St. Patrick’s Day calls for a traditional corned beef dish, a simple preparation but oh so tasty. Leftovers, if that’s possible, make a great sandwich the next day.
If you’re looking for an easy way to tackle the big job of pitting a lot of cherries for a recipe, grab a paper clip.
Earthy, green, nutritious and economical, kale is the new kid on an old block and its versatility is amazing, as you’ll find out with a batch or two of this pesto.
Ohio’s cheese makers are a crafty bunch.
Add a batch of pear sauce to the holiday menu this year. It’s easy to make that day or up to a week ahead of time. It’s a wonderful accompaniment to roasted meats, especially turkey.
Stuffing is stuffing when it’s cooked on the inside of the turkey. When it’s prepared and baked on the side, it’s dressing. Either way, there’s never enough to go around. This recipe lends itself to your own adaptations so go ahead and add whatever your taste buds desire—sautéed mushrooms, chopped apples or nuts, sage or rosemary.
Turkey is central to a Thanksgiving menu, the dish that all others revolve around. Make sure you’re armed with the techniques that will result in a juicy, succulent bird. One of the most important is the resting time. Don’t skimp on that.
The tiny cousins of carving pumpkins with names like Munchkins, Little Goblins and Jack Be Nimble are perfect single serving, edible containers for sweet filling like ice cream pudding or custards. Don’t forget that savory options like rice and risotto dishes are good options, too.
Old methods bring new life to a southwest Ohio farm
“Shrubs” have been around since colonial times but attention to local and seasonal fruits has revived their popularity. They begin with a gently cooked syrup of seasonal fruit, sugar and vinegar that’s mixed with club soda or used in a cocktail. Properly blended, it has a flavor that is both tart and sweet to quench a summer thirst and stimulate the appetite.