Kelly Robinson
School
University Of Tennessee
Expertise
Food History, Southern Appalachian Cooking, Cookbooks And Food Writing
- In Michoacán, Mexico, she spent a week immersed in avocado culture, visiting the groves, and meeting (and sharing meals with) farmers, packers, and restaurateurs.
- While touring Ireland with a select group of food writers, she inspected the ovens in a 136 year-old bakery, visited a butter museum, and learned to make scones at the Ballyknocken Cookery School.
- She has strong opinions about grits.
Experience
Kelly Robinson is a writer and historian with a strong interest in the history of food, especially the intersection of Indigenous, African, and European cultures that led to the food traditions of Southern Appalachia. She has culinary bylines in magazines like Curve, History, and Smithsonian, and on websites such as Gastro Obscura. Her historical deep dives have led to her lecturing at the Library of Congress and being interviewed for a BBC4 documentary.
Education
Kelly attended the University of Tennessee with a major in Theatre and a minor in Linguistics, but learned far more while simultaneously working in a falafel joint.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Kelly Robinson
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Tangy and creamy pimento cheese spread is a staple of Southern sandwiches, but there are many other creative uses for it that can upgrade diverse dishes.
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Adding truffle butter to your garlic bread will offer a gourmet touch to the classic bread and it's an easy upgrade to make.
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Canned baby corn will often sit in your pantry for months waiting for you to find a use for it. Wait no longer, because baby corn is perfect for breakfast.
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It can be hard knowing when it's the right time to eat your honeydew melon. Here's how to find out if it's ripe without cutting it first.
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There are few things that don't taste better with a bit of bacon added, and liver and onion gravy is no exception. Find out how to add it for great results.
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Fried green tomatoes are a delectable summer staple. If you're looking to enhance this classic Southern dish, here are unique ways to serve the dish.
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Give leftover turnips a facelift by turning them into a gorgeous mash. This trick to revitalize those root veggies couldn't be any easier.
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To make fried pickled green tomatoes, buy them at the store or make your own with vinegar and herbs, then pair them with your favorite dishes and sandwiches.
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If you want chunky guacamole instead of a puree-like dip, dice it. This will give you the freshest looking version of the Mexican staple recipe.
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The unconventional shapes of oysters makes them tricky to grill without their insides spilling out, but Ina Garten has an easy way to sidestep this pitfall.
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From adding meats to stirring in soy sauce, there are many ways to upgrade canned collard greens, with some drawing on diverse international influences.
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Nachos are a flavorful dish that you can easily customize, including what you use as your base. Swap out tortilla chips with some of these ingredients.
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Eggnog is a festive treat every Christmas season, but we show you that there's far more ways to use eggnog than you previously thought possible.
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Looking for some deliciously fun holiday food ideas? From pasta to ice cream bars, these easy, serve-yourself food spreads are a guaranteed hit.
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How do you garnish a dish that's liquid? We've got you covered. From crunchy pickles to crumbly cheese, these are the best ways to top delicious soups.
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Tuna patties are a product of inventive home cooking, and these ingredients - some unexpected - will take this humble culinary creation from good to great.
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You may have more cans in your cupboards than you know what to do with, but now is as good a time as any to make use of what you bought with these ideas.
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No matter how they're made, crab cakes are a delight to have. So long as you have sauce, that is. Use one of these and you're in for a tasty combination.
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Here are some ideas to get you started when you're faced with a can of lentils and an empty stomach.
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Pumpkin pie is something to look forward to all year, but by the end of the season, it's flavor can get monotonous. Use these tips to take the taste up a notch.
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The 365 range can save money while ensuring there's always something to help get dinner on the table. Here are the best canned items from the Whole Foods brand.
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If your lasagna recipe is feeling a bit tired, these ingredients are the most flavorful way to upgrade a classic without changing your comforting recipe.
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Canned food often gets a bad reputation as a lazy alternative to fresh ingredients. However, a number of famous chefs think very differently about canned food.
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For those that can remember, Tab was a one-of-a-kind soda. Tasting Table's Kelly Robinson shares her story and love of the now discontinued Tab.
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The potato dishes of the South reflect the diversity and history of the people who live there. Try these Southern-style dishes simply because they're darn good
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Curious about quail eggs? From nutritional benefits to culinary versatility, explore the 15 fascinating facts of these tiny egg powerhouses.
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You can incorporate collard greens into a wide variety of dishes, some of which you may not have expected. From tacos to pasta, these are some of the best.