THE ESSENTIAL COOKBOOK TO START YOUR ARKANSAS COOKING ODYSSEY
What We Eat in Arkansas
50 Recipes for The Natural State's Signature Dishes
Volume 1
A succinct, direct collection of recipes for the dishes that best exemplify our cuisine.
What are the greatest plates in The Natural State? And how do you make them? In her 14th book, Kat Robinson pares down to the basics, sharing her own recipes for dishes that are particular to Arkansas cuisine.
"I've had a lot of requests for a cookbook that gets to the point of what we eat in Arkansas, a jumping-off point for those who want to get into cooking here and want to know where to begin," says Robinson. "While I have much longer books that cover particular portions of Arkansas cuisine, this one is the one you can hand to any cook and say 'here's where you start.' "
The 50-page book covers a span of dishes, arranged around particular meals, particularly the catfish feast, dinners of fried chicken and spaghetti, and a traditional Arkansas breakfast. There is also a section of starters that includes easy-to-follow recipes for cheese dip, fried pickles, and chocolate gravy - three of the more unique items of Arkansas cuisine that have recently been in the spotlight.
"I wanted to include dishes that people ask about - like the chocolate gravy - with instructions that make sense," Robinson shares. "While folks in some areas of the state grew up with the dish, others didn't encounter it until much later in life. Having a good, simple recipe means more people can taste it for what it is, and enjoy it."
Robinson does not shy away from regionalized specialties as well, including game recipes such as chicken fried venison, duck poppers, and squirrel and dumplings. Directions on preparing poke sallat, PurpleHull peas, and chicken livers and gizzards bring home old-fashioned country cooking as well.
"Our roots are important to us, and having dishes that have come to our tables for a century or better included in a collection like this is essential. We lose a lot of our local flavor when we depend on what's served anywhere in the United States for our dinner. These are dishes that have been part of our culinary repertoire for generations, and while they may not be high on the list for chefs at fancy restaurants, they're what so many of us grew up on at home."
There is also a specific recipe for Arkansas Delta-style tamales, which differ from both Mexican and Mississippi Delta-style tamales with a few key ingredients and in the way they're prepared.
"There's a difference here I wanted to capture in print," Robinson states. "Unlike the steaming methods used for other tamales, we give ours a soak in broth. The consistency is different, and the flavor changes, for a truly unique Arkansas flavor.
The book would not be complete without desserts, and recipes for peach cobbler and fried pies are showcased.
Robinson plans to create a series of these books over the next few years, and will focus them on particular parts of Natural State cuisine. She's hoping to include deer and duck camp menus, collections of seasonal recipes based on what's grown here, and perhaps even a canning book of recipes. Those books will come in-between her upcoming titles, such as the much-anticipated Cue The Girls: Smokin' Hot Women of Arkansas Barbecue, expected this fall, and a cookbook of 1920s era pies she is researching and redacting for release this Christmas.
What We Eat in Arkansas: 50 Recipes for The Natural State's Signature Dishes, Volume 1, is available nationwide.
Paperback, retail $15.99
Tonti Press (June 30, 2026)
ISBN: 978-1-952547-17-1
50 pages, full color, 50 recipes
REVIEW COPIES AND INTERVIEWS available:
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More information: TontiPress.com
To order: Tonti Press Store
Print or PDF copies, contact pr@tontipress.com.
More information: TontiPress.com
To order: Tonti Press Store
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