Experimentation with cultivation of the prized subterranean fungus began in earnest in WNC nearly 10 years ago with a test orchard in Waynesville. But the handful of local truffles farmers are still patiently waiting to see the fruits of their labors.
By working with the seasons, riffing off familiar recipes and being creative with embellishments, the regular contents of your kitchen can be infused with new life in 2020.
The accompanying recipe for baked butternut squash with sage and sausage uses leftovers to create an easy and satisfying option for the upcoming holiday season.
A simple apple crisp can be an easy, creative way to highlight locally grown fruit.
Close your eyes and feel the summer heat. Think about the flavor of summer and see what comes immediately to mind. Watermelon, perhaps. Or fire-grilled chicken. Or basil. Or lemonade. Did I hear anyone say tomato? Ahhhh … the luscious drip of juice that exudes from a ripe tomato, fresh-picked from the vine on a […]
There are numerous ways beyond pies and jams to enjoy Western North Carolina’s plentiful summer blueberries.
May is the perfect month to begin adding color to the menu with salads made from locally sourced edibles.
Chef and author Susi Gott Séguret invites a poet, a painter, an instrument builder and a chef to consider the meaning of appetite and offers guidance on preparing a spring risotto.
Musky, earthy, floral, pungent, fruity, feral, elusive, captivating — these are but a few ways to describe Tuber melanosporum, otherwise known as sack of spores, the fruit of a fungus — the truffle.
