In Our February/March 2016 Issue

By Ann Curtis | Last Updated November 10, 2016
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February/March 2016 Issue Louisville Cover Art

 

 

Food For Thought

Waiting for a new issue of Edible is akin to waiting for Christmas morning as a child. The anticipation builds as delivery day draws closer. The fruits of our labor realized after months of planning, researching and writing, and hours of reviewing multiple drafts of every word, every page — front to back, back to front, repeat.

When I feel the beauty of the printed version in my hands, excitement ceases for a moment and a chilling jolt races down my spine (usually followed by a hot flash!). What if we missed something? What if I was blinded to a big oops that is blatantly obvious in print? It’s a brief but terrifying feeling.

This past issue we had an oops.

In the December/January issue, we inadvertently left out 4 tablespoons of butter in Tomese Buthod’s Rosemary and Cheese Crackers recipe on page 20. While the error is easy to remedy in the online recipe on the Edible website, we can’t recall the thousands of printed magazines that are tucked away on cookbook shelves to be referenced years later. Oh, the guilt.

The corrected recipe is offered here. Please feel free to cut it out and paste it over the recipe in the December/January issue.

These moments remind me that while we strive to be perfect, we are a human endeavor at best. We are challenged to learn from the mistakes and do better next time. Each issue brings new lessons, and we appreciate your patience as we continue to learn.

I am also reminded that mistakes can also be the portal to opportunity. Whether it be a botched recipe, invention or business venture, mishaps can often lead to new discoveries, innovation and success in ways we couldn’t have imagined.

As we pick ourselves up and move on, I remember the purpose of our endeavor: to celebrate our local farmers, chefs, artisans, businesses, distilleries and most of all you, our readers. You are the key ingredient in our recipe and we are sincerely grateful for your support.

Now, per Julia’s advice: Let’s be fearless and have some fun!

-Ann Curtis, Managing Editor

Wet Your Whistle

Thistles of New York, a signature drink of Distilled at Gratz Park Inn in Lexington
Thistles of New York, a signature drink of Distilled at Gratz Park Inn in Lexington and patron favorite was created with Cardamaro, a unique amaro, or liqueur designed to aid digestion.

Liquid Broth: Well-Made Broth

Well-made broth makes many dishes tastier and healthier

Good Times Between the Covers

row by row talking with gardeners
For two and a half years, Katherine J. Black crisscrossed Kentucky, interviewing home vegetable gardeners from a rich variety of backgrounds. Row by Row: Talking with Kentucky Gardeners is the result...

Home Field Advantage: Seeds Thrive Best When Bred for Their Locality

dried seeds in jars
Seeds thrive best when bred for their locality

Black Currant Oatmeal Scones

Black Currant Oatmeal Scones
You can make these scones with just about any kind of dried or frozen fruit — dried cranberries, chopped dates, chopped dried apricots, raisins, frozen tart cherries, raspberries, blueberries…

Discover and Enjoy Winter's Bounty in Southern Indiana

snow covered land and barn
Southern Indiana does not lie dormant when the leaves fall from the trees. The winter months are abundant with natural, cultural and culinary possibilities to coax you off the couch and heighten your...

Around the World to ‘Local’

Chef Bob Perry prepares a dish of Ubatuba Paprika Chicken topped with Buttermilk Crème Fresh
Travels helped shape champion of home-grown cuisine

Mexican Getaway: Take a Sunny Trip South in Your Own Kitchen

mexican enchilada with enchilada sauce
February and March are some of my favorite days in the kitchen. This time of year is perfect for some dishes that take a little time, but aren’t too taxing on the brain. A Mexican-inspired menu is a...

Rosemary and Cheese Crackers

Rosemary and cheese crackers
This recipe for rosemary and cheese crackers creates a flavorful and unexpected combination that lead to the perfect afternoon snack.

Korean Noodle Soup

Korean Noodle Soup
This recipe makes one of the most delicious chicken soups I can imagine eating. The list of ingredients looks long, but it’s basically broth, noodles and some shredded toppings. Substitute another...

Very Chickeny Chicken Noodle Soup

Very Chickeny Chicken Noodle Soup
This recipe for Very Chickeny Chicken Noodle Soup is a delicious take on a classic winter recipe.

Chicken Broth

chicken illustration
This homemade chicken broth recipe is great for winter colds and warming the spirit.

Lentil Soup with Lemon Zest and Garlic

This Lentil Soup with Lemon Zest and Garlic Recipe combines lemon zest, parsley, garlic and olive oil, which lends to the ideal flavor blend for a delicious fall soup.

Mushroom Soup

This recipe for mushroom soup is easy to make and warming for a chilly winter day.

Ubatuba Chicken Paprika

Ubatuba Chicken Paprika
This recipe for Ubatuba Chicken Paprika is highlighted by paprika and deglazed in white wine.

Enchiladas

You can make enchiladas with almost anything. This chicken and green olive combo is one of my favorites, but you can use ground beef, shredded pork, beans, vegetables — whatever you like and have on...

Mocha and Hazelnut Mousse Cake

Edit Recipe
This Mocha and Hazelnut Mousse Cake recipe is a Mexican-inspired dessert contributed by a Mexican chef who had a fond memory of a sweet he got from street vendors when he was a child.

Enchilada Sauce

Enchilada Sauce
This Enchilada Sauce Recipe is perfect poured over enchiladas or any other dish that may need a highlight of spice.

Tepary Bean Salad

This Tepary Bean Salad can be served as a side dish or over lettuce or cooked wheat berries for a main dish.

Tepary Bean Hummus

Bring family and friends together for this holiday appetizer that is great paired with chips, veggies, crackers, and more!

What’s happening near you

November 23 | 10:00 AM - 3:00 PM

Thanksgiving in the Archibald Cochran Ballroom

Galt House Hotel
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November 23 | 12:00 PM - 5:00 PM

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