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MAGAZINE ARTICLES

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Afternoon Archive: Locally-grown tomatoes in season are sublime

Earlier this afternoon Ron Mikulak wrote about getting your tomatoes into the ground. In this missive from the Food & Dining Magazine archive, he offers tips on how to use them once they're ripened,...

Profile: Pho Ba Luu

Saigon Memories Pho Ba Luu owners Jessica Mach and Stewart Davis bring Saigon street food to NuLu with a little touch of motherly love Saigon and Louisville are 9,000 miles apart, but Jessica Mach has found...

From our current issue: Fresh Ideas for Preparing Fish

We love to prepare and eat fish. And we’re fortunate that, thanks to UPS, Louisville chefs and home cooks have great access to fresh fish from all three coasts. Some people are intimidated by the...

Comings and Goings – Spring 2015

In nature, the winter months are a time of rest — animals hibernate, plants shut down growth and conserve their energies for spring. In the Louisville restaurant world, though, there was as much activity...

Urban Bourbon Trail: Bourbons Bistro

The late 19th century building that houses Bourbons Bistro in Clifton was most likely a tavern or roadhouse in its initial incarnation, owner Jason Brauner says. “It was one of the first buildings on Frankfort...

You don’t need a crowd to grill outside the box

Tim and Lori Laird are Food & Dining Magazine's officially designated Entertaining Editors-at-Large, the writers of our "Easy Entertaining" column, and in essence professional crowd-pleasers. At the present time America is quelling crowds to corral...

Afternoon Archive: Setting up your home (improvement) bar

It's the 2020 Derby Week that wasn't (see y'all on Labor Day weekend, we hope), and we're dipping into past issues of Food & Dining Magazine. Tim and Lori Laird's home bar setup advice...

Tough Love For Lager

It was the summer of 1985, and my very first time in Germany, with exact whereabouts in the Alpine foothills of Bavaria lost to posterity, but the specific scene is still quite clear: A small...

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...

Q&A: Chef Matt Weber of Uptown Cafe

Matt Weber will be the first to tell you he’s not part of Louisville’s chef fraternity. But he is part of a restaurant family of sorts, working since he was 18 in Nancy Shepherd’s Uptown...