Sue Harder could have a wall of ribbons in her house if she chose to display her successes at the Pemberville Free Fair.
Sometimes a name is close enough — and that’s the way it is for Pastor Gary “Satch” Saunders and the hamburgers that a host of basketball players and Sunday school kids associate with him.
Author Beth Harbison said she would not be offended at all if a reader wants to change her Sweet Heat Sauce recipe.
After a day on the bench as Wood County Common Pleas judge, Matt Reger retires to his kitchen to wind down.
Every Thursday, Debbie Hafner can be found in her Grand Rapids kitchen, cooking for 50.
A life at sea led to a love of books, writing and fine food for Lawrence Coates.
NORTHWOOD — Bake it, grill it or order it from a favorite restaurant.
PERRYSBURG — Pop one of Cyndi Sculfort’s delectable desserts into your mouth and be ready for a taste sensation — times two.
PERRYSBURG — Grandma Lou’s recipe for pasta and spaghetti sauce is alive and well after skipping a generation in Denise Phillips’ family.
You won’t need a cup of coffee to dunk this biscotti in — the biscuit is soft enough to eat all on its own.
WESTON — Golden Key 4-H Club members love to cook, bake and eat.
Abigail Cloud discovered her Herbed Chicken and Couscous while on a flight to England.
Mushroom lovers, rejoice.
Mahi-Mahi Ceviche is just as cool and colorful as its name.
A patriotic parfait is perfect for celebrating Fourth of July.
Anabel “Ann” Stubbs grew up as the sweets-maker in her family, and that experience has paid off with the muffins she now makes.
Tammie Simon’s Soft Cut Out Cookies look almost too good to eat.
This basic Avocado Sandwich is the fuel for music and art travel of pop culture teaching professor Matt Donahue, Ph.D.
Amy Barber Rybak referred to a trusted cookbook when she picked the recipe for this week’s Cook’s Corner.
WESTON — Almost all the food groups make an appearance in Laura Schonlau’s Tomato Pie.
It’s all about taste for Brian Young, who has brought a little bit of the party life of Kenosha, Wisconsin, to Bowling Green, with his Wisconsin Style Italian Beef.
Need a go-to recipe as the weather warms up for a picnic or potluck?
Home is where the heart is for Faith Olson-Elsea.
Tiffany Scarola’s Paleo Twix Bars are a healthy gluten-free favorite among her friends that evolved as an adaptation to special dietary needs.
Mousumi Mallik’s chicken rolls can be a taste test of Indian food, without investing a fortune in ingredients.
PERRYSBURG — With four children under age 9, sometimes breakfast for dinner is the easiest and most pleasing meal choice for the Weisz family.
Jennifer Roos is introducing area cooks to the Sleadd family recipe for Derby Pie, the annual traditional dessert served during Kentucky Derby-related events in her hometown of Louisville.
JERRY CITY – Why yes, there is a way to make a gluten-free cheesecake.
It took Terry Burton five attempts to master potato boxty.
Dawn Hubbell-Staeble’s COVID-era Crock-Pot Casserole came together out of necessity and some mistakes in online grocery orders.
PERRYSBURG — Put a little zing in your spring with this Powerful Purple Smoothie.
PERRYSBURG — Sink your teeth into a slice of Ari Collins’ sweet babka bread and the first tantalizing taste to savor is the rich chocolate.
A classic cookie has a new name, thanks to the pandemic.
A slow cooker is a staple in Jason Miller’s kitchen.
PERRYSBURG — Artist Robert Vanitvelt has applied his creative skills to artisanal pies.
Cookbook author Nancie McDermott is on a mission to feed some fun into baking and filter out the fear.
NORTH BALTIMORE – Paula Beaupry rings in the new year with Taco Tartlets.
When there’s a special family occasion that requires a meal, my brother-in-law is the one we call.
11-year-old Emerson Jordan is carrying on the Grandma Cookie’s Cut-Out Cookie recipe tradition for Christmas.
It’s not February and Mardi Gras, but this Cajun Chicken and Sausage Gumbo will transport you to the Big Easy nonetheless.
It’s 2020, why not have a dessert — or two or three — over the upcoming holidays?
PERRYSBURG — Frozen Scones are a quick hot treat that can be made unique for any occasion.
Amish Friendship Bread is the gift that keeps giving this holiday season.
As her taste buds evolved, Mary Natvig has switched up her holiday menu — but still keeps a favorite: Norwegian Christmas Kringler.
The holidays haven’t been too kind to Char Rehklau lately.
Leanne Hershberger made a life choice early last year.
PERRYSBURG — Emily Davis’ Manicotti seems like the usual manicotti — until you get to the end of the ingredient list.
An Asian-Mexican Fusion Mexican Hot Chocolate Boba Tea is a new favorite drink created by Robyn Perry.
Kristen Endicott credits her grandma for her baking skills.
LUCKEY – If you see smoke coming from Jody Eaton’s backyard on a cold, drizzly day, don’t panic. It’s just the grill.
The broth is everything in the Chicken Adobo that Cynthia Mahaffey makes in her slow cooker.