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Each with its own culinary tradition

West Virginia

Culinary Postcard: W. Va. barbecue first stop in cross-country tasting trip

Our friends Cara Walsh and Dylan Byers are eating their way across the country, sending mouth-watering snapshots along the way. They started in Washington, D.C., and will end up in Los Angeles, Calif., with stops carefully timed to coincide with World Cup games. Their first dispatch is from Ridge View BBQ in Institute, W. Va., a …

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W. Va. food comes from fields, forests and family gardens

Patti Miller points through the picture window to a notch in the mountains where the Potomac River meets the Cacapon. She tells me about her friend Neva Wood, a native West Virginian who died a few years ago near the age of 100. Throughout the last century, Wood and her fellow locals here in the …

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‘Green Grandma’ to the rescue

Patti Miller and Leslie Hotaling are creating new Appalachian cuisine with the help of some old friends. The co-owners of Panorama at the Peak restaurant in Berkeley Springs, W.Va., marry ancient ingredients with fresh ideas. Hot bacon dressing inspired by the Pennsylvania Dutch wilts local watercress, an indigenous ingredient once harvested by Native Americans. A Reuben …

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Pepperoni rolls: W. Va. with an Italian accent

Tony Guinta grew up in Toms River, N.J., where stromboli are king. So he shouldn’t have blinked when he met the pepperoni roll, the unofficial state food of West Virginia. Like stromboli, a pinwheel of meat and cheese baked inside pizza dough, the pepperoni roll folds spicy pepperoni inside a bun. Unlike stromboli, it insists …

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