Wednesday, August 10, 2022
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MAGAZINE ARTICLES

Here is where all our articles move from print to screen

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Letter from the Editor: The Plague of Athens, Hippocrates and what they tell us...

Letter from the Editor, by Marty Rosen In the early days of the epidemic, a spate of newspaper and magazine pieces delved into classic literary works dealing with contagion. Writers tended to focus on a...

Letter from the Editor: Our adaptive carry-out and cooking routines feel both new and...

Letter from the Editor, by Marty Rosen We cook up a kettle of dried beans nearly every week. Sometimes we use local farm market beans. Often we splurge on shipments of heirloom varieties from Rancho...

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...

Letter from the Editor: Face masks, yes. We have a collective responsibility to hold...

Letter from the Editor, by Marty Rosen Of all the human emotions, none has garnered less attention from scientists, poets, artists, and songwriters than the one known as Disgust. Certainly it’s a subject that never arises...

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...