Cooking with Ron — 4 Warming Soups (recipes)
When dusk starts to obscure the day at 4:30, when that cool autumn breeze turns into a face-chilling Arctic blast, when you curse yourself in the morning for forgetting your gloves as your fingers...
6 Must-Try Bowls
Humans have been using bowls for at least 15,000 years, first carving them into limestone bedrock, then later fashioning portable bowls from wood, bone, horn and shell for processing, storing, carrying and serving food....
The Wallonian Farmhouse Ale Trail
Why Saison Dupont remains the Belgian-style country ale yardstick
My grandparents inhabited farmhouses, primarily because they owned farms and lived right where they worked. There is no evidence to indicate any of them homebrewed or...
Restaurant Profile — Israel’s Delicias de Mexico Gourmet
1515 E. Market St., New Albany, IN | 812.725.9139
Americans are accustomed to salesmanship, so a smidgen of skepticism would be understandable when one menu-gazes at a Mexican restaurant and confronts for the first time...
Restaurant Profile — Mi Casita
520 S. Fourth St., Louisville, KY | 502.315.0666
On a crisp autumn Thursday at lunchtime there was plenty of foot traffic on Fourth Street in Louisville, and more than a few downtowners were slipping into...
Restaurant Profile — Chilakiles
Chilakiles
5600 National Turnpike, Louisville, KY | 502.632.2000
The Sierra Madre mountain ranges crisscross the state of Oaxaca in Southern Mexico, dividing it into regions with distinct climates and food cultures. This diversity led to the...
Amaro — Anarchy in a Glass
The typical well-stocked backbar in Louisville – or anywhere in America, for that matter – gives off an amber glow as stately and authoritative as the burnished chambers of an old-school attorney. As evidence...
Rye Not? — The Other American Whiskey
Bourbon drinkers are aware that their favorite whiskey, while distilled from a fermented grain recipe that is mostly made up of corn, usually also contains a fairly large percentage of rye, as well as...
Restaurant Comings & Goings — Winter 2019
This is the 65th installment of our quarterly “Comings & Goings” restaurant update. And over the years, it’s become a very popular, must-read feature for anyone trying to keep up with Louisville’s ever-changing dining...
HOT OFF THE PRESSES — The Winter 2019 Issue is on the Racks!
Our Winter 2019 issue of Food & Dining Magazine is now available on newsstands and online!
Get Your Subscription to our Award Winning Print Publication delivered to your door each issue.
COMINGS & GOINGS |
A summary...
