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MOUNTAIN LIVING IN WESTERN NORTH CAROLINA
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Winter 2026
ABOUT WNC
WEDDINGS
ADVERTISE
CONTACT US
EDITORIAL SUBMISSIONS
READER SERVICES
ARCHIVED ISSUES
Popular Science
A new museum in Asheville opens doors of discovery
All a Flutter
Celebrate—and help preserve—monarch butterflies during their annual migration through WNC
The Real Deal
Hyper-realist painter Ward Nichols may be self-taught, but his 50-year career proves just how talented he is
Hickory Rising
The city’s long-planned major makeover takes off
Formative Nostalgia
Wilma Dykeman’s posthumously published memoir revisits her mountain upbringing
Full STEAM Ahead
UNC Asheville opens the first of two major makerspaces
Go Big
Cristina Córdova’s larger than life paintings grace Penland’s grand new gallery
Speed of Sun
A solar-powered race car revs up at Appalachian State University
September/October 2016 New & Notable
The scoop on WNC’s latest dining destinations
The Review: Fourk
Chef Joyce Boston serves up a sizable menu of classic comfort foods with unique flourishes
Meet the Makers
Five local inventors who are changing the world, one innovation at a time
A Catalyst for Change
How Asheville is becoming world headquarters for climate science and ground zero in the quest to confront climate change
Apple of His Eye
Heirloom fruit inspires chef Nicholas Figel’s fall culinary creations
Picnic Perfect
Sweeten the experience with a recipe for portable hand pies
Play it Cool
The Local’s take on the perfect summer drink
July/August New & Notable
The scoop on WNC’s latest dining destinations
Who’s the Boss?
Secretaries take the spotlight in 9 to 5 at Flat Rock Playhouse
Live from Asheville
20 Ways to Explore the City's Exploding Music Scene
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RECIPES
SEARCH RECIPES
Basic Crêpe Batter
Steak & Ale Pie
Fried Trout Rolls with Bacon Grits & Trout Tartare
Hot Honey Toddy
Sugar Smack Bacon
Chocolate Mint Fizz
Braciole in Ragu by Anthony Cerrato
Plum Peachy Pie
Stinging Nettle & Chestnut Soup
Bourbon Gypsy
Tree Nut Cake
Strawberry-lime Cordial
Bacon-wrapped Pork Tenderloin & Standard Brine
Andy’s Asian-style
Smoked Trout Filling
Skillet Cornbread & Salt Pork Succotash
