A bakery in Asheville combines the French tradition of Yule log cakes with the flavors of Appalachia for a holiday treat with the unmistakable taste of home.
Book Review: Appalachia on the Table
What is Appalachian cuisine? After finding her grandmother’s cookbook, an author combs through the region’s culinary history to find the answer.
3 Spots to Go Out For Trout
A trip to the Smokies is incomplete without a taste of the region’s iconic fish. Fortunately, you don’t have to be an expert angler to land a local trout: Three chefs bring the pride of our mountain waters straight to your plate.
Tea & Toasts in Hendersonville
A Southern Cup draws on the long tradition of teatime, giving customers a place to gather and celebrate one another.
The Asheville Bar That Launched 1,000 Restaurants
When The Admiral opened 15 years ago, the dive bar with world-class food helped usher in a new era for Asheville. Together, both restaurant and city became nationally recognized destinations.
UNC Press: A Literary History
Over the past 100 years, North Carolina authors — scholars and chefs, photographers and naturalists — have found a place to celebrate their communities and tell their stories at UNC Press. These are the titles that helped shape the people’s press.
100 Years of the People’s Press
The University of North Carolina Press began in 1922 with a mission to publish books that help people understand the South. One century and thousands of publications later, it’s still educating, engaging, and inspiring readers.
The Asheville Bucket List
The mountain city known for its art, music, outdoor adventures, and beer provides plenty of opportunities for fun and learning. An Asheville devotee compiled some of the best experiences in her new guidebook.
The Month of Their Ripening
A North Carolina author traces our local food traditions through the year, sharing her own experiences alongside stories of the farmers and foragers who nourish us.
