FEATURE STORIES

The best each print issue has to offer. These are the stories each issue is built around.

Louis Le Français: A Timeless Take on French Cuisine

Some 4,285 miles east of New Albany, Indiana, lies the French village of Miradoux, where chef Louis Retailleau was born. Set in the agriculturally abundant Gascony region, Miradoux’s landscape is reminiscent of Kentucky or Southern...

Food & Dining magazine wins multiple photography awards for 2012 work.

A series of images published in Food & Dining last year collected top honors last month in the 39th annual Louie Awards, an event produced by the American Advertising Federation’s Louisville Chapter. The photos were...

MasterChef Winner Gerron Hurt Shares His Favorite Holiday Recipes

While we love entertaining and food prepping for our parties ourselves, we never turn down the chance to have chefs join us. Easy Entertaining By Tim & Lori Laird | Photos by Dan Dry  Winter 2018...

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...

From Good to Great — Anchorage Cafe spreads its creative wings

Something from here, and a bit from there, falls nicely into place at the Anchorage Café — an upscale (or is it traditional?) coffee shop in the heart of “downtown” Anchorage. A creation of Bruce...

Brasserie Provence – Traditional southern French brasserie

When he was just a 16-year-old serving tourists on the beach in his home city of Cannes, Guy Genoud knew that one day, he would open his own restaurant. He could envision every detail: It...

365 Days of Chocolate

The little girl who learned to cook in her grandmother's New Mexican kitchen has grown up to bring a sophisticated option to the candy connoisseurs of Louisville Metro. A few years ago, 29 year-old Erika Chavez-Graziano...

Ward 426

On April Fool’s Day 2014, Chefs Dean Corbett and Shawn Ward and their partners took over the kitchen of The Brewery. To long-time followers of the two high profile chefs, it might have seemed like...