COLUMNS

People who know me won’t be surprised by the analogy that came to mind as I sat down to sample Ballotin Chocolate Whiskey, a new product from a veteran of the local distilling industry. What jumped into my head was the rabbit-duck illusion, an ambiguous 19th-century German drawing depicting a rabbit that, if you look again, looks like a duck, or a duck, if you blink, that resembles a rabbit. Which creature is it? Read more...

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...

Up here, north of Bayou Country, Cajun food is party food, the mark of a celebration that includes spicy sausage and seafood, rice and okra, catfish, gumbo, maque choux... And the epitome of Cajun party...

Ask anyone who has seen Woody Allen’s “Annie Hall” knows, cooking whole live lobsters can be intimidating. But we’ve taken the fear out of the process by providing easy steps to properly cook lobsters,...

Outpost of the Atlantic Maritimes thrives in Louisville In a nondescript business park in South Louisville, among loading docks and plain-faced offices, a Nova Scotia company is busy handling a treasure among ocean seafood — live,...

Suddenly, Nashville-style hot chicken is popping up all over in the form of new restaurants or as menu items at others such as KFC and O’Charley’s. In Louisville, Joella’s Hot Chicken and Royals Hot...

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...

Many Derby visitors hope to dine on regional delights like country ham on beaten biscuits, Benedictine sandwiches, beef tenderloin served with Henry Bain’s sauce (if someone offers you a jar as a gift, take...

The Spring 2023 issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online. For the online links to articles, go here: https://foodanddine.com/hot-off-the-presses-the-spring-2023-issue-of-food-dining-magazine-has-hit-the-streets/ And...

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...