How Sweet It Is: Small Cuban restaurant gets five stars for staples
There’s a lot going on at tiny Sweet Plantain Grill, where three food professionals wielding decades of combined experience in the nutrition and…
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The Silo Cookhouse Dishes Up Hyper-Local Fare
Americans don’t like radishes. Spicy yet spiritless, these pungent roots do little to please the palate. And so, we pick them off our salads…
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A Taste for Competition
“It was uncharted territory — happening on back-to-back nights,” says Jennifer Currie of Clyde, who earned the rare honor of winning not one…
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A Slice of History
“The NC Tomato Man” is a green-thumbed genealogist Since publishing his first book, Epic Tomatoes, in 2012, Craig “The NC Tomato Man” LeHoullier has…
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Back to Not-So-Basics
Jesse Roque’s latest twist is a Creole-leaning French bistro Jesse Roque is no stranger to a new adventure. Since opening her flagship restaurant Never…
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Pastry for the People
CIA-trained chefs accommodate the community sweet tooth For Charlotte and Robby Tanner, the Great Reset let them turn their careers in kitchens into their…
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Salami Roses and Other Secrets
A lot of folks picked up new hobbies during the heights of the pandemic lockdowns. For some people, it was learning guitar or piano;…
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A Pot Well Stirred
Jamaican Jerk Kitchen brings a world of flavor to Hendersonville If you’ve ever been to the Caribbean, then you probably know the look of…
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Wheat the North Carolina Way
Throughout modern history, warning signs of food instability have centered around the price of flour. Most recently, we’ve seen the price skyrocket due in…
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Wild Game On
Lake Lure food truck stays deliciously over the top Sometimes you just need a bite that’s a little over the top. Like a grilled-quail…
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