Tuesday, May 17, 2022

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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 Day tradition in the American South, along with the dish...

SOS? Veterans Day, Woodrow Wilson, and a paucity of ravioli

It's about how we treat our veterans every single day of the year. It's about making sure they have the care they need and the benefits that they've earned when they come home. It's...

Chef Ouita Michel’s first cookbook is coming soon

Chef Ouita Michel featured prominently in Monday's culinary news cycle, as she has authored her first cookbook with collaborators Sara Gibbs and Genie Graf. Just a Few Miles South: Timeless Recipes from our Favorite Places...

Okay, who baked an old-fashioned Election Cake?

And, if you did bake an Election Day cake, is there a file inside? Depending on the election results today, saving the booze for your own use, calling for pizza delivery and letting the kids...

Edibles & Potables: The burgoomeister, his burgoo, and your happiness

Today's Jeopardy! category is "Indigenous Stews." In sourdough baking, a living culture of yeast is refreshed daily, living from loaf to loaf, and sometimes from generation to generation. For Kentucky “burgoomeisters” like Russ (Kennedy), culture...

Cooking at the Cottage’s new website has a full slate of cooking classes

Here at Food & Dining Magazine, we receive our fair share of daily e-mail. It's a mystery to me how we ever became subscribed to PR agencies offering breathless descriptions of hotel openings in...

Edibles & Potables: Some news, some notes, and an on-line database of 5,000 historical...

A few items of interest for random Sunday reading ... From Cuisine Noir, there's an initiative to help close the racial equity gap in craft beer. The Crowns & Hops “8 Trill Pils Fund,” is launching...

Afternoon Archive: A hankering for biscotti with after-dinner espresso

Biscotti strike me as the perfect adult cookie. The Italian provenance gives them a slightly cosmopolitan aura, but it is the crunchy, sandy texture, its not-too-sweet flavor, its unusual shape, which makes it perfect...

Afternoon Archive: For starters, earthy salbutes are addictive

Stuffed or topped? No matter, because salbutes are delicious. As of June 22, the Mayan Cafe has reopened for dining inside; read the restaurant's moving letter to Louisville at the web site. The Mayan...

Afternoon Archive: Get on the gravy train

Gravy? It's what makes comfort food comforting. Gravy is such an accepted aspect of American cookery that the word – and the food concept behind it – has embedded itself in the American idiom. Boomerang...