Cooking at home? Don’t follow the trends — rediscover the classics

Don’t Follow the trends. Rediscover the classics. Or, whatever happened to boeuf bourguignon? One of the more entertainingly silly food stories that appear regularly in newspapers’ food sections and cooking magazines is the annual prognostications...

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...

Garden of Gourds

Summer squash–zucchini and its relatives in the cucurbita family–strike me as the Rodney Dangerfield of vegetables: they “don’t get no respect.” Backyard garden standards nearly as common as tomatoes, ubiquitous at farmers markets, summer...

Recover From Derby With A Taco Party for Cinco De Mayo (Taco Luchador Recipe...

Tomorrow is D-Day. The day when hordes of tourists descend upon our river shores and city with ferocity. Of course I’m referring to the Kentucky Derby, but let us not forget this chaos will...

Easy Entertaining — Home for the Holidays

Holidays can be stressful. End-of-year entertaining can present special challenges that don't plague your average host during less hectic seasons. With the never-ending parade of office celebrations, neighborhood gatherings and family functions, holiday parties often seem...

Ideas for pizza on the grill — just add social distancing

Tim and Lori Laird are Food & Dining Magazine’s officially designated Entertaining Editors-at-Large, co-writers of our “Easy Entertaining” column, and in essence professional crowd-pleasers. As we're all aware, at the present time the objective is...

Edibles & Potables: Elizabeth David and the noble art of food writing

Earlier this year Destinations Booksellers closed after 15 years in business. As a coda of sorts, an extended going-out-of-business sale allowed the regulars their opportunity to share memories with the store's owners and each...

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...

Afternoon Archive: Easy entertaining with a home-stay 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, and in essence professional crowd-pleasers. As we’re all aware, at the present time the objective is quelling crowds...

F&D Recommends Jamaican Jerk Chicken at the Kentucky Reggae Festival (recipe included)

Certain foods bring more to the table than just their good taste. Some foods evoke a range of sensory connections that tie us to experiences and memories. For me, when I eat the foods of...