The Ozarks are mired in stereotypes, but exploring the region’s foodways offer a fresh perspective on its culture and history.
The acclaimed chef describes how he’s working with local farmers to revive ancient heirloom seeds.
Through her nature walks, yurt dinners and more, West is teaching people how to eat from their own backyards.
Whether you're going fishing for the first time or could use a primer before your next trip, this is what you need to know.
Owned by Bass Pro Shops founder Johnny Morris, the multi-faceted space is now home to a brand-new restaurant, The Ozark Mill.
This type of sugar can replace molasses, honey or maple syrup in a myriad of recipes.
Enjoy bison, buffalo, elk and venison in a convenient handheld package.
There are hundreds of accredited places throughout the state to take your deer, turkey and other animals, but these four will give you an idea of where to start.
Ozark Beauty, a dry mead, for example, is made with honey harvested from northern Arkansas.
One of the highlights of the farm is a spectacular grove with almost 60 pawpaw and persimmon trees.
A one-stop shop for everything from heirloom vegetables to heritage meats to baked goods, the Farmers Market of the Ozarks welcomes producers and makers from southwest Missouri – or within a 150-mile radius of Springfield, to be exact. These five vendors provide a taste of the Ozarks year-ro…
Recipes
The grainy toast base and smear of Greek yogurt help to create a satisfying meal that tastes more indulgent than it is.
Sweet sorghum syrup, a staple of High South cuisine, adds a nutty yet sweet layer of flavor to morning biscuits, cakes, glazes and, of course, these popcorn balls.
As the name suggests, leather britches – green beans that have been snapped, sown into a string using a needle and thread and hung to dry for a few months until they look like leather pants hanging from a clothesline – have a leathery texture and pull at the bite.
This smoked trout spread simply bolsters and balances the trout with fresh herbs and a touch of horseradish heat.
Cornbread is integral to both Southern and High South cuisines, and Rowe says this is absolutely the best she’s had anywhere.
True to its name, vinegar pie, one type of desperation pie, uses apple cider vinegar instead of citrus fruit to add a touch of acid to each slice and balance out the sweetness of the rich custard filling.
This classic Ozarks breakfast dish features hot high-rising biscuits topped with a rich chocolate gravy.
The Ozarks grew most of the nation’s apples from the 1890s into the 1920s, and this recipe highlights both apples and another favorite fall ingredient: walnuts.
Packed with antioxidants, elderberries make a bright, acidic juice – think pomegranate meets blackberry or blueberry – but regional farmers also harvest the berries for jams and syrups.