Preheat the oven to 400 degrees. Line a 9 x 13 glass baking pan with parchment paper and spray with olive oil cooking spray. Combine the oil, rosemary, 1 tsp. salt and pepper. Set aside. In a large bowl, whisk…
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Pour a tablespoon of olive oil over the acorn squashes and sprinkle with paprika, salt and pepper. Bake for 50 to 60 minutes, until the…
Combine the sugar, yeast and water. Stir to dissolve the yeast. Stir in the flour in small increments at a time. Stir in 1 ½ teaspoons of salt and the onion. Mix well, then knead on a lightly floured board…
Cobb salad is a simple, but tried and true favorite on a warm summer day. This version offers a special dressing.
Bored with breakfast standbys and looking for a challenge? This interesting dish may be just what you’re looking for.
Warming up on a cold night with comfort food like this never tasted so good. From the November/December 2019 Our Ohio magazine.
This dish is slowly made and boldly rich in the flavors of the season.
A simple, but fancy dinner for two may just be what the doctor ordered to usher in the holiday season with this yummy centerpiece dish.
Combine all of the ingredients and simmer on low heat until it begins to thicken, about 10 minutes. Move spare ribs to a hot grill, brushing with the sauce once heated through.
This tasty soup is practical in two different respects. First of all it is served chilled, so it’s bound to cool you down during the hazy days of July and August. Plus, just how many zucchini breads can one person make? It’s another way to use up all that zucchini from your garden (or your neighbor’s).