Tuesday, May 18, 2021
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MAGAZINE ARTICLES

Here is where all our articles move from print to screen

Welcome to Comings & Goings, a weekly snapshot of the food and dining scene

Our old friend Ron Mikulak has returned to the F&D news desk, and most Tuesdays he'll be making the rounds to document eatery openings, closings and various other items - Editor. --  Food & Dining Magazine...

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...

Letter from the Editor: On the backstretch (maybe) near the far turn

Last Saturday and Sunday, my wife, Mary, and I donned our masks, picked up flyers, and spent the mornings knocking on doors (maybe a hundred by the end of the weekend) in Clifton and...

Humor: Disruptive restaurant tech that I’d like to see

Ironically, the biggest disrupter of all for the food service industry has proven to be viral (quite literally) and not technological -- something our columnist could not have foreseen only a year ago when...

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...

Letter from the Editor: Food, foodways and their social markers

In 1749 the pseudonymous French cookbook author known as Menon published a work called La Science Du Maître D'Hôtel Cuisinier (roughly, The Skills of the Steward Chef). In it, Menon documents a form of...

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...

Sweet tea is the house wine of the South

It starts making its appearance as you cross that mythical, yet definitive boundary that is the acclaimed Gateway to the South — the Mason-Dixon line. It is found in the land where the term...

Upon the reopening of Sarino, here’s a profile of the Germantown Italian eatery

Sarino (1030 Goss Avenue in Germantown) has reopened for regular business hours.  https://www.facebook.com/sarinolouisville/photos/a.1303187049804234/2753122951477296/?type=3&__xts__%5B0%5D=68.ARD7StgV1CK5ig8SmAV7NTeePm9YUU2C0b_tuX093kObq1CrH6sma47-HDzlg9kKDToWqHvvIASgqkiJZA8F9dTPpPDoYkChcwBXfl8h2bSUiftgBMeU2gO95TB-nXmDgueWsYQIn2xgB2PY6kbeYdLFVjp8UGIyG2-Ofe3fKPvgG2PZnnFwReT7CXcQ-dZTEducTgPmpcAZk2uyPfSseS9ZBZXUCoWD3LloQ6eSBYdC1-M-D0XDroRVdyH6K1xeC6vzk5Ywj1X-YsNxdBoRs9E2fkJ9UYaQwiklgHY9ILIYXovtX5eN-64T_ab4FGDfJQLKMpGYJ2ht1MEDTjPaolP0_00Z&__tn__=-R Two years ago Michael L. Jones profiled Sarino. It's an excellent opportunity to get reacquainted with a relatively new eatery with longstanding family...

Afternoon Archive: As American as French apple tarts

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...