Moving to Amish country last year felt like stepping into a whole new world, nestled in the peaceful heart of rural serenity. Our Amish neighbors, with their unmatched hospitality, didn’t just help us set up our new home and barn; they welcomed us into their world through the most amazing way possible – their food.

From the first bite of garden-fresh produce to the home-cooked meals that tasted like love on a plate, we realized that the simplicity and community spirit of Amish life are deeply intertwined with their culinary traditions. These are just some of the foods I’ve gotten to taste in the last year or so and the best ones their culture has to offer.

A loaf of cinnamon swirl bread with a sugar-crusted top, sliced to reveal its moist, marbled interior on a wooden table.
Photo credit: Shutterstock.
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Butter Noodles

Butter Noodles. Photo credit: Depositphotos.

Butter noodles are a staple in Amish cuisine, embodying the community’s love for simple, hearty meals. These are exactly what they sound like: noodles coated in butter, sometimes with a sprinkle of herbs or parmesan. This dish showcases the Amish knack for turning basic ingredients into something utterly comforting and delicious.

Shoofly Pie

Shoofly Pie. Photo credit: Depositphotos.

Shoofly pie is a sweet treat that’s deeply rooted in Amish tradition, known for its crumbly top and gooey molasses filling. It’s a dessert that tells a story of resourcefulness, making use of pantry staples to create a pie that’s rich in flavor. This pie is a testament to the Amish’s ability to create joy from simplicity.

Pot Pies

Pot Pies. Photo credit: Depositphotos.

Unlike the baked, crust-encased versions many are familiar with, Amish pot pies are more akin to a hearty, brothy stew with large, flat noodles. This comfort food exemplifies the warmth and generosity of Amish cooking, offering a filling, flavorful meal that brings people together around the table.

Potato Bread

Potato Bread. Photo credit: Depositphotos.

Potato bread is a beloved Amish bread that incorporates mashed potatoes into the dough, resulting in a moist, tender loaf. It’s a perfect example of the community’s ingenuity in the kitchen, creating a bread that’s both delicious and slightly denser, ideal for slathering with homemade jam or butter.

Homemade Jam

Homemade Jam. Photo credit: Depositphotos.

Amish homemade jam is a burst of pure, preserved fruit flavor, often made from berries or stone fruits grown in their own gardens. It represents the Amish commitment to making the most of their resources and enjoying the fruits of their labor year-round. Slather it on toast, and you’ve got a simple, sweet breakfast that’s hard to beat.


Scrapple. Photo credit: Depositphotos.

Scrapple is a unique Amish breakfast meat made from pork scraps and trimmings combined with cornmeal and spices, then formed into a loaf and sliced and fried. It’s a testament to the no-waste philosophy of Amish cooking, turning leftovers into a new, flavorful dish that’s both practical and delicious.


Doughnuts. Photo credit: Depositphotos.

Amish doughnuts are not your average doughnut. They’re often handmade, larger, and fluffier, with a variety of homemade glazes or fillings. These doughnuts illustrate the Amish community’s fondness for gatherings and celebrations, serving as a sweet treat that’s enjoyed by all ages.

Dutch Cabbage Rolls

Dutch Cabbage Rolls. Photo credit: Depositphotos.

Dutch cabbage rolls are a comforting, savory dish made by wrapping a mixture of meat and rice in cabbage leaves, then baked in a tomato-based sauce. This dish reflects the Amish love for meals that are both nourishing and satisfying, embodying the essence of home-cooked comfort food.

Whoopie Pies

Whoopie Pies. Photo credit: Depositphotos.

Whoopie pies are a fun, indulgent part of Amish dessert traditions, featuring two soft, cake-like cookies sandwiching a fluffy cream filling. These treats showcase the lighter side of Amish culinary culture, proving that simplicity does not exclude sweetness and creativity in their kitchen.

Chicken Corn Soup

Chicken Corn Soup. Photo credit: Depositphotos.

Chicken corn soup is a classic Amish soup that combines chicken, corn, celery, and noodles or rivels (small dumplings). It’s a dish that speaks to the heart of Amish culinary traditions, offering warmth, comfort, and a delightful mix of flavors that’s both simple and deeply satisfying.

Breakfast Casserole

Breakfast Casserole. Photo credit: Depositphotos.

The Amish breakfast casserole is a hearty start to the day, layering eggs, cheese, meats, and sometimes vegetables, all baked to perfection. It epitomizes the communal spirit of Amish meals, designed to be shared and to bring families together in a delicious, fulfilling way.

13 Reasons Why You Should Grow Your Own Food (Even Just A Little!)

Hand picking ripe red bell peppers from a plant.
Photo Credit: Depositphotos.

Growing your own food isn’t just for those with sprawling gardens; a small container or patch of dirt is all you need to start. Replacing even a few items from your grocery list with homegrown produce can inject fun and flavor into your meals. It’s a transformative experience that brings unparalleled freshness to your table and connects you more deeply with the cycle of nature. Let’s explore the many benefits of turning even the smallest space into a flourishing garden.

Read it Here: 13 Reasons Why You Should Grow Your Own Food (Even Just A Little!)

11 Italian Foods Americans Totally Made Up That You Won’t Find In Italy

Plate of spaghetti with meatballs garnished with basil leaves.
Photo Credit: Depositphotos.

As a second generation Italian-American, I grew up eating a lot of Italian food. I’ve also been to Italy eight times and can tell you that all those dishes you know and love from your favorite local Italian food restaurant aren’t actually from Italy. Americans have taken Italian concepts and made them bigger, cheesier, meatier and more convenient. That part shouldn’t really come as surprise, it’s what we do here, right? But seeing some of your favorites in this list may feel like a sucker punch to the gut. In a delicious way of course.

Read it Here: 11 Italian Foods Americans Totally Made Up That You Won’t Find In Italy

Select images provided by Depositphotos.

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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