Deep Dish
A classic cookie with a silly name
An upcoming move has made things hectic around my house lately. The stress of constant productivity — packing, cleaning, yet another trip to Goodwill...
Food for the body and soul
here’s nothing like 14 hours of travel by plane, train, bus and automobile to suck the life force out of you. It doesn’t matter...
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...
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...
Black Pepper Pho keeps the menu small and the quality high
You may have noticed that menus are shrinking. No, that’s not an index card on your table, that’s the menu.
People like it that...
The joy of ice cream
When Ian Clark set out to open Heifer and the Hen, his goal was maybe a little different from other ice cream shops.
“We wanted...
The healing power of pho
I’ve had strep throat three times in as many months. For a 31-year-old who doesn’t work with children or in a hospital, this is...
Fill up on bread
We’ve all been there: Sitting at dinner, surrounded by loved ones, and out comes a basket of bread. Without fail, someone says, “Don’t fill...
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...
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...
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...
Wild Standard sets the standard
When I was a kid, my parents used to bundle me up in the back of my mom’s old Pontiac Grand Am at some...
