This vegetarian version of shakshuka, an egg dish popular in Israeli and North African cuisines, uses Southern style collards.
Posts
This wine-enriched stew is a French country classic. But while typically made with beef, we’ve incorporated bison.
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.
Many Southern kitchens have a version of kilt lettuce, a simple side dish that we’ve updated with sherry vinegar and crunchy bacon pieces.
Save
Save
Save
Save
Save
Save
Save
Save
Save
THE WEEKLY REVEL
Sign up for your free handpicked guide to enjoying life around Asheville.
Available weekly from May to October.
