Spicy soups, baked apples, buckwheat pancakes and cheesy dips are some of the recipes Asheville chefs and cookbook authors lean into as cold weather approaches.
“I see a potential for these girls not just to get educated and inspired and leave, but to take that inspiration and figure out how to instill it in their communities and create a better future,” says historian and baker Maia Surdam of the 10-year-old program.
Seven Western North Carolina bakers discuss the role their fermenting, bubbling starters play in their bread operations.
In The Whole Okra: A Seed to Stem Celebration, the author defends a vegetable that’s long been maligned by millions.
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.