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Archive, Fall 2016, Global Appalachia, Homepage

The Miso Masters

Rutherfordton, North Carolina, population 4,222, is home to a business you wouldn’t expect to find in a small Appalachian town: American Miso Company, the world’s largest producer of organic miso.

Archive, Fall 2016, Homepage, Recipes

Buttermilk Cornbread Soup

You can sometimes find this life-changing soup on the menu at Fleer’s latest restaurant, Rhubarb, in Asheville, North Carolina. Or you can make it at home with his recipe, graciously shared here.

Archive, Fall 2016, Features, Homepage

Magic in the Making

“I have a primal love of these mountains,” Ronni Lundy tells me. In her new book she has written a love letter—perhaps a tough-love letter—to the region and its food.  

Archive, Fall 2016, Features, Homepage

Shoulder-to-Waist Eating

By butchering beef at Nightbell, Katie Button saves money, helps farmers, and gets exactly the cuts she wants.

Archive, Features, Homepage, Summer 2016

Making the bounty of a summer garden last through winter usually involves Mason jars and a water bath. In Appalachia, however, preserving food has often meant not just canning but also drying—and this is especially true of beans.

Archive, Genesis, Homepage, Summer 2016

The Great Blueberry Rescue

The first summer Rett Murphy and Kathryn Skelley-Watts owned their farm, a visiting friend walked into a field overgrown with weeds and immediately disappeared from sight. A few minutes later, Murphy said, “I saw his hand rise up over the jungle, holding a few berries.” With that, plans for the farm changed.

Archive, Homepage, Repast, Summer 2016

Inside the Wine Cellar at Biltmore Estate

The winery at the Biltmore Estate sells more than a million bottles a year, producing award-winning wines that have been served at the White House.

Archive, Homepage, Mountain Brew, Summer 2016

Beer From the Ground Up

Western North Carolina has no shortage of craft brewers. But while the beer is made locally, most of the primary ingredients that go into it are shipped in from other states, or even other countries.

Archive, Global Appalachia, Homepage, Summer 2016

From Argentina to Asheville

Her empanadas are Argentinean, her crepes are French, her tamales are Mexican, but Cecilia Marchesini’s love of cooking carries a different passport.

Archive, Day Trips, Homepage, Summer 2016

Fine Arts, Fine Food

For a perfect day trip, visit the Penland School of Crafts in Mitchell County and follow up with a meal from chef Nate Allen at Knife and Fork.

Archive, Homepage, How To, Summer 2016

The GIY Burger

For the best hamburger, grind it yourself. Asheville’s own Meredith Leigh, author of The Ethical Meat Handbook, tells you how.

Archive, Homepage, Recipes, Summer 2016

Nicoise Salad

This elegant yet simple salad shows off the very best of summer produce and herbs. Served with a crisp rosé, it's perfect for a light weekend lunch. Traditional Niçoise is made with haircots verts, but feel free to experiment with runners or asparagus beets.