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"Nutting & Wild Foods for Fall." Smoky Mountain Living 3, no. 4 (2003): 16-19.
Pioneer Comforts and Kitchen Remedies: Oldtimey Highland Secrets From the Blue Ridge and Great Smoky Mountains. High Point, NC: Hutcraft, 1965.
The Place Setting: Timeless Tastes of the Mountain South, from Bright Hope to Frog Level: Second Serving. Mercer University Press, 2007.
"Poke Sallet Ain't Just Country Anymore." Smoky Mountain Historical Society Newsletter 11, no. 2 (1985): 31-32.
Recipes, Remedies & Rumors. Cades Cove Preservation Association, 2002.
"The Simple Pleasures of Snow." Smoky Mountain Living 8, no. 1 (2008): 18-21.
Smokehouse Ham, Spoon Bread & Scuppernong Wine : The Folklore and art of Southern Appalachian Cooking. Nashville, TN: Cumberland House, 1998.
Southern Appalachian Mountain Cookbook: Rare Time-Tested Recipes from the Blue Ridge and Great Smoky Mountains. High Point, NC: Hutcraft, 1964.
"Sweet Treats and Tasty Temptations." Smoky Mountain Living 2, no. 1 (2002): 51-52.
"Syllabub: As Much Froth as Substance." Blue Ridge Country 14, no. 11/12 (2001): 20.
To Make My Bread: Preparing Cherokee Foods. Cherokee, NC: Museum of the Cherokee Indian, 1951.
Whop Biscuits and Fried Apple Pie : Cooking with Gatlinburg's Great Smoky Arts and Crafts Community. Toronto: Wordsmith Ventures, 1997.
Wild Edibles & Medicinals of Southern Appalachia: Autumn Series. Ironwood Productions, 2001.
Wild Edibles & Medicinals of Southern Appalachia: Summer Series. Ironwood Productions, 1997.
