Sheri Castle
Food Writing for Books, Websites and Magazines








My writing has appeared in a number of books, websites, magazines, and newspapers over the years:


The Kitchn Cookbook

The Kitchn Cookbook This book, winner of a 2015 Beard Award, includes a recipe for Kale and Gruyere Breakfast Strata with Smoky Tomato Sauce, which is an adaptation of my famous savory bread pudding and a reference to my fresh grape cake.

Lodge Cast Iron Nation: Great American Cooking from Coast to Coast

Lodge Cast Iron Nation The book features my essay "My Cast Iron Rediscovery" and two of my recipes:
  • Winter Vegetable Chili
  • Roast Beef, Blue Cheese, and Onion Jam Panini

Southern Soups and Stews

Southern Soups and Stews I am so happy to have a couple of recipes in the new book by my good friend and colleague, Nancie McDermott:
  • Watauga County Chicken Stew with Fluffy Dumplings
  • Tomato Gravy

The Southern Foodways Alliance Community Cookbook

Southern Foodways Alliance Community Cookbook

Edited by Sara Roahen and John T. Edge
University of Georgia Press, 2010

As a coauthor of the book, I tested and edited all of the recipes. The book has gotten some great reviews and shout-outs in a number of places, including Garden & Gun and the Pittsburgh Post-Gazette.

The SFA website has more information about the book. It's available through your favorite bookseller.

The SFA Community Cookbook won a Gourmand award as one of the world's best cookbooks for 2010. See the Gourmand International website for the complete list of winners. The book was also a finalist for the IACP 2011 Cookbook Awards.

The Lodge Cast Iron Cookbook: A Treasury of Timeless American Dishes

The Lodge Cast Iron Cookbook The book features my essay "A Cast Iron Memory" and three of my recipes:
  • Barbecue Shrimp Over Rice
  • Pineapple Upside-Down Cakes One by One
  • Chicken Stew with Fluffy Dumplings

Cornbread Nation 3:
Foods of the Mountain South

Cornbread Nation 3

Edited by Ronni Lundy
University of North Carolina Press, 2005

This annual collection of the best of Southern food writing featured my essay "Cornbread Communion." This piece also won the Edible Communities scholarship to the Symposium for Professional Food Writers in 2007.


The Kitchn

The Kitchn published these articles I wrote:

  • Honey-Glazed Pork Tenderloin The best thing about pork tenderloin is that it is very lean and cooks quickly. The trickiest thing about pork tenderloin is that it is very lean and cooks quickly.
  • You've Got Rhubarb All Wrong Too many people regard rhubarb like a beloved, sassy elderly aunt. She comes to town each spring and wears a lot of hot pink and bright green. Everyone is thrilled to see her, but after sharing a couple of pies and a pot of coffee, what are they going to do with her the rest of the time?
  • Fish Tacos With Rhubarb-Pineapple Salsa When paired with acidic ingredients, such as pineapple and lime, raw rhubarb holds it color and crunch in this fruity salsa. It's great in fish tacos, but it's equally good served with crisp corn or sweet potato chips.
  • Rhubarb and Tomato Dumplings Even without the rhubarb, tomato dumplings are a mystery to those who didn't grow up eating them. They are an old-fashioned favorite of some grandmas and meat-and-three diners.
  • Buttermilk: The Peerless Dairy Queen. Imagine a liquid that tastes indulgent, but is lean. A ready-to-use brine that renders proteins from fried chicken to grilled steak tender and juicy. An elixir that adds soft and tender crumbs to cornbread and chocolate cake, and makes perfect biscuits a possible dream. A tonic that adds tangy zip to salad dressings, milkshakes, and soups. Friends, that's no genie in that bottle - that's buttermilk.
  • Appalachian Beans. When a Southerner Tells You How to Cook Green Beans, Shut Up and Listen. Give us our Half-Runners, our Greasy Cut Shorts, our Pink Tips, and Rattlesnake Pole - for we are masters of their ways. And ours.
  • Sticky Buns & Baked Eggs: A Holiday Breakfast That's Easier Than It Looks, featuring recipes for Creamed Spinach with Baked Eggs and the life-changing Caramel-Pecan Sticky Buns.
  • Savory Bread Pudding & Citrus Salad: A Citrus-Inspired Brunch for Any Time of Day, with recipes for Citrus Salad with Honey & Bitters Dressing, Inspired Toast with Sweet Citrus Butter, and Savory Bread Pudding with Spinach, Chèvre, Smoked Ham & Smoky Roasted Red Pepper Sauce.
  • Lucky Is As Lucky Does: A Brunch Menu for New Year's Day, with lucky New Year's Day recipes for Hoppin' John Risotto with Collard Pesto and Fresh Grape Cake with Luscious Lemon Sauce.
  • Smoky Creamed Kale You know what's even better than creamed spinach? Creamed kale..
  • How long to cook vegetables Few aspects of Southern country cookery are more maligned and misunderstood than the issue of how long to cook vegetables, such as fresh snap beans.
  • Pumpkin Slab Pie It's been said that whomever coined the phrase "easy as pie" had never made one from scratch. Perhaps, instead, they were talking about this pretty slab pie.
  • Make-Ahead Mashed Potato Casserole Mashed potatoes are a requirement on most Thanksgiving tables, and we set a high bar. They must be lush and creamy with enough flavor to stand on their own, but not so assertive that they clash with the turkey gravy.
  • Grilled Bread Dressing with Cranberries and Leeks Turkey gets the talk at Thanksgiving, but many of us are all about the dressing.

