Shannon Smith has three nutrition-related licenses and leads classes for the Ohio State University Extension Office.
PEMBERVILLE — Sometimes, it’s not the quantity, but the quality that matters.
A recipe from Latvia has been Americanized over the last 50 years.
PERRYSBURG — Barry and Sandy Deutsch get into the St. Patrick’s Day holiday spirit with their Instant Pot Cabbage Soup that is a new twist on an old recipe adapted to a modern kitchen tool.
Baklava isn’t a dessert to whip up because you have a few minutes free. It’s going to take you a while, but the end product is worth it.
When Ethan Jordan thinks of his favorite childhood winter memories, there’s snow forts, snowball fights, sledding — and Fried Shredded Wheat.
CYGNET — Wanda Goris’s design style is a lot like her cooking: unpredictable with impeccable results.
A recipe first made in high school has stood the test of time and remains a favorite 40 years later.
Lebanese Stuffed Grape Leaves are a family construction project for Mark Strausbaugh and his six kids.
PORTAGE — Oh, if this cookbook could talk.
PEMBERVILLE — Many firefighters hone their cooking skills while working 24-hour shifts at the station. Steve Stachoviak had that in his repertoire before he joined the fire department.
With the Super Bowl less than three weeks away, it’s not too soon to start planning the party — and the menu.
A Bowling Green pre-teen has made a gift of a dessert that he calls 12th Night Cookies.
Betty Winslow’s Rum Ball cookies smell like Christmas, with their sugary topping and liquor-based core. But if you’re making them, you need to start thinking about it around Thanksgiving.
Pumpkin pie is a standard for both Thanksgiving and Christmas meals for many holiday tables.
PEMBERVILLE — Take a step back from the traditional red chili and give this White Chili a try.
Adriane Weisert whipped up an updated holiday icebox cake while being a mom on the run.
Tired of applesauce, apple pie, baked apples, apple crisp, apple dumplings, apple salad and baked apples, but still looking for a way to enjoy the fall harvest? Try this Raw Apple Cake recipe, offered by Michelle Crook of Bowling Green.
While Marshall Goldstein is today’s cook’s corner, his chef’s corner is a regular feature at the Heritage Corner Health Care Campus.
Are you looking for a pumpkin dish next week that is homemade and not challenging to make?
Holly Bird has updated her grandmother’s blueberry crepe recipe for the fitness-minded person who also enjoys eating.
NORTH BALTIMORE — If the fall leaves and pumpkins remind you that Thanksgiving is approaching and you need an idea for a dessert, this cook’s corner is for you.
On any given day, you’ll find Andrew Vogelpohl rocking out to music, behind the camera or in the kitchen.
GRAND RAPIDS — It’s always a fiesta when friends Carole Sarkan and Janeen Euler are together.
LIME CITY — This firefighters loaded pizza has more than one cook, because the guys who make it are part of a department that works together like a big family.
Cheese balls were the ticket to new friends for Heather Jordan and the award-winning dried beef cheese ball is her favorite.
Despite the summer-like weather that seems to be continuing into the fall, it is not too early to start planning on soup options for dinner or lunch as autumn arrives — at least on the calendar.
Susan Spencer has advice for any parent sending a child to school with a packed lunch.
MAUMEE – The twist to making Shannon Holleran’s award-winning pretzels isn’t in the dough, the right amount of salt or the dipping sauces.
BAIRDSTOWN — Shelly Simon is continuing to grow her resume of winners at the Wood County Fair.
One potato, two potato, these potatoes do more — like make candy.
Fresh herbs and vegetables – particularly those from your own garden – always give an extra wow to any dish.
Turn back the calendar to a simpler time — and an old fashioned recipe that spans time.
GRAND RAPIDS — Krystal Szabo is a trained chef from the prestigious Le Cordon Bleu Institute of Culinary Arts in Pittsburgh — but don’t try to eat this recipe.
If you’re looking for a quick and easy meal that can feed one with some left over for lunch the next day, this recipe is for you.
Carol Hardy has deep family ties to the Wood County Fair, so with the fair running this week, it is an appropriate time to share one of her recipes.
Holly Hartlerode Kirkendall’s last cook’s corner was a bit of an adventure.
West African Groundnut Stew is the peanut dish that unites African cultures separated by languages.
The Tontogany American Legion has hit the jackpot with Debbie Hafner.
Flo Klopfenstein is a pro in the kitchen – so much so she made her own meal and cake for her wedding because she didn’t trust anyone else with what she wanted.
Callaloo is a side dish from Trinidad that completes any home-cooked dinner. This recipe is Ewart Skinner’s family recipe, as prepared by his grandmother — if she had to make it in Ohio.
PERRYSBURG – A need to shake things up in the kitchen led Kay-Lynne Schaller to create her Mediterranean Salmon.
Unlike the sharks Jane Kervin sometimes catches while fishing in Florida, this Caribbean recipe is a definite keeper.
Armed with her Georgetown law degree, Corinne Gordon knew what she wanted to do — and it wasn’t sitting in a courtroom or office.
Johnny Appleseed Crisp is an award-winning hometown Latta family favorite that is helping to fund March of Dimes research for mothers and babies.
RUDOLPH — At first glance, Cherry Berries on a Cloud sure looks like cheesecake.
PERRYSBURG — The buzz around Tropical Hummingbird Cake is the alcohol.
GRAND RAPIDS – Pineapple pie sounds interesting, right?
If you’re a believer that everything’s better with bacon, then try the Kersten family German Potato Salad.
Evolving into a vegan diet and lifestyle is not something that can usually be done overnight.
NEW ROCHESTER —Holiday traditions vary from family to family, but Kathy Frederick has a great one that has remained popular with her family for more than 50 years.