Tastes like Home

If the holidays have a scent, it is surely the sugary waft of a fresh-baked pie. When the air is thick with the honeyed perfume of a holiday pie, it calls all our hearts home—especially at Baked Pie Company. 

A Time to Savor

In Spain, food is savored. Paired with big glasses of rich wine or light cocktails, meals are served tapas-style, the spices of marinated vegetables and meats bleeding onto thick slices of crusty bread. They’re nibbled and sipped, bitten and chewed over the course of long, languorous meals. And always, they’re savored.

A Culinary Promise

Hendersonville may not seem like an epicenter of culinary promise, but thanks to Jason Reasoner, head chef and owner of Postero, it’s well on its way. Perched on the corner of Main Street, Postero is an enclave of both rustic and art-deco aesthetics, an unexpected amalgamation of styles that somehow works—much like the menu itself. The immersive kitchen, which seamlessly…

Late Night Burger Delight

You’re downtown. It’s late. And you need to eat. This isn’t the time for artfully plated hors d’oeuvres or delicate entrees. This is the time for good, old fashioned red meat and fried potatoes. This is the time, as many Ashevillians know, for The Vault Burger.

A Taste of Monterrey

Tomatillo salsa is the most classic salsa of any taqueria in Mexico. Our variation is very healthy because we don't use oil, only fresh-charred ingredients. Preparation is easy, but the most important part is finding the freshest, ripe ingredients. Locate fresh, ripe tomatillos (usually they're larger) and make sure there are no white or yellow tones on them. Stickiness is…

Guy’s Night Out

We’ve all heard of girl’s night out, outings peppered with wine glasses and high heels—but what about guy’s night out? Sometimes a gentleman just needs a stiff drink and a good meal with his compatriots by his side. These are nights of mirth and debate and, occasionally, debauchery, with the staccato clink of glasses and the rounded curl of laughter…

Around the World in 80 Bites

Like so many chefs raised in the South, Zambra’s Brian Bennett cites his grandmother as inspiration for his career. “When I was young, we had family dinners on Sunday which Grandma was the star of. I liked to hang out in the kitchen with her, and that’s what got me started.”

A Seasonal Scramble

Drive through West Asheville on a warm weekend, and you’re bound to notice a congregation of folks on the corner of Haywood Road and State Street. Sunglassed teens share benches with couples sipping pint glass mimosas, kids run through rows of verdant veggies, and parents congregate around a black coffee canteen. It’s a scene as sunny as the name of…

Duck, Duck, Confit Quesadilla

“Hustle” is the name of the game in Asheville, a city where most folks juggle at least two jobs to make ends and dreams meet. It’s a concept Bandidos owner and chef Justin Smudde knows a thing or two about. The wily entrepreneur has a handful of businesses, including Bandidos and Blue Ridge Renovations. Over the years he’s ventured into…

Red Stag Romance

Though it sounds like the idyllic stuff of dreams, Ostrander’s childhood memories are very real and still influence his work today. “I got a little spoiled on freshness of product; I could always just go out to the barn and pick what I wanted, but that has carried on to be a positive in my career choice—well, I’m not sure…

Ofri’s Home Cooking

A lot of chefs have simple resumes; they detail hours spent in kitchens and classrooms, preparing dishes and leaving the real world somewhere in a steamy haze.

Steamy Sipper

When those brisk winter breezes whip through our mountain passes, jingling bells and swaying twinkling Christmas lights, we crave a drink that warms the fingers and the belly alike: a hot toddy.

Chocolate Dreams

The best part of making these chocolate tarts is the ability to customize them according to your mood and preferences! We like to set out bowls of toppings, like toasted nuts, spices, dried fruit and herbs, and let the kids design their own flavor combinations. The quality and flavor of the chocolate really shines. We use French Broad Chocolates’ dark…

Set the Table

In a stainless steel bowl, shave cucumbers into thin ribbons. Pick herbs from stem. Toss cucumber, berries and herbs together. Dress to taste with citronette. Divide cheese into four bowls. Divide salad on top of the cheese in each bowl. Season liberally with coarse sea salt and black pepper.

Catching Fire




Chef Pete Repak’s career has spanned the country, but his favorite place thus far? “Asheville is the most beautiful place I’ve ever been. I’m not leaving,” he proclaims with his signature brand of brash honesty.

Simply Irresistible

Culinary expert Mike Ferrari is a chef first and foremost, but he’s also an educator. He got his start just around the corner, at AB Tech, and was later called on to teach as adjunct faculty. Perhaps that’s why he’s been so excited about the new cooking classes offered at Candler event venue The Farm, whose in-house restaurant is lucky…

What’s Cooking?

If you’re a barbecue lover, now is the most wonderful time of the year. Summer is the season to bust out the grill and fire up all of your favorites for the family — or at least enjoy the cooking of your loved ones! While there’s nothing quite like barbecuing at home, Asheville has a great new restaurant to satisfy…

Travinia Italian Kitchen and Wine Bar

Whether you’re a fan of modern and eclectic culinary experiences or a lover of traditional Italian fare, Travinia Italian Kitchen and Wine Bar has something for you. The Biltmore Park restaurant blends Northern and Southern Italian tastes, featuring a spread of American Italian favorites among more unusual offerings. Nestled among classics as marsala dishes, calamari and flatbread pizzas are creations…