Better Homes and Gardens

Better Homes and Gardens

I have written or co-written several articles for Better Homes and Gardens:

  • Tomato-Topped Corn and Feta Casserole. Loaded with corn, olives, and feta cheese, this summer casserole has layers of Mediterranean flavor. Finish with a dose of juicy sweetness from oven-roasted cherry tomatoes.
  • Garlicky Zucchini Noodles. Transform garden zucchini into noodles right before your eyes. Then toss it with garlic, walnut oil, creamy goat cheese, and prosciutto in this company-worthy salad.
  • Oven-Roasted Chile Butter Corn. It doesn't get much better than fresh sweet corn slathered with butter. We've taken it to the next level with a spicy double-chile butter and a crunchy cornflake topping.
  • Green Beans and Pesto Pasta. This summery dinner starts with a fragrant green bean pesto that's packed with flavor. To serve, spoon it generously over pasta, fresh beans, and lettuce.
  • Corn and Cantaloupe Chopped Salad. Highlight the season's sweetest produce with this light summer salad. A generous pinch of red chile renders the salad both spicy and sweet.
  • Sweet-and-Sour Four-Bean Salad. First sweet, then sour, this Asian-inspired salad is packed with the flavors of ginger, fish sauce, and fresh lime. For even more flavor, sprinkle on fresh cilantro just before serving.
  • Yellow Tomato Braised Beans. Simmered until fork-tender, these saucy green beans are buttery, rich, and the perfect summer comfort food.
  • Blistered Green Beans. When roasted in a superhot oven, green beans become charred and smoky. Highlight the flavor with a scattering of pistachios, parsley, and orange zest.
  • Lemony Squash and Provolone Dinner Toast. Keep the cooking easy with these melty toasts. In-season veggies like zucchini and summer squash are piled high with zesty lemon pepper and thyme on crisp toasted ciabatta.

Gilt Taste

Gilt Taste

I have written or co-written several articles for Gilt Taste:

Southern Living

Southern Living

I have written or co-written several articles for Southern Living:

The Local Palate

The Local Palate

I have written or co-written several articles for The Local Palate:

  • Cider Revival In the last decade or so we've seen a reawakening in the world of craft cider and we're making progress. Americans are rediscovering their taste for great soft and hard cider.
  • In the Soup When the weather turns cold, our cravings turn toward the warm and comforting side of the menu. We want substantial and soul-soothing soup, and plenty of it. Big bubbling pots of homemade soup make a kitchen smell prosperous.
  • A Field Guide to Field Peas Field peas have flourished in the South for over three hundred years and summertime Southern farmers' markets are brimming with them, and yet fresh seasonal field peas are all too rare on contemporary Southern tables and practically unheard of elsewhere. Folks might not know what they're missing.

Our State

Our State magazine I have written or co-written several articles for Our State magazine:

SFA Gravy Blog

Southern Foodways Alliance Blog I have written several guest blog posts for the Southern Foodways Alliance:

These blog entries were also featured in The Daily South.

Garden & Gun

Garden & Gun Garden & Gun magazine has featured my writing on two occasions:

The Blender, A Williams-Sonoma Blog

The Blender, A Williams-Sonoma Blog My recipe for Southern Collard Greens was the featured story on June 16, 2011.


The Epi-Log on

On July 22, 2011, an article sang the praises of two Southern cookbooks: The New Southern Garden Cookbook and Sara Foster's Southern Kitchen. The article included three of my recipes from the book:

Quoting author Esther Sung, "I appreciate Castle's ingredient-first philosophy, and as a lifelong Northeasterner, she helps breach the gap and makes Southern cooking approachable and even more universal."

The Bitter Southerner

The Bitter Southerner

The Seven Essential Southern Dishes The Bitter Southerner never shies away from grand pronouncements, but when we make one, we try hard to make sure it's based on substance. As the holidays - that special time of year when calories don't count - approached, we wanted to challenge a great (and when we say great, we mean great) Southern food writer to do the impossible: Define the most essential Southern dishes, the ones that speak most clearly about who we are. Today, North Carolina writer Sheri Castle - the only person alive who can legitimately claim to have read every recipe ever published in Southern Living magazine - takes the big leap.

Named one of the Best Stories of 2015

Yahoo Food

Yahoo Food

Watauga County Chicken Stew with Fluffy Dumplings This dish is so comforting that it feels restorative, says food writer Sheri Castle. It would be lovely for someone who is under the weather, but it's fantastic when you're well, too. This has some steps, but not one of them is difficult or finicky, and the results repay you for every moment and each effort. Such beautiful soup - bubbling up around the fluffy dumplings, perfuming your kitchen, evoking grins from everyone at your table.

Our State

Our State

Sweet Season I am delighted that one of my favorite magazines chose my story for their Christmas issue cover. This piece is full of hometown pride and homemade candy! PBS - A Chef's Life

Southern Foodways Alliance

Southern Foodways Alliance

Thanks a Mint This story first appeared in issue #57 (fall 2015) of our Gravy quarterly. Hospitality Mints in my hometown of Boone, high in the Blue Ridge Mountains of Western North Carolina, makes a prodigious number of mints.

Magazines and Newspapers

Over the years my recipes, essays, and cooking tips have been published in a number of magazines and newspapers, such as:

Southern Living Magazine     Better Homes and Gardens Magazine     Cooks Illustrated Magazine
Taste of the South Magazine     Edible Communities     Our State
The New York Times Chicago Tribune   USA Today   Living in Style Magazine
Raleigh News & Observer     Atlanta Journal-Constitution
New Orleans Times-Picayune     Pittsburgh Post-Gazette
Knoxville News-Sentinel     Charlotte Observer     EatingWell Media Group
Savor NC Magazine     WNC Magazine     Fine Cooking Magazine
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