The Bar Belle: “Two Decades & Too Many Memories”
https://issuu.com/foodanddiningmagazine/docs/summer_2023_vol._78_/26
If any of these names strike a chord...
Jim Porter's
Phoenix Hill Tavern
Jillian's
Coyote's
The Rudyard Kipling
...then you're advised to visit issuu and...
Hot off the presses: The Summer 2023 issue of Food & Dining Magazine has...
The Summer 2023 issue of Food & Dining Magazine — our 20th Anniversary issue — is now available in all the familiar places: Louisville...
Hip Hops: “Why Saison Dupont remains the Belgian-style country ale yardstick”
Last week's journey through time to the 1850s left me somewhat antebellum-lagged, and so this week a recuperative rerun seems merited.Â
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Why Saison Dupont remains...
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....
