The Taste Bud: The enduringly gooey mozzarella ambiance of Angilo’s Pizza
Most Friday mornings, F&D is linking to prolific local writer Kevin Gibson’s “The Taste Bud” column, including new posts as well as ones from the past.
Speaking both as a reader and the digital editor,...
Edibles & Potables: Houston vs. Philadelphia in the World Series of face-stuffing
"Edibles & Potables" is our Sunday slot for ranging beyond the perimeters of the Louisville metropolitan area for glimpses of food and drink elsewhere on the planet.
As of Saturday evening, the 2022 World Series...
The Taste Bud: The fiery flavors of Buldak Ramen
As a brief reminder, henceforth on most Friday mornings F&D will be linking to prolific local writer Kevin Gibson’s “The Taste Bud” column, including new posts as well as ones from the past.
There is...
The Taste Bud: Galaxie’s hand-cut fries make a small meal
As a brief reminder, henceforth on most Friday mornings F&D will be linking to prolific local writer Kevin Gibson’s “The Taste Bud” column, including new posts as well as ones from the past.
Pro tip: It’s British...
Edibles & Potables: I’m a commoner, but make mine royal lamprey pie
On Friday afternoon, combating the hordes in my temporary capacity as festival legal compliance doorman at Pints&union in New Albany, I was explaining my latest idea for new and innovative Harvest Homecoming booth food.
It's...
Harvest Homecoming’s booth (read: “food”) days begin this week
The Fall 2022 issue of Food & Dining Magazine (#75) is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online. Go here for a preview of the features,...
Edibles & Potables: “We eat food, it becomes us.”
The Fall 2022 issue of Food & Dining Magazine (#75) is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online. Go here for a preview of the features,...
The Taste Bud: In which the columnist considers glorious ‘meat glue’
The Fall 2022 issue of Food & Dining Magazine (#75) is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online. Go here for a preview of the features,...
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...
Edibles & Potables: Chaos cooking? It’s what you’re having for dinner
I'm guessing at some level most diners understand that culinary rules have changed, perhaps irrevocably, and whether these changes are good, bad or indifferent is a topic we can discuss over tortellini in brodo...
