As a chef, it’s not uncommon for Suzy DeYoung to make foods from scratch that others might pick up at the supermarket. While some of those items might be complicated or time-consuming—one stands out to her as a dish that…
Change the seasoning to create a variety of cracker flavors.
Turkey breast, cannelloni or Great Northern beans, corn, chicken broth and spices combine in this 30-minute chili.
Roast poblanos on a grill until slightly charred for the best flavor.
Garnish this tomato soup with a chiffonade of romaine lettuce, blue cheese crumbles and crispy bacon to serve as BLT Soup.
North High Brewing and Ohio Farm Bureau have created a special edition beer commemorating Farm Bureau’s 100th anniversary. “Cover Crop” will make its debut at OFBF’s annual meeting in December and will be available throughout 2019 wherever North High beer is sold.
Need a quick and easy go-to dish for a holiday party? This casserole is rich, decadent and certainly an indulgence but it’s hard to pass up the combination of sweet corn, smoky bacon and tangy sour cream. While you can use canned corn, fresh, local corn is an even better idea.
Forget the fondue pot. This fondue bakes right in the pumpkin. It practically screams “take me to Thanksgiving!”
The holidays are definitely a time for indulgence, but by tweaking a few of the ingredients, including use of whole wheat pastry flour, indulgences just got a little healthier. This also is the perfect way to get the kids involved in the holiday baking.
Using angel food cake and whipped topping allows this recipe to come together easily. It might just be the sweet, light dessert that Christmas party is calling for.