Ron Mikulak
A whole country ham is a challenge, but here are some ways to appreciate Kentucky ham’s rich flavors without investing a lot of time...
Earlier this afternoon Ron Mikulak wrote about getting your tomatoes into the ground. In this missive from the Food & Dining Magazine archive, he...
Of the two long-standing but quite different springtime-in-Louisville traditions, the Derby has been dealt a blow by the coronavirus pandemic, at best, being postponed...
It's an "Afternoon Archive" when we thumb through past print editions of Food & Dining Magazine and take another look. In this pandemic-mandated period...
Our Ron Mikulak considers two questions. First, how did Lenten Friday's piscatorial calendrical tradition begin? And second, besides, frying it in oil, what are...
I confess that I spent the hiatus between last year’s Winter issue and this Spring 2020 issue feeling certain that my job here would...
When dusk starts to obscure the day at 4:30, when that cool autumn breeze turns into a face-chilling Arctic blast, when you curse yourself...
This is the 65th installment of our quarterly “Comings & Goings” restaurant update. And over the years, it’s become a very popular, must-read feature...
Not so very long ago, fruits and vegetables appeared in markets seasonally - when the food was ripe and tastiest. Strawberries for a few...
While you were lounging on a houseboat on a lake or whiling away an evening sipping rosé at a sidewalk table, or otherwise lazing...