Chefs in Appalachia Are Cooking Mountain Fare with International Flair

A glass of nebbiolo in one hand, my phone in the other, I kept asking ChatGPT to look up unfamiliar ingredients from the dinner menu at Luminosa, an Italian restaurant in Asheville, N.C.. It wasn’t specialties like guanciale and bottarga I needed help with. I was mystified by the Appalachian pantry: sorghum molasses, creamer peas, and a garnish featured in several pastas and the house Martini—...