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...
Restaurant Comings & Goings — Spring 2023
The Spring 2023 issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands...
“A Taste of Easy Entertaining Cookbooks” in the current issue of F&D
https://issuu.com/foodanddiningmagazine/docs/_vol_76_winter_2022/40
Our current Food & Dining Magazine quarterly print edition is Winter 2022 (Vol 76; December, January and February). It’s free to readers, and can be found...
The Local: “Kern’s Korner: A Timeless Tavern” in the current issue of F&D
https://issuu.com/foodanddiningmagazine/docs/_vol_76_winter_2022/14
Our current Food & Dining Magazine quarterly print edition is Winter 2022 (Vol 76; December, January and February). It's free, and can be found...
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...
Letter from the Editor: The Plague of Athens, Hippocrates and what they tell us...
Letter from the Editor, by Marty Rosen
In the early days of the epidemic, a spate of newspaper and magazine pieces delved into classic literary...
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....
Afternoon Archive: A hankering for biscotti with after-dinner espresso
Biscotti strike me as the perfect adult cookie. The Italian provenance gives them a slightly cosmopolitan aura, but it is the crunchy, sandy texture,...
Letter from the Editor: Face masks, yes. We have a collective responsibility to hold...
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...
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...
