Features
Know your food…and the people who bring it to you. Stay up to date on seasonal dining trends and keep tabs on award-winning restaurants and beer makers.
Cooking From Memory
Beloved Asheville chef J Chong makes her TV debut with an appearance on a new HBX Max cooking competition, The Big Brunch.
Mountain Trout Croquettes
These croquettes are finished with an aioli (don’t skip the Duke’s!) brightened with dried sumac, a citrusy berry that grows in our region.
Kilt Lettuce
Many Southern kitchens have a version of kilt lettuce, a simple side dish that we've updated with sherry vinegar and crunchy bacon pieces.
Dairy-Free Hot Chocolate
This dairy-free hot chocolate features homemade whipped cream and marshmallows, creating a holiday treat for people with food allergies.
Perfecting the Pizza
The pizzas at Modesto deliver grown-up flavors and creative topping combinations.
Daring to Dream
A new shared-use commercial kitchen will help food entrepreneurs jumpstart their food trucks, catering companies or packaged food operations.
A Complicated Legacy
Collards dishes were shaped and developed by enslaved Africans in a way that makes them a uniquely American crop.
The Competitive Edge
A-B Tech chef Instructor Chris Bugher brings a collaborative spirit to his culinary teaching, but he has the heart of a competitor.
Muscadine Pie
Muscadine pie showcases the first native grape species to be cultivated in North America. This seasonal treat pairs well with vanilla bean ice cream.
THE WEEKLY REVEL
Sign up for your free handpicked guide to enjoying life around Asheville.
Available weekly from May to October.