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.
Ohio’s cheese makers are a crafty bunch.
Old methods bring new life to a southwest Ohio farm
Farm family finds its fit in Cleveland cuisine
There’s more than one way to cook fresh, Ohio sweet corn but the first rule is cook it the day it’s picked when it is at it’s best in terms of flavor and texture. Steaming, boiling or microwaving are easy ways to finish tender ears to perfection, but if the grill is heated up, consider tossing the ears on the fire and enjoying the smoky flavor that this method delivers. Make a few ears or a bunch for a crowd.
This pie includes a thin layer of cream cheese with the homemade filling.
Customers find Stacy strawberries hard to resist
Young Ohio family hopes to put a face with farming
Ready-cut stew meat is easy to find in the meat case but if you’re inclined to cut your own there are a variety of cuts from the shoulder or rear that will do including chuck shoulder or roast; bottom or top round roasts; rump roast; or English roast. Trim away some of the fat before cutting the meat into 1-inch cubes.