Tim and Lori Laird: Easy entertaining with a Derby Day brunch
Tim and Lori Laird are Food & Dining Magazine’s officially designated Entertaining Editors-at-Large, co-writers of our “Easy Entertaining” column.
Brunch, the best of breakfast and lunch...
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...
Henry Bain’s Sauce is a Derby tradition, but there’s more to the story
The Pendennis Club, founded in 1881, is a private social club in Louisville located at 218 Muhammad Ali Boulevard in a clubhouse built in...
Revisiting “Burgoo: A Kentucky Original”
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...
Edibles & Potables: Sorghum is for popping, too
Every once in a while, someone will mail me a single popcorn kernel that didn't pop. I'll get out a fresh kernel, tape it...
Edibles & Potables: Nashville Hot Chicken at home (“Cooking with Ron”)
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....
Edibles & Potables: Tales and cookbooks about Soviet food
Daniil Kharms (1905-1942) was a Russian writer during Soviet times, and to our eyes the very personification of obscurity. He lived and died in...
Easy Entertaining Encore: “Celebrate With Chocolate”
Lori and Tim Laird are F&D's "entertaining editors at-large," and their insights have absolutely no expiration dates. Accordingly, these chocolate tips are as illuminating...
Stews to chase the winter blues
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...
Barn8’s Alison Settle has New Year’s braised greens and cornbread recipes
Collard greens are a late-season crop and can be harvested well into winter, making them ideal for holiday eating.
Appropriately, collards are a New Year's...
