food

The Hot Brown is to Louisville like deep-dish pizza is to Chicago. For nearly a century, the open faced “sandwich” has represented the Bluegrass State. In a special edition of LPM’s Now Eat This, we take a look at the history of the iconic dish.

A new Kentucky law allows alcohol confiscated from closed criminal investigations by the state’s alcoholic beverage control agency to be auctioned. Online bidding on one sale with some tough to find bourbons opens Wednesday and closes at midnight on Dec. 11.

Vietnam Kitchen has bonded with the community in south Louisville and beyond over thousands of orders of curry, pho and dumplings. And after 30 years, the owners want to retire, leaving the restaurant’s future uncertain.

Kids in the kitchen: chaos or bliss? NPR's Ayesha Rascoe and her children join Mark Bittman to try out some kid-friendly recipes from his new book "How To Cook Everything Kids."

After three decades in Southern cuisine, Lee's next culinary chapter explores Korean American cooking, moving beyond traditional recipes and fusion concepts.

Abyssinia has been serving Ethiopian cuisine in downtown Louisville for more than a decade. The owners emphasize the experience of Ethiopian hospitality along with good food.

Blak Koffee just opened its second location in west Louisville. The owner says it’s a testament to community, family and faith.

In a special episode of LPM’s newest series about food “Now Eat This,” Louisville Chef Anthony Lamas talks about success, jobs outside of the kitchen and his friendship with rapper Jack Harlow.

Across the Gulf South, small Black-owned farms are finding ways to use climate-friendly practices to grow crops while also addressing long-standing injustices.

Through the love and loyalty of its customers (and plenty of chicken shawarma) Safier Mediterranean Deli has become one of downtown Louisville’s most iconic restaurants.