ALL ARTICLES

Fall 2021, Features, Homepage

Six Courses

With the onset of fall, the popular chef’s tasting menu at The Blackbird has been updated, with chef Mike Reppert shifting to French flavors that he admittedly favors above all others.

Fall 2021, Features, Homepage, Recipes

NC Apple Recipes

Embrace North Carolina's apple harvest with award-winning recipes for breakfast, lunch, dinner and dessert.

Features, Homepage, Recipes, Summer 2021

Rice Congee with Chinese Herb Broth and Vegetables

This seasonal dish is suitable for anyone who enjoys a variety of flavor and color along with a medicinal approach to eating with the seasons.

Features, Homepage, How To, Summer 2021

A Safe Harbor

In addition to having a solid reputation for its flawless approach to seafood classics, The Lobster Trap is a leader in the sustainable seafood movement.

Features, Homepage, How To, Summer 2021

Can Do

From dilly beans to jam, local author Ashley English offers a primer on home canning.

Features, Homepage, Recipes, Summer 2021

Cucumber Salad

Wellness expert Parris Marks first tried this cucumber salad while visiting China, discovering that it cleared out the heat of a sweltering summer day.

Features, Homepage, Summer 2021

Local chefs love nothing better than to take diners on a wild and exhilarating journey, serving innovative and unusual dishes that offer opportunities to explore beyond well traversed culinary boundaries.

Features, Homepage, Summer 2021

EATING WITH THE SEASONS

Practitioners of traditional Chinese medicine possess vast insight into something that Ashevillians are especially fond of: food.

Features, Homepage, Recipes, Summer 2021

SLAW WITH SMOKED PAPRIKA MAYO

A nice, crunchy slaw is paired with a tangy mayo dressing, which can also be used as a dip with fried foods and raw vegetables.

Features, Homepage, Summer 2021

JOINING THE CLUB

Chef Ed Selle is carving out a successful career in the prestigious clubs of Western North Carolina. Presented by A-B Tech Community College.

Archive, Homepage, Recipes, Summer 2021

SALSA’S SUMMER SALSAS

A trio of salsa recipes from Chef Hector Diaz capture the essence of the warm summer season, packing in the flavors of ripe tomatoes, fresh cilantro and vibrant peppers.

Archive, Features, Homepage, Summer 2021

FORTUNE FAVORS THE BOLD

Chef Steven Goff finds a new home at Jargon, pairing a chef with a reputation for one-of-a-kind dishes with a vibrant, young restaurant that has quickly earned a top spot in Asheville's competitive culinary scene.

Archive, Features, Homepage, How To, Summer 2021

LET US ENTERTAIN YOU

Local chefs ride a wave of interest in home cooking and healthy eating to launch online cooking courses that aim to boost the immune system.

Archive, Homepage, Recipes, Spring 2021

Seared Venison Loin With Kiwi Fruit Salsa and Roasted Onion

Venison is lean, healthy and protein-packed. This recipe combines it with kiwi fruit salsa and roasted onion, creating a mix of sweet, salty, and savory flavors.

Archive, Homepage, Recipes, Spring 2021

Candied Sunflower Seeds

Dress up sunflower seeds with sugar and spice to add as a crunchy accent to salads.

Archive, Features, Homepage, Spring 2021

COOPERATING FOR THE FUTURE

Neighbors and community members are pooling resources, knowledge, and physical labor to help each other create stability in their lives—as opposed to creating a mechanism for profit.

Archive, Homepage, Recipes, Spring 2021

SPRING SPINACH SALAD WITH ASPARAGUS, STRAWBERRIES & TROUT

This colorful spring salad is a new spin on a classic, featuring spinach, strawberries and asparagus. The salad would be delicious with grated local hard cheese, while the addition of smoked trout adds protein and healthy fat.

Features, Homepage, Spring 2021

The Life of Spice

Well Seasoned Table has quickly become the go-to source for local herbs and spices, winning a fan base among chefs, home-cooking enthusiasts, and professional food producers in Western North Carolina and beyond. Presented in partnership with Well Seasoned Table.

THE WEEKLY REVEL

Available weekly from May to October.

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SUMMER 2016

ALL ARTICLES

Six Courses

NC Apple Recipes

Rice Congee with Chinese Herb Broth and Vegetables

A Safe Harbor

Can Do

Cucumber Salad

APPETITE FOR ADVENTURE

EATING WITH THE SEASONS

SLAW WITH SMOKED PAPRIKA MAYO

JOINING THE CLUB

SALSA’S SUMMER SALSAS

FORTUNE FAVORS THE BOLD

LET US ENTERTAIN YOU

Seared Venison Loin With Kiwi Fruit Salsa and Roasted Onion

Candied Sunflower Seeds

COOPERATING FOR THE FUTURE

SPRING SPINACH SALAD WITH ASPARAGUS, STRAWBERRIES & TROUT

The Life of Spice

THE WEEKLY REVEL