Skip to main content
Toggle navigation
MOUNTAIN LIVING IN WESTERN NORTH CAROLINA
ABOUT WNC
ABOUT WNC MAGAZINE
DIGITAL EDITION
WEDDINGS
ADVERTISE
CONTACT US
EDITORIAL SUBMISSIONS
CUSTOMER SERVICE
NEWSLETTER SIGN-UP
WNC ISSUE ARCHIVES
WHERE TO BUY
SUBSCRIBE
CAREERS
EAT & DRINK
ARTS & EVENTS
TRAVEL & OUTDOORS
PEOPLE & PLACES
STYLE & DESIGN
SUBSCRIBE/LOGIN
Search form
Fall 2023
FREE DIGITAL EDITION!
ABOUT WNC
ADVERTISE
CONTACT US
EDITORIAL SUBMISSIONS
READER SERVICES
ARCHIVED ISSUES
Last Page - Lisa Pedolsky
“I’m committed to accommodating every student and challenging each one appropriately.”
Love It! - Fall 2023
SPECIAL ADVERTISING SECTION
Celebrating Our Foodways
Co-authored by two proud Appalachians, a new cookbook shares more than just recipes
Herds & Curds
A behind-the-scenes look at making goat cheese
Breweries Win Big
Craft beers bag awards and global acclaim
Comfort Food
Bringing the taste of autumn to life with rutabaga dishes
Tyler Ramsey's New Lost Ages
Guitar, vocals, lyrics—the Asheville-based musician does it all. Go behind the scenes to learn about Ramsey’s life on the road, the joys of playing...
Off to the Market
Crafters, growers, makers, and more; for many, farmers markets are the best venue to peddle their wares. Although summer is crowned market season,...
Grinding Grains
Grist Mills of the Western North Carolina Mountains
Mountain Modern
Perched on a ridge, the award-winning design of this mountain home is anything but rustic
A Bluegrass Icon
The life and legacy of celebrated bluegrass musician Earl Scruggs gets a standing ovation in his native Shelby
Forged in the Mountains
A young craftsman in Avery County uses steel and local materials to construct handmade knives
Load more
RECIPES
SEARCH RECIPES
Rutabaga Mash
Rutabaga Au Gratin
Rutabaga Hash
White Wheat Cake
Skillet Cookie Recipe
Flourless Chocolate Torte
Dark Chocolate Cranberry Almond Bark
Chocolate Lava Cake
Liquid Truffle
ROOT VEGETABLE POT PIE
Grandma Daisy Mae’s Sweet Potato Pie by Cleophus Hethington
Savory Noodle Kugel by Rachel Miriam
Braciole in Ragu by Anthony Cerrato
Almond-crusted Baked Brie by Michael Gilligan
Canolli Cake by Karen Donatelli
Truffled French Chocolate Bistro Cake