Articles Showing articles related to: Food & Dining
The Starving Chef Recipe: Sopapilla
Is it a churro or a cheesecake? Whichever category you put it into, this delicious dessert is the perfect end cap to your Hispanic-inspired meal or an easy dessert option for your next family gathering. Sopapilla Prep time: 15 minutesCook time: 40 minutesChill time: 8 hours Ingredients 2 cans sheet dough, room...
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From sweet corn and peaches to cabbage and cauliflower, Miles Farmers Market sources fresh, local produce grown right here in Ohio
The food you buy at most grocery stores travels an average of 1,500 miles to get to your plate. At Miles Farmers Market, however, fresh produce only crosses several country roads to find its way to the store—and to your table. “A lot of our produce is picked in the morning and is on our shelves the same day,” says store manager...
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Enjoy dry or sweet Rieslings with a wide variety of cheese and food
Do you like it dry or sweet—your wine, that is? And come to think of it, what makes a wine dry or sweet to begin with? For these questions we turn to Jim Sperk of the Northern Ohio Wine Guild. “During the fermentation process, yeast converts the sugars in the grapes to alcohol,” says Jim. “If the fermentation process goes to...
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Get to Fig Leaf Coffee now to find out how to make the world’s best cup of coffee
How do you take your coffee? Strong, with cream, sugar, or even bourbon? We like it the way we like it. However, there is an ideal way to brew coffee that just might change the way you enjoy yours. Coffee education is like discovering a whole new world. At Fig Leaf Coffee, we teach you about each type we offer and how to enjoy your best cup at...
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Blue Heron’s wildly popular Sunday Brunch is back and they’re piling on the good stuff
You may think you’ve seen it all when you’ve experienced Blue Heron Brewery’s spectacular Hail Mary Bloody Mary. Maybe not. That’s because Ben Erjavec, executive chef and co-owner of the Medina establishment, can’t keep from pushing the envelope on fun and creative cuisine. And that he has done again with the re-introduction of...
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