Pawpaw season has begun!
I mentioned in the recent F&D recipe story about pawpaws (below) that I would make a point to inform readers when paw paws are available at farmers markets. For two weeks now, I have been...
HOT OFF THE PRESSES — The Winter 2019 Issue is on the Racks!
Our Winter 2019 issue of Food & Dining Magazine is now available on newsstands and online!
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COMINGS & GOINGS |
A summary...
Humor — Happily Ever After… The Mouse that Hurled
I am not, as they say, a “Disney Person.” The waits that rival Soviet-era bread lines, the Malthusian crowds … such things give me the heebie-jeebies. I swore in college I would never go...
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 as the burnished chambers of an old-school attorney. As evidence...
Letter from the Editor: Food, foodways and their social markers
In 1749 the pseudonymous French cookbook author known as Menon published a work called La Science Du Maître D'Hôtel Cuisinier (roughly, The Skills of the Steward Chef). In it, Menon documents a form of...
A profile of Fernando Martinez — whose The Place Downstairs opens this week
Fernando Martinez has the golden touch with restaurants. Here’s why 2014 will be his biggest year yet.
It’s December 2013, and Fernando Martinez is weeks away from opening two new restaurants: a taqueria in the...
Humor — Thankspigging: the beginning of a new tradition.
The Thankspigging Manifesto.
On November twenty-something, most Americans will sit down to a Thanksgiving dinner. They will eat turkey with gravy, mashed potatoes, dressings and casseroles. They will finish with pumpkin pie, wipe their mouths,...
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...
HOT OFF THE PRESSES: THE SUMMER 2017 ISSUE OF FOOD & DINING HAS HIT...
Our Summer 2017 issue of Food & Dining Magazine is now available on newsstands and online!
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In this issue:
(PROFILE) Red Hog...
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. Often we splurge on shipments of heirloom varieties from Rancho...
