and lemon juice, and gently combine.
- Plate a rice cake, top with trout and salad. Pour corn buttermilk sauce over top and drizzle with reserved bacon fat.
Print-source note: This descriptive online title identifies the components shown on the original magazine page. The print salad ingredient list reads “1/4 of a Pepper” without specifying a unit; that ambiguity has been preserved.
STRAIGHT FROM OUR PAGES
Good recipes deserve to be kept.
These dishes originally appeared in Chef Sullivan’s Appalachian Kitchen series. The archive links preserve the original designs, photographs and printed recipes. We’ve organized the text here for easier cooking; where the published instructions contain ambiguities, we’ve identified them instead of inventing measurements.
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