Ron Mikulak
(Executive Editor) Ron Mikulak, a founding staff member and former Editor-in-Chief of F&D, has also served as the Assistant Food Editor at the Courier-Journal, where for nine years he managed the test kitchen, cooked hundreds of restaurant dishes requested by C-J readers for the "Cook's Corner" column and developed his own recipes for feature articles. After retiring from the newspaper in 2013 he happily returned to F&D, where he now writes the popular columns “Cooking with Ron” and "Comings and Goings." Ron also pens the pithy restaurant guide blurbs that try to capture the spirit of all the area restaurants.
Editor's note: Ron Mikulak's 2015 exploration of burgoo is reprinted here as a Kentucky Derby enticement, although you can enjoy it any time.
Many Derby...
Restaurant Comings & Goings — Spring 2022
Although we have had two years of pandemic disruption affecting all aspects of our lives, as I write...
https://issuu.com/foodanddiningmagazine/docs/sum_2016__vol_52_/22
My Sunday posting approach is to range outside Food & Dining Magazine's usual Louisville metro coverage area for items of interest near and far....
Editor's note: The following column by Ron Mikulak is an encore from May 8, 2017, with the notion of chasing the blues away striking...
It’s time for Old Timers and hipsters with a nostalgia streak for what-the-world-was-like-once to get together at the most recent iteration of the Old...
Biscotti strike me as the perfect adult cookie. The Italian provenance gives them a slightly cosmopolitan aura, but it is the crunchy, sandy texture,...
Our old friend Ron Mikulak has returned to the F&D news desk, and most Tuesdays he'll be making the rounds to document eatery openings,...
Gravy? It's what makes comfort food comforting.
Gravy is such an accepted aspect of American cookery that the word – and the food concept behind...
Don’t Follow the trends. Rediscover the classics. Or, whatever happened to boeuf bourguignon?
One of the more entertainingly silly food stories that appear regularly in...
As Ron Mikulak explains, the two-crust apple pie familiar to generations of Americans can trace its origins to the European single-crust fruit tart.
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An earworm...
