This vegetarian version of shakshuka, an egg dish popular in Israeli and North African cuisines, uses Southern style collards.
Food trucks have become a main source of culinary invention in Asheville, despite the space constraints and other attending challenges.
Introducing the group of students who A-B Tech has selected to represent the school at 2023 culinary competitions.
Embrace the chilly weather with Asheville’s mixologists and settle in for an evening of cocktails and conversation.
This upside-down cake uses sweet potatoes as the “fruit” and has a base of full-bodied cake that can be enjoyed with a pot of tea by a crackling fire.
Getting to know Sean and Shelly Piper of Jargon in West Asheville
Asheville’s new “pickle guy” is bringing the bounty of local farms.
Sorghum, a Southern Appalachian staple, is celebrated in the “International Year of Millets.”
Update your menus in 2023 with new techniques, tools, and recipes from the Asheville area’s cooking schools.
This wine-enriched stew is a French country classic. But while typically made with beef, we’ve incorporated bison.
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