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.
Everything in Moderation: Celebrating with Champagne
The French sparkling wine is rich in history and tradition and also surprisingly versatile.
Appetite for Life: Heirloom apples are rich in flavor and history
A simple apple crisp can be an easy, creative way to highlight locally grown fruit.
Appetite for Life: ‘Mater matters
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 […]
Top Shelf Views: Local drinks wizard opens up about DIY limoncello
The classic Italian lemon liqueur is as easy to make as it is refreshing.
Appetite for Life: Spring salads reach from palette to palate
May is the perfect month to begin adding color to the menu with salads made from locally sourced edibles.
Koji claims the culinary spotlight
Local fermentation expert Meredith Leigh will present a workshop on preserving food with the koji mold at the Mother Earth News Fair.
Top-shelf views: The sweet side of cocktail making
Making syrups for cocktails is a fun and forgiving process that encourages experimentation.
Hot days, breezy drinks: Asheville bartenders cool down with summer cocktail recipes
Citrus, bitters, hibiscus and more figure in these bright, refreshing drinks that can easily be made at home.
Mountain roots: Asheville digs into the culinary uses of kudzu
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.
To-go box revival: How to turn restaurant leftovers into new meals
This new series challenges local chefs to help combat food waste by offering innovative strategies for rejuvenating restaurant leftovers.
Nuts in the kitchen: Acornucopia Project envisions an edible future for WNC
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.
Fermenting fervor: Tips from Asheville food artisans on DIY probiotic veggies
It’s easy to make fermented sauerkraut and pickles at home using just a few simple ingredients and inexpensive supplies.
Chill out: Homemade ice pops take the edge off Asheville’s summer heat
Local ice pop pros have creative suggestions for making cool treats at home.
Take it outside: Asheville gets creative about eating outdoors
Local authors, chefs and bakers dish up ideas for imaginative open-air feasts.
Preservation society: Pickling and canning WNC’s summer harvests
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.
From root to glass: Home winemaking in Beer City
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.
Small bites: Talking cider at Rhubarb
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.
Holidays on ice: Asheville bartenders mix up seasonal cocktails for the home bar
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.
The taming of the spud: Asheville chefs offer tips for making perfect potato salad
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.
Beer Scout: Homebrewing 101
Learning to brew your own beer can seem daunting, but Asheville offers fertile ground for the beginning homebrewer.