
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.


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

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

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

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.

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

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

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.
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