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...
Easy Entertaining — Hot Dogs & Board Games
Sometimes entertaining isn't about the most complicated recipes and chic tableware. It’s about getting together with people you like without having to spend hours of preparation.
Keeping it easy and fun is as simple as hot dogs...
Afternoon Archive: Q & A with Chef David Danielson of Churchill Downs
We're combing the archives for items of interest, and this 2014 interview by Michael L. Jones with Chef David Danielson remains fascinating. How does he feed all those people at Churchill Downs on a...
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...
Cooking With Ron: Bountiful Berries
To show you how old I am, I remember when fresh berries were markers of the seasons. Strawberries appeared only at the height of spring, in late May or early June, and heralded the...
Carlton, Food & Dining writer, nabs 1st place in travel writers contest
Yep, we’re proud: One of our own feature writers, Carla Carlton, grabbed a first place honor in the Midwest Travel Writers Association’s 2013 Mark Twain Awards.
Her feature, “NuLu Redux,” featured in our winter 2012...
3 Decades, 4 Stars— Equus Turns Thirty
After 30 years, Equus and its owner-chef Dean Corbett are still cooking for fans in St. Matthews
In August, Equus reached a milestone few restaurants in Louisville's history have achieved: 30 years in operation.
Chef-owner Dean...
HOT OFF THE PRESSES: THE FALL 2017 ISSUE OF FOOD & DINING HAS HIT...
Our Fall 2017 issue of Food & Dining Magazine is now available on newsstands and online!
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In this issue:
(PROFILE) August Moon —...
Tips on choosing your personal coffee
Since my passion for coffee is solidly evident, friends and acquaintances approach me asking me for recommendations, or a personal favorite of my own. The task can be a challenge. Coffee is produced in...
HOT OFF THE PRESSES — THE SPRING 2018 ISSUE IS ON THE RACKS!
Our Spring 2018 issue of Food & Dining Magazine is now available on newsstands and online!
Sign up here for our free digital subscription and every new issue delivered to your inbox .
In this issue:
The Rise of West...
