Wednesday, May 18, 2022
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Ron Mikulak

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(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.

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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 visitors hope to dine on regional delights like country ham on beaten biscuits, Benedictine sandwiches,...
Restaurant Comings & Goings — Spring 2022 Although we have had two years of pandemic disruption affecting all aspects of our lives, as I write this, the sense of a possible return to our normal living patterns seems to be...
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. Today, with my own cupboard of ideas somewhat empty following a very busy week, allow...
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 me as particularly relevant today.  When winter winds nip at the nose, when the clouds spit...
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 Hickory Inn, one of Germantown’s iconic drinking and deep discussion neighborhood watering holes. John Murrow,...
Biscotti strike me as the perfect adult cookie. The Italian provenance gives them a slightly cosmopolitan aura, but it is the crunchy, sandy texture, its not-too-sweet flavor, its unusual shape, which makes it perfect for dipping into coffee, tea...
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, closings and various other items - Editor. --  Food & Dining Magazine is taking this strange and...
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 it – has embedded itself in the American idiom. Boomerang parents, frustrated by returned-home slacker...
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 newspapers’ food sections and cooking magazines is the annual prognostications of new food trends likely...
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.  --- An earworm from the past has haunted me lately, a 50-year old ad jingle that irritatingly popped...