The smoked air-dried ham of Alto Adige called speck is foundational to Tyrolean cuisine. That includes this Saturday’s barley soup.
French onion soup chases ‘les températures glaciales’
Parisians choose to eat outdoors at their beloved sidewalk cafes even in winter weather. No wonder they order onion soup gratinée.
Hungarian gulyás launches Soup Saturday
When we eat Hungarian gulyás soup at home, we don’t get the elegant serenade that accompanies the dish at Gundel in Budapest.
What to eat at Cincinnati/Northern Kentucky International (CVG)
In the interest of flying stain-free, I usually try to avoid messy foods when I’m in … What to eat at Cincinnati/Northern Kentucky International (CVG)Read more
Neat is nifty, but stirred into a cocktail might be neater
Bourbon on its own is a fine drink, but its sweet and complex flavors also make the spirit a fine ingredient for luscious cocktails.
Bourbon is not just for the glass
Bourbon’s versatility makes it a good component in both sweet and savory foods. I tried to taste as many as I could.
Bardstown proudly claims ‘World Capital of Bourbon’ title
Bardstown’s concentration of distilleries backs up its claim as the World Capital of Bourbon. Intriguing upstarts are adding to the legend.
Getting a clear-headed fresh start on another day of tastings
A brisk walk along the rivers and a hearty breakfast contribute mightily to a fruitful day of tasting Bourbon in northern Kentucky.
Old Bourbons never die — they just go back on the shelf
Revival Vintage Bottle Shop in Covington turns the hobby of collecting “dusties” into a window on the history of distilling Bourbon.