Letter’s From Lelia’s Kitchen: “Fish for Lent…and Every Day”
F&D is delighted to welcome Lelia Gentle as our home cooking columnist. Her experience, expertise, and friendly voice bring a delightful addition to our roster. Lelia has been a prominent and influential part of...
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 moving letter to Louisville at the web site. The Mayan...
Letters from Lelia’s Kitchen: Using hot and smoky chipotle peppers
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...
Cooking with Ron: Home cooking — Then and Now
Recently, a neighbor stopped by to give me a little gift, just something she had found while going through her files that she was sure I would be interested in. She presented me with...
Old World Character with a New Age Spirit – Dumante Verdenoce
Have you tried Dumante, that ancient nutty liqueur sipped for ages in pistachio groves of Sicily?
Don’t feel bad if you haven’t, because Dumante has only been out since Fall of 2007, although its rich,...
Edibles & Potables: The Ham Belt (2012)
Today's installment of "Edibles & Potables" requires a preface. "The Ham Belt," written by longtime Food & Dining Magazine contributor Greg Gapsis, appeared in our Winter 2012 print edition. The story is dated in...
Afternoon Archive: As American as French apple tarts
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.
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An earworm from the past has haunted me lately, a 50-year old...
Easy Entertaining — A Lobster Feast (party planning & recipes)
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,...
Easy Entertaining: Our favorite guest chefs share their best grilling recipes
https://issuu.com/foodanddiningmagazine/docs/summer_2023_vol._78_
Our Summer 2023 issue simply isn't ordinary. It's a Food & Dining recap of two decades covering the food and dining scene in metro Louisville.
Easy Entertaining, written by Tim and Lori Laird (and with...
Humor: Disruptive restaurant tech that I’d like to see
Ironically, the biggest disrupter of all for the food service industry has proven to be viral (quite literally) and not technological -- something our columnist could not have foreseen only a year ago when...
