Letters from Lelia’s Kitchen: Using hot and smoky chipotle peppers
https://issuu.com/foodanddiningmagazine/docs/f_d_fall_2023/26
F&D's home cooking columnist Lelia Gentle writes that "depending on whom you ask, the chili has three designations: it is a fruit, it is a vegetable, and it is a spice." One of her...
The Taste Bud: Kevin ingests an Armageddon pepper and shares his pain
Here at Food & Dining Magazine, we're as enamored of Johnny Knoxville-style exhibitionist stunts as the next food and drink publication, so when our friend and colleague Kevin Gibson revealed his epic encounter with...
Edibles & Potables: Let’s go Dutch in Arnhem
The city of Arnhem, Netherlands is a place I've never been—that is, until 2 October 2023. Arnhem is perhaps best known to history-inclined Americans as the site of a World War II battle in...
Easy Entertaining — Cajun Crawfish Boil…Made Easy
Up here, north of Bayou Country, Cajun food is party food, the mark of a celebration that includes spicy sausage and seafood, rice and okra, catfish, gumbo, maque choux...
And the epitome of Cajun party...
Edibles & Potables: “England’s First Celebrity Chef” (at Gastro Obscura)
The Winter 2023 issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online.
Gastro Obscura is a division of Atlas Obscura; they're...
Edibles & Potables: The Ulster Fry, and other aspects of Northern Irish cuisine
The Spring 2023 issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online.
St. Patrick's Day in America is a time for partying—good, bad or indifferent....
Letter’s From Lelia’s Kitchen: “Fish for Lent…and Every Day”
F&D is delighted to welcome Lelia Gentle as our home cooking columnist. Her experience, expertise, and friendly voice bring a delightful addition to our roster. Lelia has been a prominent and influential part of...
Edibles & Potables: “Sometimes you play for the chitlins”
Atlas Obscura defines chitlins. They're American history, the culture of the enslaved, and yes, the edible "parts" of a pig.
But chitlins are greater than the sum of mere pork bits.
Enslaved people had to sustain...
America’s CEO Tim Laird talks about Derby entertaining with WDRB’s Keith Kaiser
Tim and Lori Laird have served as Food & Dining Magazine's Entertaining Editors-at-Large almost from the publication's inception, authoring their “Easy Entertaining” columns and periodically opening their home to staff meetings that tend to...
The Taste Bud: Kevin will never eat McDonald’s breakfast food again
Our friend and colleague Kevin Gibson explains why he has decided to refrain from McDonald's breakfast food. Being made of sterner stuff, his dog Atticus is likely to continue snacking on sausage patties, and therein...
