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.
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 and money. Ron Mikulak's 2016 ham exploration was published prior to the first Saturday in...
Earlier this afternoon Ron Mikulak wrote about getting your tomatoes into the ground. In this missive from the Food & Dining Magazine archive, he offers tips on how to use them once they're ripened, so you may wish to...
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 to the fall. The other tradition, connected calendrically if not essentially to the Derby –...
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 of social distancing, one can't help noticing how socially communal our output has been over...
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 some other ways to cook fish?
I remember from my childhood that Catholics were once required...
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 be easier this first issue of the new year. The dreary, rainy, grey winter, with...
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 in the morning for forgetting your gloves as your fingers turn blue on the steering...
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 for anyone trying to keep up with Louisville’s ever-changing dining scene.
Even after all these years,...
Not so very long ago, fruits and vegetables appeared in markets seasonally - when the food was ripe and tastiest. Strawberries for a few weeks in spring. Sweet peaches and juicy tomatoes during the summer. That’s when they were...
While you were lounging on a houseboat on a lake or whiling away an evening sipping rosé at a sidewalk table, or otherwise lazing the summer away, Louisville restaurateurs have been working hard to expand dining choices for us...
