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.

Julie DiBartolomeo has zucchini bursting out of her Bowling Green garden almost everyday this time of year.

Got a freezer full of walleye and don’t know what to do with it other than fry it?

One of Emily Hubbell-Staeble’s favorite summer recipes is a Cherry Tomato Tart.

The Kentucky Derby may have been earlier this month, but here is your chance to preserve some of that bluegrass spirit.

Tristan Leighton’s constantly evolving Head Space Chili taste is reflective of the fun he has had cooking it — a concept he believes everyone should embrace.

When Mike Pustay is scouting for a new campfire food lesson for his troops, he looks for ones that are easy, practical and fun.

This salmon dish was created for family members who may be restricted on what they can eat.

Cooking is something Sophia Bauer learned to do at a young age — something that let her work out the bugs early on.

As a newlywed, Jana Metzger wanted to make something special for her husband, Jeremy, on his birthday.

ROSSFORD – Bow Tie Chicken Pasta is a Creps family favorite, and one that everyone plays a role in creating.

PERRYSBURG — Inspired by his basketball coaches’ team building dinners, Harrison Hosler took his virtual education a step further, learning the arts of the meat smoker and barbecue grill.

Once potlucks are again the norm, this is the recipe to grab.

With everyone home bound, due to coronavirus, and hot, because of a Northwest Ohio heat wave, it’s good to have an inexpensive recipe on hand that feeds a lot of people and is easy to throw together.

Peanut Butter Soup is a family favorite that Shannon Yocom always associated with his NFL Hall-of-Famer uncle.

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.