Profile — Fernando Martinez of El Taco Luchador and Olé Restaurant Group
Building an Empire
Fernando Martinez has built a culinary empire in Louisville with staples like Havana Rumba, Mussel & Burger Bar and El Taco Luchador....
Profile — The Manhattan Project
All in the Family
Father and son duo, Kevin and Erick Strnatka, operate The Manhattan Project with help from the rest of the family.
(Originally published...
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...
Matt Winn’s Steakhouse is featured in the current edition of F&D
The Red Eye S'more served at Matt Winn's Steakhouse was the subject of Dan Dry's practiced eye for the cover photo of Food &...
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,...
The Neeley Family — 11 Generations of Whiskey Makers
The Story Behind the Neeley Family Distillery
On a fateful August day in 1906, in Owsley County, Kentucky, fourteen-year-old Leonard Neeley stood behind a tree...
MasterChef Winner Gerron Hurt Shares His Favorite Holiday Recipes
While we love entertaining and food prepping for our parties ourselves, we never turn down the chance to have chefs join us.
Easy Entertaining By...
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...
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,...
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....
