Letters from Lelia’s Kitchen

Letters from Lelia’s Kitchen: Greens on the grill

In F & D’s current print edition, our kitchen guide Lelia Gentle discusses the art of grilling, noting that grilled greens and vegetables have become favorites of hers — and it’s peak season at the farmers market. The old admonition applies: just don’t overcook. LETTERS FROM LELIA’S KITCHEN | Greens on the grill Yes, yes, […]

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Hot off the presses: The Summer 2025 issue of Food & Dining Magazine has hit the streets

The Summer 2025 issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online. Subscribe to our award-winning print publication and have it delivered to your door each issue. FEATURES PROFILE | MeeshMeesh: Well before a prestigious James Beard Award nomination raised Chef […]

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Letters from Lelia’s Kitchen: “Cooking with Eggs” (and shakshuka lessons)

In our current print edition, Lelia Gentle recounts a shakshuka lesson offered by a helpful North African cab driver in New York City: “You must roast the peppers and tomatoes yourself. Don’t used the canned ones!” She offers two additional egg recipes: okonomiyaki (a Japanese cabbage pancake, similar to a frittata) and shirred eggs, a […]

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