FEATURE STORIES

We live in a microwave world where most people expect to get what they want immediately. But Chef John Varanese is proof that a little delayed gratification can be just as sweet. Varanese fell...

https://issuu.com/foodanddiningmagazine/docs/_vol_76_winter_2022/34 Our current Food & Dining Magazine quarterly print edition is Winter 2022 (Vol 76; December, January and February). It's free to readers, and can be found at food and dining establishments all over town—or...

Some 4,285 miles east of New Albany, Indiana, lies the French village of Miradoux, where chef Louis Retailleau was born. Set in the agriculturally abundant Gascony region, Miradoux’s landscape is reminiscent of Kentucky or Southern...

With a ready laugh and sparkle in his eyes, Lewis Shuckman projects an easy-going joie de vivre, perhaps evidence of his satisfaction heading the third generation of a family business founded in 1919. At Shuckman’s Fish Co. &...

With the growing emphasis on using local ingredients whenever possible in cooking, it is only natural that restaurant chefs would experiment with uses for Bourbon, a local product with a long and storied history...

Three friends open the Butchertown Grocery, a culinary and entertainment venue where the community can get its collective groove on. Quantum mechanics established long ago that one person could not exist in two places at...

When we throw a Derby party, we think big. We have been collaborating for our Easy Entertaining parties with local chefs for over 10 years, and they have given us many great food ideas....

While we love entertaining and food prepping for our parties ourselves, we never turn down the chance to have chefs join us. Easy Entertaining By Tim & Lori Laird | Photos by Dan Dry  Winter 2018...

Cuban goes fast-casual—But wait! There’s more! Marcos Lorenzo and his Havana Rumba co-owners had a goal when they came up with the concept for Havana Rumba Express and Tapas Bar: lean, mean, and easily replicated. But...

Louisville is quickly becoming famous as a world-class food city. Its evolution in this regard over the past 25 years has been remarkable. From a few solitary outposts, the area has developed an abundance...