Comfort cookie-making this year will stretch far beyond the Christmas season, and this recipe fits the bill perfectly. Recipe from the January/February 2021 Our Ohio magazine.
Pull cooked meat apart and serve in choice of shell—corn, flour, hard or soft.
Crispy tostadas are Mexican “open-faced” sandwiches, which are flat taco shells that hold layers of toppings. They’re festive and easy to make, especially after a day of perch fishing on the lake. Place the fish in a baking dish and…
This flavorful dish, next to chicken or lamb, has a tendency to steal the show. Make extra for when the guests say, “More, please.” Why a combination of dried and fresh oregano? Dried is intense in flavor and can hold up in the heat of the oven. Adding fresh adds a bright minty flavor at the finish.
Roasting garlic mellows even the most pungent varieties, turning firm cloves creamy enough to spread on bread, add to dips, mix with vegetables or stir into soups. You’ll love the versatility of this “condiment” that’s good to have on hand when you want to add a burst of garlic flavor.
Apples from Rittman Orchards and all across Ohio begin coming on from mid-summer through late fall presenting many opportunities to make this salad. Be sure to mix the flavors, textures and colors of the apples to balance the look and taste.
Baking plump, juicy grapes into this easy focaccia is a special treat for family and dinner guests. For a special touch, add a light drizzle of quality olive oil over the top while the bread is still warm.