Why Bison?
From ancient forests and savannahs of Kentucky comes a native food that helps define our local cuisine as naturally delicious.
There was a blip on the culinary radar a decade or so ago, when chefs...
Humor — A Short List of Things that Restaurateurs Hate
These days, everyone knows who the chefs are. But does anyone know anything about the restaurateurs behind them? Chances are you don’t. Who would want to, anyway? They rarely boast full-body food-related tattoos, never...
Letter from the Editor: Soft openings, and a few harder ones
Soft openings are a common ritual in the food and dining business. Every smart restaurateur knows that first impressions are critical to the success of a business – especially in the era of social...
Afternoon Archive: Meet the gang (or, some humor in kitchen uniform)
The late Anthony Bourdain introduces the first in our new series of "Afternoon Archive" posts.
If you are easily offended by direct aspersions on your lineage, the circumstances of your birth, your sexuality, your appearance,...
Afternoon Archive: Food trucks I’d like to see
Who doesn’t love a food truck? Other than the restaurant owner across the street from one, anyway. They are fun, cheap and surprisingly inventive in the fare they offer. Still, like any food service...
The State of Louisville Brewing.
Resident beer expert Roger Baylor takes a look at how far our local brewing has come...
The Kentucky Derby has taken place right here in Louisville every year since 1875. From 1979 through 1992, there...
Afternoon Archive: Q & A with Chef David Danielson of Churchill Downs
We're combing the archives for items of interest, and this 2014 interview by Michael L. Jones with Chef David Danielson remains fascinating. How does he feed all those people at Churchill Downs on a...
Humor — Thankspigging: the beginning of a new tradition.
The Thankspigging Manifesto.
On November twenty-something, most Americans will sit down to a Thanksgiving dinner. They will eat turkey with gravy, mashed potatoes, dressings and casseroles. They will finish with pumpkin pie, wipe their mouths,...
Easy Entertaining — Farmers’ Market Inspired Elegant but Easy Summer Party
We like what late summer here in the Ohio Valley provides us for parties — long, lazy afternoons and evenings; patios and decks ideal for grilling and eating al fresco; sitting in the dark...
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. Often we splurge on shipments of heirloom varieties from Rancho...
