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.

Features, Homepage, Winter 2023

Pucker Up

Asheville's new "pickle guy" is brining the bounty of local farms.

Features, Global Appalachia, Homepage, Winter 2023

Sweet on Sorghum

Sorghum, a Southern Appalachian staple, is celebrated in the “International Year of Millets.”

Features, Homepage, How To, Recipes, Winter 2023

Cooking School Directory

Update your menus in 2023 with new techniques, tools, and recipes from the Asheville area's cooking schools.

Features, Homepage, Recipes, Winter 2023

Bison Bourguignon

This wine-enriched stew is a French country classic. But while typically made with beef, we’ve incorporated bison.

Features, Homepage, Winter 2023

A Fire in the Belly

Chef William Dissen, owner of The Market Place in Asheville, is on fire these days—writing books, opening new restaurants, and lobbying on Capitol Hill.

Features, Holiday 2017, Homepage, How To

Seasonal Centerpieces

Learn tips for creating a holiday centerpiece from Melissa Thomas, founder of the Flora flower boutique in West Asheville.

Fall 2022, Features

Savoring the Past

Asheville restaurant owners play a key role in preserving the city's architecture and character of the past.

Fall 2022, Features, Global Appalachia, Homepage

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.

Fall 2022, Features, Homepage, Recipes

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.

Fall 2022, Features, Homepage, Recipes

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.

THE WEEKLY REVEL

Available weekly from May to October.

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