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.
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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.
Muscadine pie showcases the first native grape species to be cultivated in North America. This seasonal treat pairs well with vanilla bean ice cream.
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.
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