A virtual visit with her sister gave Leah Pekarik her idea for an Easy Potato Salad recipe, perfect for summer picnics or to have around the house as a dinner side dish.

PERRYSBURG — Leah Rochester has created a basic recipe for chicken and turned it into a work of art.

Ebelskivers are a traditional breakfast favorite, from the Danish side of Jenette Yocom’s family.

WALBRIDGE — Caryl Stone’s sassy salsa combines two of her favorite things: sweet and heat.

An old recipe can be made new again with the addition of just a couple ingredients.

Calla Higgins is a three-time chili cook-off winner with her Buffalo Chicken Mac & Cheese, which she created as a bit of a protest.

Those who know Linda Kettinger may be shocked by what she’s selecting for a cook’s corner feature.

When Anastasiia Kryzhanivska wants a feeling of home, she doesn’t fly to see her family in Ukraine. Rather, she whips up a batch of Borscht.

Freshness is a key for Marco Nardone when making his mother’s classic Italian lasagna.

Couch sitting on another coronavirus night in the house, my daughter announced her latest food craving: Coach’s Cheesy Potatoes.

Katie Stechschulte has been counting carbs for so long, she can now look at her plate of food and know if there are enough to tide her over.

Kali Hammer’s Funfetti Cake Dip is a fluffy dessert that can be whipped up in 15 minutes flat.

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.