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Each with its own culinary tradition


Sorghum farmers become accidental artisans

On a recent Saturday morning, Danny Ray Townsend stood stirring a pan of sorghum over a hot hickory wood fire. The breeze came only now and then, wafting through the shed and carrying the syrup’s grassy scent to the crowds gathered around the mule-powered mill. “We’ve got little spoons and we give a hot sampling …

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Culinary Postcard: Louisville hotel offers art on the plate and on the wall

Louisville, Ky., of course, means bourbon. And the Cara-and-Dylan cross-country tasting trip certainly involved back roads and bourbon sampling in the Bluegrass State. They found dinner at Proof on Main held up well to the flight of bourbon with which they ended their day. The restaurant’s bar stocks more than 50 bourbons. Proof on Main …

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Go Against the Grain with Ky. stout and chocolate walnut pie

Kentucky is one of my favorite states. I first encountered the Bluegrass State while filming my graduate thesis film, a documentary about Southern music and culture, and was immediately drawn to its scenic beauty and rich history. While traveling its Appalachian hill country and the horse country’s rolling pastures, I came across some of the …

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Mint julep odds-on favorite at Kentucky Derby

On the first Saturday of May since at least 1875, mint juleps have won the Kentucky Derby. The cocktails made with smooth bourbon, simple syrup and fresh mint have been served among the blue grasses of Kentucky since the opening of Churchill Downs, the Louisville track where the race has been held ever since. The …

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Kitchen Sink: ‘Tis the season for bourbon balls

While touring several Kentucky bourbon distilleries this summer, I learned more about the pleasures of the spirit — in a glass and, unexpectedly, in a confection. Tours of Maker’s Mark, Heaven Hill and Buffalo Trace each end with a sampling of bourbon for visitors 21 and older. But every tourist, no matter the age, gets …

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Slide Show: What I ate on my summer vacation

We take our work seriously. So, wherever we were this summer, we ate. A lot.  Bonny Wolf was in Maine. Carol Guensburg was all over the place — in Wisconsin, North Carolina, Indiana, Kentucky and Texas. Michele Kayal went to Connecticut, Vermont and New Hampshire, and Domenica Marchetti did her eating in Michigan and Connecticut. …

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State pie project: Kurtz Kentucky creams

Since opening in 1937, Kurtz Restaurant in Bardstown, Ky., has become known for — among many other things — its pie safe and what’s inside. The pie safe doors are swung wide open to showcase a tempting array of cobblers, puddings and pies. “This is the most photographed spot in the restaurant,” says Marilyn Kurtz …

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Warming up to the hot brown

Throughout the 1920s, more than 1,200 guests a night would come to the Brown Hotel in Louisville, Ky., for its evening dinner dance. When they got tired in the early morning hours, they’d drop into the hotel restaurant for a bite to eat. Chef Fred Schmidt offered them ham and eggs until they got bored …

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