Deep Dish
The wealth of dumplings
Sometimes you just need some home-cooked food, but, you know, not at your own home.
On Broadway, just across from Ideal Market, is Flower Pepper, a...
Surviving the Hill
For reasons I won’t attempt to detail in this column, University Hill proves to be a difficult place for many locally grown restaurants (and...
When veggies are the star
In the heart of downtown Louisville, tucked just far enough away from Main Street to create a mood entirely its own, Zucca’s stucco storefront...
Back in vogue
Corned beef was one of those foods that sat perennially in the pantry of my parent’s kitchen, opaque jelly covering pinkish meat in an...
Mandala Infusion is here to serve
A string of prayer flags flutter over Mandala Infusion. Even in the oppressive heat, a sense of peace is palpable — seems the prayer...
Mumtaz Mediterranean Food offers a taste of the Levant
Bear with me through a very abbreviated history of Lebanon.
Situated in a region the Hebrew Bible calls Canaan — the land just west...
Giving soup a good rap
At some point in John Steinbeck’s novel East of Eden, Samuel Hamilton comes down with a hallucination-inducing fever that puts him out of commission...
Ten ways to eat better…
Once upon a time, home cooks used everything from their meats and vegetables: stems and peels and bones and fat. We’ve been conditioned to...
Cold day, hot soup
Thanks to Frontier Airlines for the last minute canceling of regular Deep Dish writer Caitlin Rockett’s flight home, readers of this ordinarily informative column...
What food says about who we are
Think about how you define yourself — hair color and style, jewelry, clothes, car, nail polish, piercings, tattoos, musical taste, home décor, job; these...
The classiest taco
Hi. My name is Caitlin and I’m a taco addict.
I’m only slightly ashamed to admit how often I eat tacos — but I...
