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...
Ideas for pizza on the grill — just add social distancing
Tim and Lori Laird are Food & Dining Magazine’s officially designated Entertaining Editors-at-Large, co-writers of our “Easy Entertaining” column, and in essence professional crowd-pleasers.
As...
You don’t need a crowd to grill outside the box
Tim and Lori Laird are Food & Dining Magazine's officially designated Entertaining Editors-at-Large, the writers of our "Easy Entertaining" column, and in essence professional...
Cooking with Ron — Lenten Fish Ideas (recipes)
Our Ron Mikulak considers two questions. First, how did Lenten Friday's piscatorial calendrical tradition begin? And second, besides, frying it in oil, what are...
Cooking with Ron — 4 Warming Soups (recipes)
When dusk starts to obscure the day at 4:30, when that cool autumn breeze turns into a face-chilling Arctic blast, when you curse yourself...
The Wallonian Farmhouse Ale Trail
Why Saison Dupont remains the Belgian-style country ale yardstick
My grandparents inhabited farmhouses, primarily because they owned farms and lived right where they worked. There...
Amaro — Anarchy in a Glass
The typical well-stocked backbar in Louisville – or anywhere in America, for that matter – gives off an amber glow as stately and authoritative...
Rye Not? — The Other American Whiskey
Bourbon drinkers are aware that their favorite whiskey, while distilled from a fermented grain recipe that is mostly made up of corn, usually also...
Stupid Food Trends (Humor)
This is the season when those lazy, hazy, crazy days of summer give way to the crisp, cool, clarity of fall. Swimsuits and summer...
Renaissance on Whiskey Row
How a once-rundown urban corridor has become a bourbon destination
In the decades between the end of the Civil War and the beginning of Prohi-bition,...
