COLUMNS

https://issuu.com/foodanddiningmagazine/docs/_vol_83_fall_2024/20 We'll touch the 90s again this weekend, hence the relevance of this prescient observation by Heather Wibbels in Food & Dining's current Fall 2024 print edition. Summer’s heat lasts long throughout the season in Louisville,...

https://issuu.com/foodanddiningmagazine/docs/_vol_83_fall_2024/14 In the current edition of Food & Dining Magazine, Sara "The Bar Belle" Havens eulogizes the dear departed Back Door. "Nothing will ever compare to the beloved Back Door, which was one of Louisville’s most...

With a ready laugh and sparkle in his eyes, Lewis Shuckman projects an easy-going joie de vivre, perhaps evidence of his satisfaction heading the third generation of a family business founded in 1919. At Shuckman’s Fish Co. &...

https://issuu.com/foodanddiningmagazine/docs/summer_2024_vol_82_/18 When the local home-grown tomatoes are ready, F&D's home cooking columnist Lelia Gentle has a plan: "For cooking, my personal favorite has always been tomato pie. I still can’t get through a summer season without...

https://issuu.com/foodanddiningmagazine/docs/vol_84_win_2024_/16 F&D's Sara Havens surveys the bourbon scene. Trying to stay on top of all the new bourbon and whiskey releases is damn near impossible, but I can say without a doubt I tried my best to...

https://issuu.com/foodanddiningmagazine/docs/_vol_83_fall_2024/22 You’ve been invited to a potluck party. What dish should you bring? Here are a few go-to items that are easy to make, serve and transport, and will fit almost any occasion. EASY ENTERTAINING | Bring It...

https://issuu.com/foodanddiningmagazine/docs/summer_2024_vol_82_/16 The editor feels obliged to define a term before introducing the topic of the day, primarily because folks as old as me actually remember who Karl Marx was. This definition comes from Preply. Bougie (Pronounced: /bu.ʒi/)...

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,...

Why today? IYKYK, but otherwise, you'll have to read through to the end. This print edition column (Fall 2016; Vol. 53) first appeared online in September, 2016. The cover photo credit belongs to Ten20 Craft...

https://issuu.com/foodanddiningmagazine/docs/f_d_fall_2023/26 F&D's home cooking columnist Lelia Gentle writes that "depending on whom you ask, the chili has three designations: it is a fruit, it is a vegetable, and it is a spice." One of her...