With regular snow dustings, we’re settling into soup season—a great time for farmers tailgate market meals. With just a few local ingredients, you can create something warm and nourishing to carry you through chilly afternoons. Add some crusty bread and a salad green mix to make a full family-sized meal.
William Dissen is the executive chef and owner of The Market Place in Asheville as well as Haymaker in Charlotte, and Billy D’s Fried Chicken at the North Carolina Zoo in Asheboro. I worked with the Slow Food organization to help get candy roaster squash on their arc of taste. The heirloom squash dates back … Read more