A new restaurant in a historic African-American neighborhood in Asheville finds the soul of Appalachian cuisine.
Bread’s best friend isn’t butter (unless you’re talking about the apple kind). That honor belongs to seasonal fruit picked fresh and preserved in all its smashed, jammed, and jellied glory.
Asheville chef John Fleer may not have grown up eating buttermilk soup, but he has perfected the Appalachian taste over the years. Learn his recipe for the dish.
Sorghum syrup has a long tradition in North Carolina’s mountains.