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Food & Dining Magazine
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The Silver Dollar, now serving whiskey by the drink (again)
Chef in a Box ( April 14 and 15): SOLD OUT…
Starting today, Indiana’s mask “mandate” is lifted
Edibles & Potables: Common Haus, a German-style eatery, coming to Jeffersonville
LATEST NEWS
OPENINGS & CLOSINGS
CHEFS
Edibles & Potables: Jeff Jarfi, Anoosh Bistro and authentic Moroccan cuisine
A new chapter at Decca as chef/owner Annie Pettry moves on
Women’s night: Kentucky Duchess Snack Queen Pop Up at Honeywood on…
A conversation between Kentucky chefs Ouita Michel and Samantha Fore
Chef Edward Lee on 2020: The power of a meal is…
FOOD
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Recipes
Edibles & Potables: “Chop Suey” – or how Chinese food came…
Edibles & Potables: Marmite and the unanticipated persistence of umami
It’s St. Patrick’s Day; time to go outside and plant your…
Edibles & Potables: Mediterranean tastes great; just leave “diet” out of…
DRINK
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Beer
Bourbon
Drink Recipes
Spirits
Wine
Bourbon News & Notes: Wyoming Whiskey auction; also Kosher whiskeys and…
Hip Hops: Pursuing Żywiec Porter, 1987 – 2002 – 2018
Bourbon News & Notes: Woodford Reserve $1,000 Mint Julep; Bardstown Bourbon…
Hip Hops: New brewery (Epiphany), new sites (AtG, Goodwood) and new…
CALENDAR
The return of Kegs & Eggs at Lou Lou, Kentucky Oaks…
Samantha Fore’s Sri Lankan Southern fusion at Hermitage Farm’s Sunday Supper…
APRON’s 9th annual dine-around, but differently in 2021
Jonathan Searle anchors Barn8’s next Sunday Supper Series on Feb. 21
It’s 2021, so “kissy-face” Valentine’s Day adapts to “face covering” COVID
MAGAZINE ARCHIVES
Spring 2021 (Vol. 69)
Fall 2020 (Vol. 68)
Spring 2020 (Vol. 67)
Winter 2019 (Vol. 66)
Fall 2019 (Vol. 65)
Summer 2019 (Vol. 64)
Spring 2019 (Vol. 63)
Winter 2018 (Vol. 62)
Fall 2018 (Vol. 61)
Summer 2018 (Vol. 60)
Spring 2018 (Vol. 59)
Winter 2017 (Vol. 58)
Fall 2017, Vol. 57
Summer 2017 (vol 56)
Spring 2017 (Vol. 55)
Winter 2016 (Vol. 54)
FALL 2016 (VOL 53)
Summer 2016 (Vol 52)
Spring 2016 (Vol. 51)
Winter 2015 (Vol. 50)
Fall 2015 (Vol. 49)
Summer 2015 (Vol. 48)
Spring 2015 (Vol. 47)
Winter 2014 (Vol. 46)
Fall 2014 (Vol. 45)
Summer 2014 (Vol. 44)
Spring 2014 (Vol. 43)
Winter 2013 (Vol. 42)
Fall 2013 (Vol. 41)
Summer 2013 (Vol. 40)
Spring 2013 (Vol. 39)
Winter 2012 (Vol. 38)
Fall 2012 (Vol. 37)
Summer 2012 (Vol. 36)
Spring 2012 (Vol. 35)
Winter 2011 (Vol. 34)
Fall 2011 (Vol. 33)
Summer 2011 (Vol. 32)
Spring 2011 (Vol. 31)
Winter 2010 (Vol. 30)
Fall 2010 (Vol. 29)
Summer 2010 (Vol. 28)
Spring 2010 (Vol. 27)
Winter 2009 (Vol. 26)
Fall 2009 (Vol. 25)
Spring/Summer 2009 (Vol. 24)
Winter 2008-09 (Vol. 23)
Fall 2008 (Vol. 22)
Summer 2008 (Vol. 21)
Spring 2008 (Vol. 20)
Winter 2007 (Vol. 19)
Fall 2007 (Vol. 18)
Summer 2007 (Vol. 17)
Spring 2007 (Vol. 16)
Winter 2006 (Vol. 15)
Fall 2006 (Vol. 14)
Summer 2006 (Vol. 13)
Spring 2006 (Vol. 12)
Winter 2005 (Vol. 11)
Fall 2005 (Vol. 10)
Summer 2005 (Vol. 9)
Spring 2005 (Vol 8)
Winter 2004 (Vol. 7)
Fall 2004 (Vol. 6)
Summer 2004 (Vol. 5)
Spring 2004 (Vol. 4)
Winter 2003 (Vol. 3)
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FOOD
Edibles & Potables: Six links for good reads, no waiting
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August 2, 2020
CHEFS
Edibles & Potables: Tunde Wey’s radical thinking about restaurants
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COLUMNS
Letter from the Editor: a new weekly column by Marty Rosen
Marty Rosen
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May 6, 2020
