From homemade marshmallows to batch cocktails, Asheville-area chefs and beverage experts share inspiration for gifts from the home kitchen.
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 French sparkling wine is rich in history and tradition and also surprisingly versatile.
A simple apple crisp can be an easy, creative way to highlight locally grown fruit.
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.
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.
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.
Learning to brew your own beer can seem daunting, but Asheville offers fertile ground for the beginning homebrewer.