Recipes

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. Today, with my own cupboard of ideas somewhat empty following...

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...

MESA, A Collaborative Kitchen, 216 Pearl St in New Albany,  is set up like a beautiful home kitchen, and taking a seat at their counter to watch the featured chef of the evening is...

Many Derby visitors hope to dine on regional delights like country ham on beaten biscuits, Benedictine sandwiches, beef tenderloin served with Henry Bain’s sauce (if someone offers you a jar as a gift, take...

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...

As Ron Mikulak explains, the two-crust apple pie familiar to generations of Americans can trace its origins to the European single-crust fruit tart.  --- An earworm from the past has haunted me lately, a 50-year old...

When we throw a Derby party, we think big. We have been collaborating for our Easy Entertaining parties with local chefs for over 10 years, and they have given us many great food ideas....

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...

https://issuu.com/foodanddiningmagazine/docs/f_d_fall_2023/36 Fall is here, the holidays are fast approaching, and F&D's ambassadors of entertaining have opened their kitchen for three local chefs (Brandi Alexander, John Varanese and Chris Williams) to demonstrate turkey recipes capable of...

Dallas McGarity, owner and executive chef of Portage House and The Fat Lamb, worked with Copper & Kings American Brandy Co. to release a "Take Me to the River," a full cookbook, which is now available...