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 […]
The classic Italian lemon liqueur is as easy to make as it is refreshing.
May is the perfect month to begin adding color to the menu with salads made from locally sourced edibles.
Local fermentation expert Meredith Leigh will present a workshop on preserving food with the koji mold at the Mother Earth News Fair.
Making syrups for cocktails is a fun and forgiving process that encourages experimentation.
Citrus, bitters, hibiscus and more figure in these bright, refreshing drinks that can easily be made at home.
Although originally lauded for its ability to stop erosion, kudzu fell from grace when its vigorous vines started to take over the landscape of the South. But a group of Asheville permaculture enthusiasts choose to view the plant in a more favorable light.
This new series challenges local chefs to help combat food waste by offering innovative strategies for rejuvenating restaurant leftovers.
A network of local chefs, bakers and food artisans is working with the regional collective to develop innovative culinary uses for WNC’s native tree nuts.
It’s easy to make fermented sauerkraut and pickles at home using just a few simple ingredients and inexpensive supplies.
Local ice pop pros have creative suggestions for making cool treats at home.
Local authors, chefs and bakers dish up ideas for imaginative open-air feasts.
With everything from blueberries to beets ripening at WNC gardens and farms, it’s time to get busy preserving the bounty for the months to come.
Using Western North Carolina’s spring and early summer harvests of herbs, fruits — and even vegetables — intrepid DIY enthusiasts can easily make wine at home with minimal equipment.
In this week’s food news, local cidermakers join a discussion and tasting at Rhubarb, the French Broad Food Co-op hosts a class on wellness teas, a fermentation class is scheduled in Hot Springs, Santé Wine Bar & Tap Room offers a Wines of Portugal pop-up Flight Night event and early-bird tickets go on sale for Root Bound weekend in Highlands.
Mixologists from Zambra and En La Calle offer easy, festive cocktail recipes that harness the flavors of pumpkin and local apples, plus a dash of sugar and spice.
Whether you’re a potato salad newbie or your family has been making the same recipe for generations, Asheville chefs Mike Moore and Adam Thome have advice on how to make this summer classic shine at Fourth of July cookouts.
Learning to brew your own beer can seem daunting, but Asheville offers fertile ground for the beginning homebrewer.
From the Get It! Guide: Community tailgate markets are a labor of love that offer communities a place to gather while also providing access to fresh, local foods. If you’re thinking about organizing a market in your neighborhood, here’s some steps to consider.
From the Get It! Guide: The process of becoming an urban farmer offers a quick learning curve full of chances for success or for failure. Start your journey by learning how to navigate the restrictions, requirements and resources of an urban farmer.